Fermented foods have special functional qualities that provide consumers with health advantages owing to the presence of active microorganisms that include probiotic capabilities, antibacterial, antioxidative, peptide synthesis, and other properties. The bacteria like lactic acid bacteria are used in the production of cheese, pickles and yoghurt. Moreover, extensive types of molds are used in sausages surface ripening, in preserving products natural quality and are used to control the formation of unwanted flavors in different products. The determination of contaminated food with microorganisms is not possible without testing microbiologically. Staphylococcus aureus is the most dangerous type of bacteria and the main source of its infection are humans. The foods which are contaminated with C.perfringens, when consumed a toxin is produced in human intestinal tract and cause illness. The two main food borne types of viruses are the norovirus and Hepatitis A. Vector borne spread of disease occur when a parasite goes in host by the saliva of insect during the blood meal such as malaria, or from the parasites present in feces of insect which excretes directly after the blood meal. It's also important to understand how the cell detects the presence of the pore, whether it's through ion concentrations.