Food quality is a very complicated and complex problem. Safety is an important aspect often associated with the quality of food. Numerous physically, biologically, or chemically measurable properties indicate to what extent the product meets various requirements and standards and nally contributes to the consumer’s satisfaction. The food production process, manufacturing, handling, packing, labeling, storage, trade, and environmental impact-all must meet international standards and requirements. It is evident that we can talk about high quality of food only when minimum conditions exist to ensure that the food is safe.