Food-related illnesses have been documented since early times, with Hippocrates (460 B.C.) reporting a strong correlation between food consumed and human illness (1). Today, foodborne pathogens (including norovirus, Salmonella, Clostridium perfringens, Camplylobacter, Staphyloccus aureus and Esherihia coli) are a major factor affecting food safety and causing illness, which has significant impact on health and the economy (1,2). The WHO indicates that there