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~ any of a number of methods by which food is kept from spoilage after harvest or slaughter.

~ temperature, water, air

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1. shell eggs
microbe ~ salmonella
where it occurred ~ colorado, florida, new jersey, new york, north carolina, pennsylvania, south carolina, virginia, and west virginia
food affected ~ shell eggs
people affected ~ 23 people affected with the outbreak

2. romaine lettuce
microbe ~ e. coli
where it occurred ~ e. coli had been reported from 25 states
food affected ~ romaine lettuce
people affected ~ 102 affected and 1 death

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2. 6 Different Food Preservation Methods

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2. 6 Different Food Preservation Methods

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~ chilling
~ freezing
~ pickling
~ canning
~ drying
~ adding salt or sugar

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~ the food is kept at a low temperature so bacteria can't reproduce.

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~ freezing to 0 °F inactivates any microbes — bacteria, yeasts and molds — present in food.

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~ can get this illness from foods that are handled by people and not cooked (sliced meat, puddings, pastries, and sandwiches). raw (unpasteurized) milk and cheese made from it.
~ most common symptoms are; diarrhea, nausea, stomach cramps, vomiting
~ the most important treatment is plenty of fluids. medicines may be given to decrease vomiting and nausea.

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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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~ the canning process involves placing foods in jars or similar containers and heating them to a temperature that destroys micro-organisms that cause food to spoil.

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~ drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.

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~ when foods are placed in a concentrated sugar solution water is drawn out of the cells of foods and microorganisms so that microorganisms can no longer survive. ... sugar is also used with salt to preserve certain foods especially fish and meat.

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9. 5 Different Types of Food Borne Illnesses 

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9. 5 Different Types of Food Borne Illnesses 

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~ norovirus
~ salmonella
~ clostridium perfringens
~ campylobacter
~ staphylococcus aureus (staph)

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~ can get this virus by being around an infected person or contaminated food such as leafy greens, fresh fruits, or shellfish. also can be infected by contaminated water or touching a contaminated surface.
~ most common symptoms are; diarrhea, nausea/stomach pain, vomiting.
~ most people get better within 1-3 days naturally.

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~ can get this illness from beef or poultry, especially large roasts; gravies; dried or precooked foods
~ most common symptoms are; diarrhea, stomach cramps. Vomiting and fever are uncommon. Usually begins suddenly and lasts for less than 24 hours
~ this illness can be cured by oral re-hydration 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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~ can get this disease by eating raw eggs, raw or undercooked poultry or meat, unpasteurized milk or juice, cheese, raw fruits and vegetables
~ most common symptoms are; diarrhea, fever, stomach cramps, vomiting
~ the illness can last 4-7 and most people get better without treatment

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~ can get this disease from raw or under-cooked poultry, raw (unpasteurized) milk, and contaminated water.
~ most common symptoms are; diarrhea (often bloody), stomach cramps/pain, fever.
~ most people with this infection recover without specific treatment. patients should drink extra fluids as long as diarrhea lasts. antibiotics are needed only for patients who are very ill or at high risk for severe disease