Bletchleyite
Veteran Member
Probably of the worst trends in recent times has been the selling of products (mainly salad items) in a 'modified atmoshpere', - which is often a euphamism inert gases such as carbon dioxide or nitrogen. The theory is that reducing or removing oxygen slows down the deterioration of organic material within the bags. There are concerns that extending the (sales) life of some foods by this method can actually increase the risk of pathogenic organisms forming. Given that the retailer's real intent is to manipulate the customer's natural methods of judging the quality of food by its appearance, this can create serious problems of food contamination. Normally, organic producers shun the use of such marketing practices so in many instances, those products are much safer, but of course for many, (and not just those who cannot afford to do otherwise), price is everything!
I've never had any kind of health issue as a result of consuming these products, so feel free to continue paying more unnecessarily, whereas I won't