In numerous occasions, the impact of modified atmosphere packaging (MAP) on the shelf life of food products has been demonstrated. This study has sought to go further, investigating the synergistic effect between the MAP and the addition of food additives. The raw material of this study has been some corn cakes made by a traditional process. The goal was to prolong shelf-life time up to five weeks at room temperature. The mixture of 40%CO2/60%N2 and a barrier film were used. There were four different references: samples with or without additive, and with or without MAP. Head space gas composition (%), pH, weight loss (g), microbiological characteristics and sensory parameters were assessed in the packaged cakes. Microbiological results were conclusive for shelf-life of the product without additive. At ten days, the samples without MAP and without additive exceeded the maximum allowed level of molds enforced by law; the same result was observed at four weeks with samples packaged in MAP without additive. In case of samples packaged without MAP and with additive, the levels of molds remained below the permitted levels for up to 30 days (four weeks) but exceeded the limit afterwards. However, in cakes with MAP and additive, microbiological levels always remained below the detection level in case of molds and yeasts, and at low levels (10-30 ufc/g) in case of aerobic plate count. For this reason, the study was extended to eight weeks for these samples, and the microbiological results were proved again to be satisfactory. Nevertheless, there was a slight loss of sensory characteristics of this product (texture, flavour, etc.).