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is one of the most common causes of food poisoning in the United States. According to some estimates, this type of bacteria causes nearly a million illnesses each year.

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Listeria is the name of a bacteria found in soil and water and some animals, including poultry and cattle. It can be present in raw milk and foods made from raw milk. It can also live in food processing plants and contaminate a variety of processed meats.

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E. coli is the name of a type of bacteria that lives in your intestines and in the intestines of animals. Although most types of E. coli are harmless, some types can make you sick.

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is one of the most common causes of food poisoning in the United States. The vast majority of cases occur as isolated events, not as part of recognized outbreaks.

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the name of a group of bacteria, is one of the most common causes of food poisoning in the United States. Usually, symptoms last 4-7 days and most people get better without treatment. But, Salmonella can cause more serious illness in older adults, infants, and persons with chronic diseases. Salmonella is killed by cooking and pasteurization.

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In the olden days, people would carry ice down from a neighboring mountain. Of course, now we use electric freezers to preserve our foods. Freezing changes the texture of most fruits and some vegetables, but meats and fish fair well. In the summertime, you may want to freeze your berries so that you have them available for smoothies or baking later in the year.

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and acid. Pickling requires you soak your produce, most famously cucumbers, in a brine with salt. When they have pickled for the desired amount of time you transfer them to a jar full of vinegar. At this point you can use the canning method to produce a vacuum seal, if you wish. A bonus of pickling is that it does not change the texture too much. The vegetables undergo a fermentation process, which also results in a vitamin boost. Pickled vegetables are known for having an increased level of vitamin B6.

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Both cans and glass jars are suitable for canning. The important thing will be to sterilize your equipment in simmering water for a few minutes (this includes lids). Then they will be ready to be filled with things like jam. After filling, place the lid on firmly, but not too tight. To finalize the process lower the jars into a pot full of water, cover and bring to a boil. Process for about 10 minutes. Pull the jars out of the hot water and let cool. They will vacuum seal as they cool. Cooking times vary per recipe.

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is a sub category of the drying method. The main difference here is that salt is added to products, mainly meat and fish, to draw out moisture. This lowers the bacteria content and makes food adaptable for later use. Adding salt to animal protein turns it a bit leathery. Popular foods made in this tradition are beef jerky and dry salted cod.

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Oxygen can also cause spoilage of foods spontaneously, by itself. Oxidative spoilage is the chief cause of quality loss in fats and fatty portions of foods. When lipids oxidize, short chain carbon compounds are formed; these compounds have very strong odors and flavors and are very undesirable and unacceptable. The off-odors resulting from this type of spoilage are sharp and acrid and have been described as linseed oil-like, tallowy, fishy or perfume-like.

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One important cause of food spoilage and spoilage is air and oxygen. Because air is colorless, odorless, and tasteless, it is often taken for granted and sometimes forgotten as a means to cause food to spoil. Air consists of 78% nitrogen, 21% oxygen, and a 1% mixture of other gases. While oxygen is essential for life, it can have deteriorate effects on fats, food colors, vitamins, flavors, and other food constituents. Basically, oxygen can cause food spoilage in several ways. It can provide conditions that will enhance the growth of microorganisms; it can cause damage to foods with the help of enzymes; and it can cause oxidation.

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Water is one of the most common substances on earth. It is an essential component of all foods. The amount of water in a food (known as percent water) influences the appearance, texture, and flavor of the food. All living organisms as well as food contain water. Water makes up about 70% or more of the weight of most fresh (unprocessed) foods. Even "dry" foods like beans, flour and cereals contain some water. Fresh fruits and vegetables contain the most water -- between 90% and 95% water. The amount of water in some common foods is shown below.

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Certain enzymes that are naturally present in food are known as oxidizing enzymes. These enzymes catalyze (speed up) chemical reactions between oxygen and food components, and this leads to food spoilage. Although there are many oxidizing enzymes, two that can cause darkening in diced and sliced vegetables are catalyses and peroxidase. The browning of vegetables caused by these enzymes is often accompanied by off-flavors and odors. A simple heat treatment (blanching) is used to inactivate these enzymes.

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Oxygen can provide conditions that enhance the growth of microorganisms. Some bacteria require oxygen for growth while others can grow only in the absence of oxygen (anaerobes). Many bacteria can grow under either condition and are called cultivate anaerobes. Molds and most yeast that cause food to spoil require oxygen to grow. They can often be found growing on the surface of foods when air is present.