A food packaging method is provided in which food is packaged in a package with use of carbon dioxide to benefit from bacteriostatic effects and the food package contains the minimum reduced gas spaces and thereby has a volume substantially equal to the food volume. Tightly-fitting food packages are obtained by the method. A tightly-fitting food package is obtained by: placing at least one kind of foods selected from the group consisting of meats and processed meats in a plastic film package blowing a carbon dioxide gas in the package to fill the package with the carbon dioxide gas in a volume of 10 to 45 cm3 per 100 g of the food as measured at 0° C. and 1 atm and sealing and refrigerating the package.
