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Many foods including snacks, coffee, meats, and bake goods experience increased shelf life by utilizing a packaging technique with a nitrogen-rich atmosphere. This process uses gaseous nitrogen to displace the oxygen in sealed packages and, in turn, prevents the growth of bacteria which has a negative effect on freshness.

To extend the shelf life of fruits and vegetables, nitrogen is now used during storage to displace most of the oxygen in the containers, thereby, slowing down the respiration and deterioration of the food.