Food spoilage and food-borne illnesses are threats to global health and economy. Some foodborne illnesses have long-standing effects. The current global estimate of 600 million cases of food-borne illnesses per year is underrepresented because of underreporting. Children under the age of 5 years are highly vulnerable to food-borne diseases and they remain the major carriers. Food-borne illnesses arise from food spoilage and can be caused by chemicals and/or different types of microorganisms such as bacteria, viruses, fungi, parasites, etc, wherein food spoilage caused by bacterial communities is more common.