This document discusses various types of scavengers used in food packaging, including oxygen scavengers, ethylene scavengers, and carbon dioxide scavengers. It defines scavengers as chemicals that remove or inactivate impurities or unwanted reaction products. It describes how oxygen scavengers work to reduce oxygen levels in packages to prevent food deterioration. Common oxygen scavengers use oxidation of iron or ferrous salts. It also discusses ethylene scavengers that remove the plant hormone ethylene from produce packaging to slow ripening. Carbon dioxide scavengers and generators are also outlined that control CO2 levels to inhibit microbial growth and extend shelf life of foods.