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There were 11 cases of a Alfalfa sprout food outbreak. This affected 2 states. With only 2 hospitalizations, 0 deaths, and a recall.
https://www.cdc.gov/ecoli/2016/o157-02-16/index.html

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There were 63 cases of a flour food outbreak. This happened in a total  count of 24 states. With 17 hospitalizations, 0 deaths, and a recall on the product.
https://www.cdc.gov/ecoli/2016/o121-06-16/index.html

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A food out break is when two or more people get the same illness from the same contaminated food or drink.

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Brucellosis is caused by eating or drinking unpasteurized or raw dairy products. Symptoms include a fever, sweat, swelling, depression, etc. This can be treated with antibiotics.

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Salmonella is caused eating raw or under cooked eggs, poultry, or meat. Symptoms include diarrhea, fever, and abdominal cramps. You treat it by managing any complications until it passes.

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People can get cholera by drinking water or eating food contaminated with the cholera bacterium. Symptoms include profuse watery diarrhea, vomiting, circulatory collapse and shock. Many infections are  linked with milder diarrhea or have no symptoms at all. Treatment replaces lost fluids and electrolytes using a simple rehydration solution, or alrehydration salts.

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Botulism is caused by botulinum toxin, a poison produced by the bacterium Clostridium botulinum. Symptoms can include double or blurred vision, poor muscle tone, bad speech, etc. And Botulism can be treated with an antitoxin.

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People get infected with anthrax when spores get into their body. The symptoms of anthrax depend on the type of infection but some commen symtomes include blisters or bumps, fever, cough, swelling, etc. And all types of anthrax infections can be treated with antibiotics

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 Bacteria, parasites, or viruses that are considered food borne illnesses.

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 Bacteria, parasites, or viruses that are considered food borne illnesses.

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1. Anthrax
2. Botulism
3. Cholera
4. Salmonella
5. Brucellosis

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Irradiation exposes food to electron beams or gamma radiation, this preserves nutrients in food and kills microbes that destroys it

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Pasteurization heats a liquid or food to kill pathogenic bacteria to make food safe to eat.

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Smocking is flavoring, browning, or cooking meat exposing it to smoke from burning or smoldering material which prevents the growth of microbes.

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Pickling involves putting food in jars with brine or immersion in vinegar or anaerobic fermentation.

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Drying removes enough moisture from food so bacteria, yeast and molds can't grow.

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Canning involves placing food in jars or containers then heating them to a temperature that destroys micro-organisms that cause food to spoil.

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

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Food preservation is basically finding ways to keep food from spoiling. There are many different ways to do this