Carbon dioxide inhibits the growth of most aerobic bacteria and moulds.
However, CO 2 is readily absorbed by fats and water - therefore, most foods will absorb CO 2 . Excess levels of CO 2 in MAP can cause flavour tainting, drip loss and pack collapse. It is important, therefore, that a balance is struck between the commercially desirable shelf-life of a product and the degree to which any negative effects can be tolerated. Oxygen causes oxidative deterioration of foods and is required for the growth of aerobic micro-organisms.