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E. Coli Outbreak -

Twenty-three more ill people from 10 states were added to this investigation since the last update on April 27, 2018. One death was reported from California. Three more states have reported ill people: Kentucky, Massachusetts, and Utah.

As of May 1st, 2018 121 people got infected from E. Coli  from 25 states. So far, only 1 person died from California.

https://www.cdc.gov/ecoli/2018/o157h7-04-18/index.html

Salmonella Outbreak -

As of April 16, there were 23 people across nine states who had been confirmed with Salmonella infections, according to the Centers for Disease Control and Infection. Six of the people were admitted  to hospitals.

http://www.foodsafetynews.com/2018/05/u-s-eggs-linked-to-salmonella-outbreak-were-also-sent-overseas/#.Wuxzvejwbrf

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 5 Different bacteria, parasites, or viruses that are considered food borne illnesses.

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 5 Different bacteria, parasites, or viruses that are considered food borne illnesses.

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Salmonella.

Typhoid fever, food poisoning, gastroenteritis, enteric fever, and other illnesses are all types of Salmonella infection. Salmonella poisoning is often linked to contaminated water or foods, especially meat, poultry, and eggs.

Norovirus (Norwalk Virus)

Noroviruses are the most common cause of acute gastroenteritis (infection of the stomach and intestines)

Campylobacter.

Most Campylobacter species can cause disease and can infect humans and other animals. People get the disease from eating food contaminated with Campylobacter species.

E. coli.

E. coli are bacteria found in the environment, foods, and intestines of people and animals. E. coli are a large and diverse group of bacteria.

Listeria.

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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The canning process forms a vacuum-seal on jars and prevents oxygen from entering. This prevents bacteria from growing and keeps foods from spoiling.

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Vinegar lowers the pH so the spoilage bacteria cannot grow and may even kill some of them.

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when foods are placed in a concentrated sugar solution water is drawn out of the cells of foods and microorganisms so that microorganisms can no longer survive. Sugar is also used with salt to preserve certain foods especially fish and meat.

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removes enough moisture from the food so bacteria, yeast and molds cannot grow.

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When it cools, no more bacteria can enter. The food is kept at a low temperature (4°C) so bacteria cannot reproduce (they're not killed).

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Freezing delays spoilage and keeps foods safe by preventing microorganisms from growing and by slowing down the enzyme activity that causes food to spoil.

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Identify and describe 6 different food preservation techniques

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Identify and describe 6 different food preservation techniques

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6 techniques are Canning, Cooling/Chilling, Freezing, Drying, Adding salt/Sugar, Adding Vinegar.

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Prevents the growth of Microorganisms ( bacteria, fungus, ect. )