Food poisoning is a common disease condition that usually results from eating food contaminated with infectious microorganisms (viral, bacterial, parasitic or fungal) or toxins secreted during the different stages of food processing, production or preservation. Most cases of food poisoning are considered moderate and their symptoms resolve spontaneously within several days without treatment, while severe and chronic cases require hospitalization. Food poisoning can usually be prevented by keeping hands clean and preparing food in proper, hygienic and clean ways. The majority of reported cases of foodborne illness are individual or sporadic. The origin of this sporadic infection often cannot be determined. For example, the majority of foodborne disease outbreaks (58%) in the USA originate in commercial food establishments (Foodnet 2004 data). An outbreak is defined as when two or more people are exposed to the same disease after eating food from a common food supply. There is often more than one reason for an outbreak or outbreak, for example, food may be left at room temperature for many hours, allowing the growth of bacteria that accumulate through inadequate cooking of the food, resulting in failure to eliminate or kill Bacteria levels are very dangerous.