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How To: Home Food Preservation and Canning

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How to Salt Food like a Chef | Need to Know | Tasting Table

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The Best Way to Freeze Food: Longer Shelf Life and Rapid Defrosting

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Bagged Salads and Salmonella - University of Leicester

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heat affects food because most of bad pathogens die at the boiling point of water. heat kills the bacteria because it takes away the proteins

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salt affects food because most fungi and bacteria can't live in a salty environment. salt kills bacteria because it takes away the moisture.

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vacuum packing affects food by reducing oxygen and limiting bacteria.

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burying affects food because of lots of reasons like cool temperatures and lack of oxygen.

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canning destroys microorganisms. the lack of oxygen makes it so the bacteria can't grow

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freezing preserves food because freezing prevents microorganisms from growing.

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salmonella caused the outbreak

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how much people are affected by salmonella 

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how much people are affected by salmonella 

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around one million are infected while 380 people die

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the food that is mostly infected is lettuce

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what states where effected by salmonella

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what states where effected by salmonella

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New York and New ersey are states that are effected

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https://www.webmd.com/food-recipes/food-poisoning/what-is-salmonella#1

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https://guides.library.harvard.edu/c.php?g=310307&p=2071641

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salmonella,E.coli,listeria,vibrio, and staph

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6 techniques that I learned are for one you can salt the food, you can heat the food, also you can freeze food,dry the food, vacuuming packing containers with food, and finally you can bury you food

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oxygen,light,temperature and moisture

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food preservation prevents the growth of microorganisms as well as slowing the oxidation of fats that cause rancidity