ABSTRACT
Food safety has been of concern to humankind since the dawn of history, and many of the problems encountered in our supply. In recent decades this concern has grown, because industrialization and growing mass production has increased risks of food contamination, as a result of which foodborne diseases remain one of the most widespread public health problems in the contemporary world (WHO 2010). In many countries, regular inspections of food products and food hygiene are carried out to identify all signifi cant hazards in food processing units for ensuring food safety and quality (Kaferstein 1997). The potential contaminants are the exposure of the food to microorganisms. Microorganisms contaminating foods may render the food unfi t for human consumption or cause serious foodborne diseases when consumed (Diane et al. 2010). Consequently, bacterial contamination in food industry is an increasing threat to public health.
