In terms of food safety, what does the removal of oxygen achieve?

The removal of oxygen is vital for controlling spoilage in food safety. Many spoilage organisms, including bacteria and molds, require oxygen to grow and multiply. By creating an anaerobic environment—one devoid of oxygen—spoilage is significantly inhibited. This method is often used in food preservation techniques like vacuum sealing, where food is sealed in a package that has had the air removed. This helps to extend shelf life by slowing down or preventing the growth of aerobic microorganisms, ultimately keeping food fresher for longer periods.

Ensuring a low-oxygen environment is crucial for maintaining food quality and safety, making this approach a key practice in food handling and storage.