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Raw (unpasteurized) milk, soft cheeses made with raw milk, raw sprouts, melons, hot dogs, lunch meats, and cold cuts, smoked seafood

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Raw or under cooked shellfish, particularly oysters

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

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Eggs, raw or under cooked poultry or meat, unpasteurized milk or juice, cheese, raw fruits and vegetables

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Infected person, contaminated food like leafy greens, fresh fruits, shellfish like a oysters, or water, or by touching contaminated surfaces

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Changes the pH to prevent the enzymes in the microorganisms from working.

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Removing water prevents the microorganisms from growing, or digesting the food.

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The food is kept at a low temperature (4°C) so bacteria cannot reproduce .

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Freezing is used for all kind of things it allows food to last longer as it does not rot.Freezer

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Food preservation is the process of preventing oxygen and other rancidity items access food items to allow food to last longer.

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Microorganisms, specifically bacteria, molds, and yeasts, can cause food to spoil.

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Salting is particularly used for meat mostly sea food.

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Jarring stops the natural spoilage by removing air from the jar to create a seal.