Although the optimum CO2 level in MAP application in ready-to-eat products such as milk burgers, milk wraps, cold sandwiches, grissini packaged with hazelnut cream or cream cheese varies according to the product, at least 20% CO2 is needed to prevent mildews growth.
As is known, some of the ready-to-eat food have low acidity and are stored by cooling (-2, +4°C).