ABSTRACT
Microbial spoilage of food is a major concern throughout the world. It poses a major challenge for economic development as it hinders the progress of the agriculture sector, food industries (especially export), and tourism. Food spoilage can be caused at any time during the handling, from harvest to prior and subsequent food preparation, unhygienic processing, and use of contaminated water during processing of food, packaging, and during storage. The consumption of contaminated food can lead to severe foodborne diseases. The major symptoms of foodborne diseases can range from mild (gastroenteritis) to life threatening (renal failure, neuronal damage, etc.). Foodborne pathogens mainly affect children, pregnant women, and immunocompromised individuals by taking advantage of their weak immune system. 1
