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A highly contagious liver infection caused by the hepatitis A virus.

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Escherichia coli is a Gram-negative, facultatively anaerobic, rod-shaped, coliform bacterium of the genus Escherichia that is commonly found in the lower intestine of warm-blooded organisms.

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Illness caused by food contaminated with bacteria, viruses, parasites, or toxins.

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Norovirus is the leading cause of illness and outbreaks from contaminated food in the United States.

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Boiling is the process of applying heat to water until the temperature reaches about 100°C. Boiling foods in water cannot completely destroy all microorganisms, but the vegetative cells of bacteria, yeasts and molds are generally quickly destroyed at temperatures of 100°C or above.

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Sugaring is the process of desiccating a food by first dehydrating it, then packing it with pure sugar.

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A method in which food is sealed in an airtight container. Food usually lasts 1-5 more years due to canning.

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Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar.

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Cold storage provides large-volume, and long-term storage for food.

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Food preservation prevents the growth of microorganisms and other organisms.

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It spoils if its exposed to these 3 things.
- Water
- Temperature
- Air