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Anaerobic conditions are favorable for growth of anaerobic bacteria and can result in undesirable fermentation reactions and spoilage. Using high O2 concentrations can overcome the disadvantage of anaerobic atmosphere packaging. Several studies have revealed that high O2 concentrations have been effective in reducing microbial growth, preventing anaerobic fermentation, and also inhibiting enzymatic discoloration (Day, 1996, 2000; Jacxsens et al., 2001; Allende et al., 2002). Kader and Ben-Yehoshua (2000) suggested that high O2 levels (> 40%) could generate reactive oxygen species (O2−,H2O2,OH•) in plant cells, damage vital cell components, and thereby reduce cell viability. A concern with this technology is potential worker safety implications during packaging in the production environment. Oxygen concentrations higher than 25% are explosive (BCGA,1998). Another concern associated with antimicrobial packaging is how these treatments will change or modify the normal microbial ﬂora on fresh-cut produce during storage, and whether this change is advantageous remains to be determined. Jacxsens et al. (2001) observed that growth of the plant pathogen E. carotovora at 4◦C was stimulated by increased O2 levels, although yeast growth was reduced.
This is your fridge's way of encouraging you to either:1) increase your food intake of healthy veggies so its all eaten before it starts to go bad, or2) shop more frugally avoiding unnecessary wasteage by only purchasing what you think you can eat before the greens start decomposing.