There are many different bacterium. The method is to avoid them, and to retard their growth. Heat does not kill all bacterium. Some bacterium require a lack of oxygen (anaerobic), and other require oxygen (aerobic. Botulism poisoning comes from the clostridium botulinin. Clostridim Botulinin is an anaerobic bacterium. Freezing the bacterium will only preserve it. Exposure to air will kill it.
People love garlic. So too does the bacterium. Do not store garlic under oil or water. Keep it exposed to air and sunlight. Some bacterium will grow in any environment. Salmonella typhi can not be controlled by O2. It causes typhoid fever.
Eat fresh food, don't put any products that must stay in cold temp. too long and be careful when you eat something at restaurant and the take home to eat.
they can be prevented by keeping your food in good place or by preserving it
Good hygiene.
Cooking to safe temperatures will inactivate any bacterial contamination that was present.
Bacterial
Bacterial
Bacterial pneumonia
Prevention of lymphadenitis depends on prompt treatment of bacterial and viral infections.
Common Types of food poisoning include the following: - Salmonella - Escherichia coli (E.coli) - Listeriosis - Mushrooms
Food wastage can be prevented by only cooking food that can be finished. The leftover foods can always be refrigerated.
Food is prevented from going down the winpipe because the epiclottis.
Yes, most accidental poisonings are preventable.
Some bacteria are air-borne, so the answer is not necessarily.