In spite of modern advances in technology, the preservation of foods is still a debated issue, not only for developing countries (where implementation of food preservation technologies are clearly needed) but also for the industrialized world. Amelioration of economic losses due to food spoilage, lowering the food processing costs and avoiding transmission of microbial pathogens through the food chain while satisfying the growing consumers demands for foods that are ready to eat, fresh-tasting, nutrient and vitamin rich, and minimally-processed and preserved are major challenges for the current food industry. The extent of microbiological problems in food safety was clearly reflected in the WHO food strategic planning meeting (WHO, 2002): (i) the emergence of new pathogens and pathogens not previously associated with food consumption is a major concern; (ii) microorganisms have the ability to adapt and change, and changing modes of food production, preservation and packaging have therefore resulted in altered food safety hazards.