Different methods of Chemical preservation: Class I and Class II preservative Benzoic Acid and The Parabens, Sorbic Acid, The Propionates, Sulfur Dioxide and Sulfites, Nitrites and Nitrates. Food Sanitizers, NaCl and Sugars. Indirect Antimicrobials, Antibiotics etc
Thermal Destruction of Microorganisms, Thermal Death Time, D Value ,z Value , F Value , Thermal Death Time Curve, 12 D Concept.
Food Protection with Modified Atmosphere, Irradiation, Freezing, High temperature, drying and other methods