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Consumer trends and therefore food markets are changing and will change more in the future [1]. Foods with high quality and more fresh-like attributes are in demand; consequently, less extreme treatments or fewer additives are required. Gould [2] identified some food characteristics that must be attained in response to modern consumer demands: less heat and chill damage; more freshness; and less acid, salt, sugar, and fat. To satisfy these demands; some changes in the traditionally used preservation techniques must be achieved. From a microbiological point of view, these changes have important and significant implications. Moreover, food safety is an aspect of increasing importance and improvements in microbial control must be attained. Therefore, to satisfy market requirements, the safety and quality of foods will be based on substantial improvements in traditional preservation methods or the use of …