Answer:
The reason for flushing food items containing oil and fat with nitrogen is to prevent them from oxidizing and changing their chemical structure and texture. During oxidation, fat molecules break down and react with oxygen, resulting in the formation of off-flavors and odors that can negatively impact food taste and quality. Nitrogen is a non-reactive gas that can displace oxygen and prevent oxidation. Processors can extend the shelf life and maintain the taste and quality of food items containing oil and fat by flushing them with nitrogen.