Because of the non-reactive properties of inert gases they are often useful to prevent undesirable chemical reactions from taking place. Food is packed in inert gas to remove oxygen gas. This prevents bacteria from growing. It also prevents chemical oxidation by oxygen in normal air. An example is the rancidification (caused by oxidation) of edible oils. In food packaging, inert gases are used as a passive preservative, in contrast to active preservatives like sodium benzoate (an antimicrobial) or BHT (an antioxidant).