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As of Tuesday, June 30, 2009, 72 persons infected with a strain of E. coli O157:H7 with a particular DNA fingerprint have been reported from 30 states. Of these, 51 have been confirmed by an advanced DNA test as having the outbreak strain; these confirmatory test results are pending on the others. The number of ill persons identified in each state is as follows: Arizona, California, Colorado, Connecticut, Delaware, Georgia, Iowa, Illinois, Kentucky, Massachusetts, Maryland, Maine, Minnesota, Missouri, Montana, North Carolina, New Hampshire, New Jersey, Nevada, New York, Ohio, Oklahoma, Oregon, Pennsylvania, South Carolina, Texas, Utah, Virginia, Washington, and Wisconsin. Ill persons range in age from 2 to 65 years; however, 65% are less than 19 years old; 71% are female. Thirty-four persons have been hospitalized, 10 developed hemolytic uremic syndrome (HUS); none have died. Reports of these infections increased above the expected baseline in May and continue into June.
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https://www.cdc.gov/ecoli/2009/cookie-dough-6-30-2009.html

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1 dead, three hospitalized, 33 sickened by salmonella outbreak at Aurora restaurant

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1 dead, three hospitalized, 33 sickened by salmonella outbreak at Aurora restaurant

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In the month of February in the year 2018, a restaurant called La California had a salmonella outbreak. This happened in the state of Colorado. The foods that has lead to the salmonella outbreak is meat, beans and cilantro.
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http://kdvr.com/2018/02/08/one-person-dies-of-salmonella-poisoning-from-eating-at-aurora-restaurant-health-department-says/

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What is Norovirus?
Norovirus is from an infected person, contaminated food like leafy greens, fresh fruits, shellfish (such as oysters), or water, or by touching contaminated surfaces. Symptoms are diarrhea, nausea/stomach pain, and vomiting. It can last from 12 - 48 hours. Treatment: There is no specific medicine for this food born illness but,  you should drink plenty of liquids to replace fluid lost from throwing up and diarrhea. This will help prevent dehydration.
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https://www.cdc.gov/foodsafety/symptoms.html#symptoms & https://www.cdc.gov/norovirus/about/treatment.html

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What is Staphylococcus Aureus (Staph)?
Staphylococcus Aureus (Staph) is from foods that are handled by people and not cooked (sliced meat, puddings, pastries, and sandwiches). Raw (unpasteurized) milk and cheese made from it. Symptoms of Staphylococcus Aureus (Staph) are diarrhea, nausea, stomach cramps, and vomiting. It can last from 30 minutes to 6 hours. Treatment: Antibiotics, wound drainage, or device removal.

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https://www.cdc.gov/foodsafety/symptoms.html#symptoms & https://www.mayoclinic.org/diseases-conditions/staph-infections/diagnosis-treatment/drc-20356227

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What is Clostridium Perfringens?
Clostridium Perfringens are from beef or poultry, especially large roasts; gravies; dried or precooked foods. Symptoms of Clostridium Perfringens are diarrhea, stomach cramps. Vomiting and fever are uncommon. Usually begins suddenly and lasts for less than 24 hours. Treatment: Oral rehydration or, in severe cases, intravenous fluids and electrolyte replacement can be used to prevent or treat dehydration. Antibiotics are not recommended.
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https://www.cdc.gov/foodsafety/symptoms.html#symptoms & https://www.cdc.gov/foodsafety/diseases/clostridium-perfringens.html

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What is Cyclospora?
Cyclospora is from raw fruits or vegetables, and herbs. Symptoms are watery diarrhea, loss of appetite and weight loss. Stomach cramps/pain, bloating, increased gas, nausea, and fatigue. This can last for usually a week. Treatment: People with healthy immune systems will recover without treatment, and people with poor health or who have weakened immune systems may be at higher risk for severe or prolonged illness.
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https://www.cdc.gov/foodsafety/symptoms.html#symptoms & https://www.cdc.gov/parasites/cyclosporiasis/treatment.html

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What is Salmonella?
Salmonella is from eggs, raw or under cooked poultry or meat, unpasteurized milk or juice, cheese, raw fruits and vegetables. Symptoms are diarrhea, fever, stomach cramps, vomiting. This can last from 12 - 72 hours. Treatment: replacing fluid and electrolytes.
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https://www.cdc.gov/foodsafety/symptoms.html#symptoms & https://www.mayoclinic.org/diseases-conditions/salmonella/diagnosis-treatment/drc-20355335

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What is Canning?
Canning is putting food in a can, like vegetables, and having the can sealed and having it heated to destroy bacteria. When the can cools, no bacteria can enter.
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http://www.bbc.co.uk/schools/gcsebitesize/science/add_gateway_pre_2011/greenworld/decayrev2.shtml

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What is freezing?
Freezing helps prevent food from having any bacteria on it, since bacteria doesn't like cold climates. The extreme cold slows down the spreading of microorganisms; helping protect food from exposure to moisture, oxygen, and bacteria.
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http://www.healthydietbase.com/5-common-methods-of-preserving-and-processing-foods/

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What is Pickling?
Pickling is a process of preserving food by putting food in acid (usually vinegar). In the past, pickling was used to preserve meats, fruits, and vegetables. Now a days, it is only made used to make "pickles" from cucumbers. Vinegar used in this process creates an environment that cannot have bacteria in it. Properly pickled food can last for years.
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http://www.history.org/history/teaching/enewsletter/volume5/images/factsheets.pdf

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What is Jellying?
Jellying is a process of preserving fruit with sugar (usually is syrup form). There are different types of jellying:
Jellies
Jams
Conserves
Preserves
Marmalades
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http://www.history.org/history/teaching/enewsletter/volume5/images/factsheets.pdf

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What is Salting?
Salting is a method of food preservation is to keep out the moisture that makes the food from rotting. Plus, most bacteria, fungi, and other disease producing organisms cannot survive in food that is using this method of food preserving.
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http://www.history.org/history/teaching/enewsletter/volume5/images/factsheets.pdf

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What is Drying?
Drying is a process of preserving food by removing or taking away the water from it. Removing water prevents food from rotting and growth of microorganisms. We have been drying food since the ancient times.
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http://www.history.org/history/teaching/enewsletter/volume5/images/factsheets.pdf

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What makes food spoil?
Things that make food spoil are:
Air and Oxygen
Microorganisms
Enzymes
Moisture
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http://www.foodsafetysite.com/educators/competencies/general/spoilage/spg1.html

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What is Food Preservation?
Food preservation refers to any techniques that used to prevent foods from spoiling.
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https://www.encyclopedia.com/science/encyclopedias-almanacs-transcripts-and-maps/food-preservation-1