ABSTRACT
The microbiological safety of foods is a major concern to consumers and to the food industry. During the last decade, food safety received considerable attention due to the emergence of several new foodborne pathogens, and the involvement of foods that traditionally have been considered safe in many foodborne disease outbreaks. Further, increased globalization of the food supply and consumer demands for preservative-free convenience foods and ready-to-eat meals highlight the relevance of the microbial safety of foods. A recently published study by the U.S. Centers for Disease Control and Prevention reported an estimated 76 million cases of foodborne illness which resulted in 325,000 hospitalizations and 5000 deaths in the United States annually.
