Introduction: Concept, Significance and Properties of Microbial Toxins

Safe food is essential to human health and well-being. According to the World Health Organization (WHO), more than 600 million people are exposed to the disease. About 420,000 people die yearly from food tainted with poisons, chemicals, parasites, bacteria, or viruses. However, these numbers represent only the “tip of the iceberg,” as comprehensive surveillance data for foodborne diseases are not available everywhere. When food is unsafe, people cannot benefit from its nutritional value and cannot grow and develop. ( https://www.un.org/ar/observances/food-safety-day/resources ).