Zero Oxygen as a Food Preservation Mechanism

In contemporary food economics, a three-year shelf life is passé—except for military and space feeding applications and except that if you achieve a three-year shelf life, at the end of three months, or 12 months, the quality can be superior to foods whose developers declare a 12-month shelf life.

Although shelf life is a sometimes elusive concept related to consumer happiness with the food product, technically it may be dictated by microbiology or enzymology—or, if these two are controlled, bioc…