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Preservatives
A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, cosmetics, tires, wood, beverages, and many other products to prevent decomposition by microbial growth or by undesirable chemical changes

Antioxidants
An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that can produce free radicals, leading to chain reactions that may damage cells.

 Antioxidants as Food Preservatives
While commonly regarded for their health benefits, antioxidants […]

Nutraceutical
Nutraceuticals is a broad umbrella term that is used to describe any product derived from food sources with extra health benefits in addition to the basic nutritional value found in foods.
Term commonly used anonymously for designer foods, health foods, fortified foods, medifoods, vita foods, pharma foods, functional foods and dietary supplements.
Term coined by Dr.Stephen […]

FOOD ADDITIVES
Food additive means any substance not normally consumed as a food by itself and not normally used as a typical ingredient of the food, whether or not it has nutritive value, the intentional addition of which to food for a technological (including organoleptic) purpose in the manufacture, processing, preparation, treatment, packing, packaging, transport […]

Introduction
HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product. For successful implementation of a HACCP plan, management must be strongly committed to the HACCP concept. […]