How do supermarket stop food oxidizing?

There are several methods that supermarkets use to prevent food from oxidizing:

1. Modified Atmosphere Packaging (MAP): This is one of the most common methods used in supermarkets. MAP involves replacing the air inside the food packaging with a mixture of gases, such as nitrogen, carbon dioxide, and oxygen. This modified atmosphere helps to slow down the rate of oxidation and extend the shelf life of the food.

2. Vacuum Packaging: Vacuum packaging is another effective method of preventing oxidation. In this method, the air is removed from the food packaging before it is sealed, creating a vacuum. This helps to prevent the food from coming into contact with oxygen and slow down the oxidation process.

3. Antioxidants: Antioxidants are natural or synthetic compounds that can help to inhibit oxidation. Some common antioxidants that are used in supermarkets include vitamin C, vitamin E, and BHA (butylated hydroxyanisole). Antioxidants can be added to food directly or through the use of antioxidant-rich ingredients, such as fruits and vegetables.

4. Low Oxygen Packaging: Low oxygen packaging involves using packaging materials that have a low oxygen transmission rate. This helps to minimize the amount of oxygen that can reach the food and slow down the oxidation process.

5. Refrigeration: Keeping food at low temperatures can help to slow down the rate of oxidation. Supermarkets typically refrigerate perishable foods to extend their shelf life and prevent spoilage.