Micro-oxygen: The Next Giant Step in Packaged Food Preservation

The January 2014 packaging column highlighted the latest technology of controlled atmosphere food preservation, which can be used for the chilled distribution of fresh fish fillets and prepared foods with potential to reach up to 100 days of shelf life. Although the article focused on the role of temperature as well as control of two key environmental gases, carbon dioxide and oxygen, it did not delve into the relative proportional contributions of the three components. Oxygen is a major biochem…