1. Food Preservation Chemical and Modified Atmosphere Packaging Food Microbiology

2. Chemical Preservatives Sodium Benzoate Sorbate Proprionates

3. Chemical Preservatives Sulfur Dioxide Nitrates and Nitrites BHA/BHT

4. Chemical Preservatives Salt Sugar Spices and Essential Oils

5. Chemical Preservatives Flavoring Agents Fatty acids Lactic and Acetic Acid Bacteriocins and Antibiotics

6. Modified Atmosphere Preservation MAP – Modified Atmosphere Packaging Carbon Dioxide Types Hypobaric Vacuum Packaging MAP Equilibrium Modified Atmosphere Controlled Atmosphere Packaging

7. MAP Equipment

8. Carbon Dioxide and Microorganisms Inhibitory Activity Increases as storage temperatures decrease 20-30% Optimal Inhibition increases as pH decreases Under Pressure – More effective

9. Safety and Spoilage Concerns Clostridium botulinum Listeria monocytogenes Spoilage Lactobacilli B. thermospacta

10. Video Food additives, what they dont want you to know! - YouTube

11. 10 Worst Foods of the Decade - YouTube