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Raw or undercooked shellfish, particularly oysters

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Diarrhea, nausea, stomach cramps, vomiting
Foods that are handled by people and not cooked

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fever, stomach cramps, vomiting eggs  raw or undercooked poultry or meat, unpasteurized milk or juice, cheese, raw fruits and vegetables

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Bacteria are tiny organisms that can cause infections of the GI tract. Not all bacteria are harmful to humans.

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Diarrhea (often bloody), stomach cramps/pain, fever   row and under cooked and contaminated water

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The term food preservation refers to any one of a number of techniques used to prevent food from spoiling. It includes methods such as canning, pickling, drying and freeze-drying, irradiation, pasteurization , smoking, and the addition of chemical additives. Food preservation has become an increasingly important component of the food industry.

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Drying, arguably the oldest food preservation method, is a great way of preserving herbs, fruits, vegetables and meats. Since the beginning of time people have used the sun and nature as a preservation technique for removing moisture.  https://youtu.be/rliPJIansw0

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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.

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Salting 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 foodsmade in this tradition are beef jerky and dry salted cod.

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Freezing changes the texture of most fruits and somevegetables, but meats and fish fair well. In the summertime, you may want to freeze yourberries so that you have them available for smoothies or baking later in the year.

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https://www.encyclopedia.com/sports-and-everyday-life/food-and-drink/food-and-cooking/food-preservation
https://www.finedininglovers.com/blog/food-drinks/how-to-preserve-food-techniques/

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The canning technique was developed by a French chemist in 1795 and was used to preserve food for Napoleon's army. Canning is a popular way of preserving fruits, vegetables and meats.