1 Depending on the product, if an excess of CO2 was introduced this would react with water from the product and form carbonic acid (CO2+ H2O ( H2CO3) turning the product slightly sour. If low levels of oxygen and higher levels of carbon dioxide are used, meat spoilage can be caused by lactic acid bacteria.

2 If an excess of N2 was introduced into the packing, and there was insufficient CO2, the shelf life of the product would be considerably reduced.