ABSTRACT
Contamination of food is a huge public health problem and represents an important source of human diseases all over the world. In particular, food can be contaminated by microorganism, and specically pathogenic nonspore-forming bacteria, parasitic helminths, and protozoa. Furthermore, contaminated food causes tremendous economic losses in terms of medical costs, lack of productivity, loss of business, and possible legal actions. Considering the importance of foodborne diseases of microbial and parasitic origin, food safety should be guaranteed at the retail and possibly at the consumer level, and then preventive programs should get a high priority (Farkas, 1998).
