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http://www.foodsafetynews.com/2018/05/california-reports-100-ill-in-outbreak-traced-to-raw-oysters/#.WvB2lejwbrc
Norovirus caused the outbreak. California was the state that was affected. The food products that were recalled were oysters that were shipped over from Columbia. The amount of people affected was 100.

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http://www.foodsafetynews.com/2018/05/north-dakota-confirms-e-coli-outbreak-case-26-states-hit/#.WvBvqejwbrc
E. coli caused the outbreak. North Dakota was affected. The food product that was recalled was romaine lettuce. The amount of people that were affected was 102 victims.

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How: You can get it by eating raw shellfish, usually oysters.
Symptoms: Fever, nausea, stomach cramps, watery diarrhea, vomiting, and chills.
Cure: Use antibiotics and drink a lot of fluids.

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How: You can get it by eating or drinking raw milk, contaminated water, and raw poultry.
Symptoms: Fever, stomach cramps, and diarrhea(sometimes bloody).
Cure: Antibiotics

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How: You can get it by eating raw fruits, raw vegetables, and herbs.
Symptoms: Weight loss, Loss of appetite, Increased gas, fatigue, nausea, stomach cramps, bloating, and watery diarrhea.
Cure:Antibiotics

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How: You can get it by eating uncooked or raw poultry(chickens, ducks, turkeys), raw meat, raw eggs, raw juice, raw milk (unpasteurized), raw fruits, raw vegetables, and cheese.
Symptoms: Fever, diarrhea, stomach cramps, and vomiting.
Cure:  Drink a lot of water and (if severe) IV fluids and antibiotics.

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How: You can get it by eating under-cooked or raw beef, raw vegetables,   raw milk and juice, and drinking contaminated water.
Symptoms: Throwing up, diarrhea (sometimes bloody), and bad stomach cramps.
Cure: Drink a lot of water, get a lot of rest, and call a doctor(if severe).

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Food Preservation- is the process by which humans can make food last longer.
The main causes of food spoiling is
water, air, time, and temperature.

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1. Freezing-The food is at a low temperature so bacteria can't reproduce and the water is frozen.
2. Canning-When the can is sealed, it is heated to kill bacteria and when it cools, no bacteria can enter.
3. Salting-Removes water through osmosis.
4. Drying-Removing the water prevents bacteria from growing and eating the food.
5. Pickling-It changes the acid to prevent the bacteria from working.
6. Chilling-The food is at a low temperature so bacteria can't reproduce.