For the past decades, food safety and food control have been an important issue in many countries. According to a report of the World Health Organization, hundreds of millions of people worldwide suffer from food borne diseases .Food borne diseases cause approximately 76 million illnesses, resulting in 325,000 hospitalizations, and 5000 deaths each year in the US alone. Modern technologies implemented in food processing and microbiological food-safety standards have diminished, but not altogether eliminated, the likelihood of food-related illness and product spoilage in industrialized countries. The increasing consumption of precooked food, prone to temperature abuse, and the importation of raw foods from developing countries are among the main causes of this situation. Hence, in Europe, morbidity from food borne illnesses is second only to respiratory diseases, with estimates of 50,000 to 300,000 cases of acute gastroenteritis per million populations every year.