MAPPING YOUR MIND ESSENTIAL NUTRIENTS FOOD LABELS SAFE FOOD FOOD BIOTECHNOLOGY TREATMENT AND PRESERVATION FOODBORNE PATHOGENS carbohydrates proteins fats vitamines minerals water + ingredients nutritional content (calories) expiration date proper food handling food free of contaminants and/or pathogens fermentation selective breeding of plants and animals improvement of food characteristics pasteurization refrigeration freezing canning smoking salting pickling vacuum packaging freeze-drying irradiation HPP biopreservation antimicrobial/antioxidant preservatives additives bacteria and toxins viruses parasites FOOD RISKS fibre foodborne illness foodborne infection food poisoning/intoxication food toxoinfection chemical poisoning psychosomatic illness Salmonella C. Perfrigens C. Botulinum Campilobacter Staphylococcus aurus E. Coli Listeria monocytogenes Vibrio Vulnificus