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They should have no adverse effect on food (although I would just put in the same container with food, but not touching it if at all possible), and should actually keep it fresh longer. Oxygen is very reactive and greatly contributes to food breaking down and spoiling. A perfect example is a cut apple turning brown very quickly - all due to oxygen. I am suddenly at a loss as to the chemical composition (it will come to me), but will look it up to make sure. It has me curious.

15 years ago. Rating: 0
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