ABSTRACT
Food safety refers to the conditions and practices that preserve the quality of foods to prevent contamination from biological, chemical or physical hazards at level that can cause adverse effects on human’s health. The potential effects on people due to unsafe practices when preparing, cooking and serving are that it could cause food poisoning (foodborne illness) or can even lead to death. This threat to life from foodborne illness is especially more in young children, older adults, pregnant women, and people with weakened immune system. So, large proportions of income of developing countries may be lost by individuals due to reduced productivity and expenditures on medical care. With increasing globalization and cooperation among nations, problems and dangers could easily and quickly spread within nations and across nations faster than ever before. The situation is worse in some developing countries where borders are highly porous due to institutional and policy weaknesses and gaps so that some illegal foods such as meats from diseased and unsound animals or banned agricultural chemicals, etc. are transported and distributed to the markets.
