1. O'BUSTERS extend the shelf life of food products. 2. O'BUSTERS prevent growth of aerobic pathogens and spoilage organisms, including moulds. 3. O'BUSTERS eliminate the need for additives such as BHA, BHT, sulfur dioxide, sorbates, benzoates, etc.

O'BUSTERS perform their action through a chemical reaction. O'BUSTERS contain iron powder which reacts with the oxygen in the air causing the iron powder to rust. When all the iron powder has oxidized, the O'BUSTER is "loaded" and the absorbing action stops. Remove the oxygen from an active absorber and the chemical reaction stops. Put them back in the air and the reaction starts again until the iron is gone.

O'BUSTERS are small packets that contain an iron powder. The packets are made of a material that allows oxygen and moisture to enter but does not allow the iron powder to leak out. O'BUSTERS are safe to place on top of the food. O'BUSTERS will not harm the food they are in contact with as they come in a sealed pouch.

O'BUSTERS become warm to the touch when they are working. They take about 24 hours to achieve their rated maximum absorption.

O'BUSTERS remove oxygen more effectively than vacuum packaging. Air is about 20 percent oxygen and 80 percent nitrogen. O'BUSTERS remove only the oxygen. The air left in the container is mostly nitrogen and will not affect the food or allow the growth of insects. Therefore, the final packaging may not have the appearance of being "vacuum-packed" because of the remaining nitrogen in the package. The only way to get a good vacuum seal inside the bag is to use a vacuum sealer. O'BUSTERS alone will not be able to accomplish this as they only remove oxygen, which is roughly 20% of the air inside the bag. However, the goal should be to remove the oxygen as the remaining contents of the air will not affect the long-term storage life of your food.