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Shell eggs

Romaine lettuce

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he top five bacteria that cause illnesses from food eaten in the United States are:

Norvirus

Salmonella

Clostridium perfringens

Campylobacter

Staphylococcus aureus

five different parastites

Cryptosporidium parvum

Cyclospora cayetanensis

Toxoplasma gondii Trichinella

piralis Taenia saginata/Taenia solium (Tapeworms)

five different viruses

Salmonella.

Norovirus (Norwalk Virus)

Campylobacter.

E. coli.

Listeria.

Clostridium perfringens.

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Food preservation prevents the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), as well as slowing the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browningreaction in apples after they are cut during food preparation

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6.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. This is a great way to get your feet wet with canning.

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Microbial growth. Microorganisms, specifically bacteria, molds, and yeasts, can cause food to spoil. For example, microorganisms that break down fats in unsalted butter can cause it tom become rancid. Bacteria that breaks down protein in meat (proteolytic bacteria) and results in foul odors.

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5. Remove moisture
Microorganisms need moisture to grow, and die off in dry conditions. Food can be dried using warm air or an oven, or sealed in a concentrated solution of salt or sugar that draws out moisture by osmosis.

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4. Exclude air
A seal of fat or oil can prevent any airborne microorganisms from coming into contact with food and spoiling it. It also starves aerobic bacteria present in food of oxygen, which it requires to survive and increase. Heat processing jars and bottles of preserves prolongs shelf life by forcing air to escape as steam to leave a sterile vacuum.

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3. Use strong concentrations
Alcohol, acid, and salt and sugar in high concentrations all create environments that prevent the growth of microorganisms or, in the case of alcohol, destroy them completely. Naturally acidic fruit is usually preserved in a concentrated sugar solution or alcohol. Vegetables, which are more alkaline, are preserved in acidic vinegar or a salt solution, or a combination of both.

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2. Heat
Boiling or blanching food at high temperatures destroys all enzyme activity and almost all microorganisms. The more acidic the food, such as fruit, the more easily microorganisms are destroyed by heat. Boiled preserves must be sealed in airless conditions (e.g. airtight jars) to prolong their shelf life

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1. Freeze
The colder a food is, the slower its rate of deterioration. Bacterial action reduces with refrigeration, while freezing stops it altogether; enzyme activity, however, is only slowed down. Vegetables must be blanched in boiling water first to destroy enzymes and microorganisms, while herbs can be mixed with oil and fruit should be sprinkled with sugar to limit enzyme activity while frozen.