Food-borne diseases can kill humans, and the bacteria responsible are Salmonella, bovine spongiform encephalopathy and Escherichia Coli. The pathogens associate commonly with poultry products and meat. They, however, can make their way into fresh produce through accidents when harvested for the first time, in a grocery store of in the facility where they are processed. The symptoms food-borne sickness, resemble intestinal flu that a few hours to several days. However, in botulism cases, or when infant are stricken with food poisoning, the elderly, the ill, or those with compromised immune systems, life-threatening complications can result. The microscopic organisms that cause food-borne disease are all over water, air, soil and in animal and human digestive tracts. Most of them grow undetected in food because they do not an “off” texture, odor or color. Safe food storage is the only way to prevent the microbes contaminating the foods that result in illnesses upon consumption. Using airtight containers, proper location-foods must never be stored directly on the floor or near cleaning products or chemicals, are some of the essential food storage measures. Examples of bacteria that cause food-borne illnesses, along with the foods associated with them are as follows: Aeromonas Hydrophila, bacteria commonly got from consuming contaminated poultry, fish, beef, lamb, pork and shellfish. The victim will suffer from Gastroenteritis, Septicemia, and an illness with symptoms of diarrhea, mucus and blood in stool. Bacillus Cereus, bacteria that commonly contaminates milk, meat, cheese products and potato. When the contaminated food is consumed, the victim is likely to suffer from B. Cereus (food poisoning), and with symptoms of abdominal cramps, diarrhea and nausea. (For more on food handling visit: http://mom.me/home/1603-food-storage-safety-tips/?utm_source=ehow_opar&utm_medium=1&utm_campaign=momme).