**1. Introduction**

Foodborne illnesses are defined by World Health Organization (WHO) as diseases, usually either infectious or toxic in nature, caused by agents that enter the body through the ingestion of food. Foodborne diseases could be caused by a wide range of biological and chemical agents or hazards resulting in varying degrees of severity, ranging from mild indisposition to chronic or life-threatening illness, or both. These agents include bacteria, viruses, protozoa, helminthes, and natural toxins, as well as chemical and environmental contaminants.

Foodborne illness or disease caused by foodborne pathogens occurred every year in both developed and developing countries throughout the world. The incidence of foodborne disease is difficult to be estimated globally but it was reported that an estimate of 600 million or almost 1 in 10 people in the world fall ill after eating contaminated food and 420,000 die every year. Centers for Disease Control & Prevention, US in 2011 [1] estimated that roughly one of six Americans or 48 million people get sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Among these, children under 5 years of age carry 40% of the foodborne disease burden, with 125,000 deaths occuring every year [2].
