Microbial contamination of water and food material constitutes a great concern for professionals working in the field as the health of the final customers may be impacted or even worse as they may die from incurable infections [1, 2]. A comprehensive list of pathogenic microbes is listed by FDA in “Bad Bug Book” and the number of objectionable microorganisms is still growing. The problem is exacerbated if coupled with the ever-growing population with defected health status [3].

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