Pathogenic bacteria accounted for seventy five percent of outbreaks
and eighty six percent of cases in the USA. In fact, medical
costs for treating food-borne diseases associated with meat products
alone were about $500 millions each year in Canada (Oussalah
et al., 2007). To reduce health risks and economical losses resulting
from food-borne microorganisms, antimicrobials from natural sources such as plants would control pathogens and also improve
quality and safety of food.