Moussaka at room temperature. In the Arab countries it is usually eaten cold or hot depending on the country. The English name for moussaka has Arabic origin "musaqqa‘a" (), literally 'that which is fed liquid'. It was reborrowed from Greek "" () and from other Balkan languages, all of which borrowed the word from Ottoman. The word is first attested in English in 1862, written "mùzàkkà". Most versions are based primarily on sautéed aubergine (eggplant) and tomato, usually with minced meat, mostly lamb. However, the Greek version includes layers of meat and eggplant topped with a Béchamel ("white") sauce, and baked.
Raw meat is estimated to be anywhere from 9.3 to 12.9 billion dollars in “medical costs and productivity losses.” Most of these diseases come from contact with contaminated raw meat, although other "vehicles of transmission" are becoming more and more frequent due to global travel. Other sources of disease-causing pathogens can include, but are not limited to: lettuce, sprouts, fruit juices, vegetables, raw milk and water. However, the main source of disease caused by microbial pathogens is usually raw meat. The type of pathogen present varies depending on the type of meat eaten. There are many disease-carrying pathogens found in raw meats,