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Overview- On April 13, 2018, Rose Acre Farms of Seymour, Indiana, voluntarily recalled 206,749,248 shell eggs because they could be contaminated with Salmonella bacteria. There were 23 people who got ill.
States Affected- Colorado, Florida, New York, New Jersey, North Carolina, South Carolina, West Virginia, Virginia, Pennsylvania
Affected Food- Egg shells were contaminated with Salmonella bacteria.

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Overview- As of April 5, 2018, a total of 132 people infected with outbreak strains of Salmonella I 4,[5],12:b:- (61), Salmonella Javiana (15), Salmonella Okatie (21), or Salmonella Thompson (35) have been reported from 38 states. States Affected: Alaska, Alabama, Arizona,California, Colorado, Connecticut, Delaware,
Florida, Georgia, Iowa, Idaho, Illinois, Indiana, Kansas, Kentucky, Louisiana, Massachusetts, Maryland, Michigan, Minnesota, Missouri, Mississippi, North Carolina, North Dakota, Nevada New York, Ohio, Oklahoma, Oregon,
Pennsylvania, South Carolina, Tennessee, Texas, Utah, Virginia, Washington, Wisconsin, West Virginia. Food Affected- Most people report consuming the powder form of kratom. People who reported consuming kratom purchased it from retail locations in several states and from various online retailers.

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Overview- Young, elderly and immunocompromised at greatest risk; can cause death; E. coli is naturally found in intestines of all animals and humans.
Symptoms- Severe (watery to bloody) diarrhea, severe abdominal cramps.
Prevention- Cook beef (especially ground beef) thoroughly, prevent cross contamination from raw beef, use only pasteurized milk and juice.
Treatment- Antibiotics generally aren't recommended because they can increase the risk of serious complications.

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Overview- Fecal-oral transmission, can be found in water and raw shellfish (oysters, clam, mussels), highly infectious; disease can be spread 2-4 weeks before any symptoms appear, children may show no symptoms but still spread the disease to others
Symptoms- Fever, nausea, fatigue, abdominal cramps, loss of appetite, jaundice
Prevention- Wash hands (especially after using the bathroom), no bare hand contact with ready-to-eat food, obtain water and shellfish from an approved source
Treatment- The condition clears up on its own in one or two months. Rest and adequate hydration can help. A Hepatitis A vaccine can help too.

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Overview- Staph infections may cause disease due to direct infection or due to the production of toxins by the bacteria. Boils, impetigo, food poisoning, cellulitis, and toxic shock syndrome are all examples of diseases that can be caused by Staphylococcus.
Symptoms- Diarrhea, nausea, stomach cramps, vomiting
Prevention-  Clean your hands frequently with soap and warm water or an alcohol-based hand rub.
Treatment- Antibiotics commonly prescribed to treat staph infections include certain cephalosporins, nafcillin or related antibiotics, sulfa drugs, or vancomycin.

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Overview- You can get it from an infected person, contaminated food or water, or by touching contaminated surfaces.
Symptoms- Nausea, vomiting, diarrhea, abdominal cramps, low fever.
Prevention- Wash hands (especially after using the bathroom), no bare hand contact with ready-to-eat food, sanitize all surfaces with chlorine solution
Treatment- There is no specific medicine to treat people with norovirus illness. Norovirus infection cannot be treated with antibiotics because it is a viral (not a bacterial) infection

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Overview- A bacterial disease spread through contaminated food and water or close contact. People who show no symptoms can still spread the disease to others, can cause death
Symptoms- Sustained high fever, nausea, vomiting, abdominal cramps, headache, fatigue, rash on chest and/or abdomen
Prevention- Wash hands (especially after using the bathroom), no bare hand contact with ready-to-eat food
Treatment- IV fluids and Oral rehydration therapy, Antibiotics and Penicillin antibiotics Infectious.

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1. Dehydrating

2. Salt Curing

3. Freezing

4. Immersion in Alcohol

5. Canning

6. Pickling

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Food Preservation- is to preserve food to make it last longer. It also slows the oxidation of fats that cause rancidity.

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Microorganisms

Enzymes

Air

Light

Insects, Rodents, Parasites and Other Creatures

Physical Damage

Temperature

Time

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Dehydrating- Dehydrated food takes very little storage space. It’s light weight enough to take with you on the go. It should also be stored in a cool, dark, dry area. We dehydrate our herbs the old fashioned way, by hanging them in a warm dark area, but we use an electric dehydrator for our fruits and vegetables. You can dehydrate meat as well.

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Salt Curing- Salt Draws out moisture from the food.  This is excellent for pork and fish, but can be done with beef as well. You'll need quite a bit of salt, some glass jars, and/or crocks.

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Freezing- Freezing food allows it to keep for many months and sometimes years if packaged properly. You can use a deep freezer for beef, chicken, and some fruits and vegetables. Many foods can be frozen that people don't typically think of. Freezing butter, milk, cheese, and even eggs, help too.

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Immersion in Alcohol- Many foods can be immersed in alcohol to preserve them. Herbs and fruits are immersed in alcohol to create extracts. You can even make your own mint, vanilla, and lemon extracts this way. Summer fruit can also be preserved in alcohol for summer baking.

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Canning- There are two ways to can your food. The first is a water bath method, which is used for acidic fruits, jams, jellies, syrups, and pickling. Water bath canning is immersing canning jars with food in a bath of boiling water.

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Pickling- The main difference between this category and canning is that you need two things for pickling: salt and acid. Pickling requires you soak your produce, most famously cucumbers, in a brine with salt. When finished pickled for an amount of time, transfer them to a jar full of vinegar.