As the modern food production technique improves, food safety is still an important aspect of public health. About 30% people in industrialize countries suffer food born disease each year (Kanatt et al., 2008). Not only industrialize countries but all over the world food borne diseases have seriously increasing concern to public health, which is mainly caused by microorganisms (Pundir et al., 2010). For consumers and the food industries, safe food is the basic and fundamental concern to both because especially as the number of food associated infections cases increasing continuously each year. It is well known that microorganism activities are the primary mode of food deterioration, loss of food quality and safety (Holley et al., 2005).Foods …show more content…
Microorganism present in food where they multiply to a level that will lead to food spoilage or food poisoning, which is in turn global health problem (Ashraf et al., 2011). Food associated infections like food spoilage, food poisoning and other food borne diseases are considered to be focused because it is important to human health. In this modern and industrialized world, food safety is a big fundamental issue for both consumers and food industries (Gurdip et al., 2006). Food preservation is a big and more complex issue because it requires longer shelf-life and better protection from microorganism (Kowti et al., 2010). Different natural substances like sugar, salt, vinegar etc used as traditional preservatives and certain processes like freezing, pickling, smoking and salting were also used to preserve food for long time (Gachkar et al., …show more content…
Food borne diseases is the major concern in both developing and developed countries (Richard et al., 2005). Nowadays there is worldwide trend to explore new alternatives that could be safe for consumer’s health, control food bore diseases or reduce disease incident and avoid side effects on human health (Shee et al., 2010). Some pathogenic and food spoilage microorganisms can find their way in food through cross contamination, temperature abuse and improper handling in a result causes food borne diseases (Pajohi et al., 2010). Although some microorganisms produce toxins which causes desirable changes in food products such as deteriorating their organoleptic quality (Assiri et al., 2013). Therefore pathogenic and spoilage microorganisms in food need to concern due to increasing outbreak of food borne diseases (Tassou et al., 1995). Various foods such as fish, dairy products, cured or processed meat, egg, poultry, seafood, salad, fruits and vegetables are the primary source of disease transmission (Kouadio et al., 2014). To prevent food products from food spoilage microorganisms is the major concern to consumers, regulatory agencies and food industries throughout the word (Luthera et al., 2007). A variety of microorganisms causes food spoilage and food poisoning which is directly concern to