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1. E.coli- You can get virus by drinking/eating contaminated food or water and through contact by animals and people. Some symptoms are  diarrhea or illness outside of the intestinal tract.
2. Salmonella-

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Smoking is used to lengthen the shelf life of perishable food items. This effect is achieved by exposing the food to smoke from burning plant materials such as wood. Smoke deposits a number of pyrolysis products onto the food, including the phenols syringol, guaiacol and catechol.[6] These compounds aid in the drying and preservation of meats and other foods.

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In northern climates without sufficient sun to dry foods, preserves are made by heating the fruit with sugar.[5] "Sugar tends to draw water from the microbes (plasmolysis). This process leaves the microbial cells dehydrated, thus killing them. In this way, the food will remain safe from microbial spoilage.

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Salting or curing draws moisture from a substance by osmosis. Substances are cured with salt, sugar or a combination of the two. Nitrates and nitrites are also often used to cure meat and contribute the characteristic pink color.

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Drying is one of the oldest techniques used to hamper the decomposition of food products. Vegetables and fruits are naturally dried by the sun and wind, but "still houses" were built in areas that did not have enough sunlight to dry things. A fire would be built inside the building to provide the heat to dry the various fruits, vegetables, and herbs.

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Food may be preserved by cooking in a material that solidifies to form a gel. Such materials include gelatin, agar, maize flour, and arrowroot flour. Some foods naturally form a protein gel when cooked, such as eels and elvers, and sipunculid worms, which are a delicacy in Xiamen, in the Fujian province of the People's Republic of China.

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Canning involves cooking food, sealing it in sterile cans or jars, and boiling the containers to kill or weaken any remaining bacteria as a form of sterilization.

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Food preservation is to prevent the growth of bacteria, fungi (such as yeasts), or other micro-organisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity.  Microorganisms, specifically bacteria, molds, and yeasts, can cause food to spoil