The normal gaseous composition of air is nitrogen (78.08% – volume per volume), oxygen (20.96%) and carbon dioxide (CO2) (0.03%), together with variable concentrations of water vapour and traces of inert or noble gases.
Many foods spoil rapidly in air due to moisture loss or uptake, reaction with oxygen, and the growth of aerobic microorganisms. Microbial growth results in changes in texture, colour, flavour and nutritional value of the food. These changes can make food unpalatable and potentially unsafe for human consumption.
Storage of foods in a modified gaseous atmosphere can maintain quality and extend product shelf life, by slowing chemical and biochemical deteriorative reactions and by slowing (potentially preventing) the growth of spoilage organisms.
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