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2013 Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Farm Rich Brand Frozen Food Products 

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2013 Multistate Outbreak of Shiga toxin-producing Escherichia coli O121 Infections Linked to Farm Rich Brand Frozen Food Products 

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On April 4, 2013, Rich Products Corporation expanded its recall to include all Farm Rich, Market Day, and Schwan’s brand frozen food products produced at its Waycross, Georgia plant between July 1, 2011 and March 29, 2013 due to possible contamination with E. coli O121.

A total of 35 persons infected with the outbreak strain of Shiga toxin-producing Escherichia coli O121  were reported from 19 states.

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2015 Multistate Outbreak of Listeriosis Linked to Blue Bell Creameries Products

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2015 Multistate Outbreak of Listeriosis Linked to Blue Bell Creameries Products

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This was a complex multistate outbreak investigation of listeriosis cases occurring over several years
A total of 10 people infected with several strains of Listeria were reported from 4 states: Arizona (1), Kansas (5), Oklahoma (1), and Texas (3).

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Shigella: vomiting,nausea, and fever. antibiotics,  Ampicillin etc. The bacteria can spread from an infected person to contaminate water or food, or directly to another person.

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Salmonella: dehydration, chills,  fever. Treatment antibiotics. Eating under cooked eggs can cause you to get Salmonella.

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Yersinia enterocolitica: diarrhea, and Abdominal pain. Care in patients with Y enterocolitica infection is primarily supportive, with good nutrition and hydration being mainstays of treatment. You can catch this y eating under cooked pork.

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Vibrio: Watery diarrhea,Vomiting, and fever.  third-generation cephalosporin and tetracycline or one of its analogues or a single-agent regimen with a fluoroquinolone  is the therapy of choice. You can catch this by preparing shucked oysters.

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Listeria: diarrhea, headache, and stiff neck. TO get rid of you take antibiotics.  Listeria bacteria are most commonly found in raw foods.

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1. Pickling... Pickling is fermentation in brine or immersion in vinegar.
2.Salting... Salting is lowering the bacteria content and makes food adaptable for later use.
3. Freezing... Freezing is keeping the food at freezing temperature.
4.Canning...  food contents are processed and sealed in an airtight.
5.Drying...  Drying inhibits the growth of bacteria, yeasts, and mold through the removal of water.
6.sealing... is a process of covering food to keep out air.

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Food Preservation:  techniques used to prevent food from spoiling.

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Food Preservation:  techniques used to prevent food from spoiling.

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What cause Food to Spoil: Water, Bacteria, Heat.