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5.2 The benefits of vacuum packing
During vacuum packing, after air is removed, plastic bags and containers are sealed shut
which stops or slows the process of foodstuffs spoilage. Owing to vacuum packing
foodstuffs can be stored from three to five times longer than normally. The taste and
vitamins are retained in the foodstuffs.
In this manner foodstuffs are protected from drying out and oxidation, as well as from
bacteria and mould.
Vacuum packing is a preservation process which is recommended for fresh foodstuffs
and must be accompanied by low temperatures; vacuum-packed products must be kept
in the refrigerator, freezer, or cooler, in order to achieve the best results.
In this manner the preserved foodstuffs can be kept for a longer time than in other, non-
vacuum-packed containers which reduce the time in which foodstuffs may be consumed
to a few hours or days.
Vacuum packing is used in order to improve the organization of work, conserve
foodstuffs in a healthy manner, and to save money:
It may be used in special occasions,
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to pack foodstuffs in airtight conditions thus prolonging their shelf life,
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to prepare meals for an entire week,
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to keep lettuces, vegetables, and herbs longer (they remain crunchy and fresh);
more space is freed up in the freezer;
foodstuffs are protected from drying out and oxidation;
in this manner it is possible to marinate quickly and thoroughly (20 minutes in the
vacuum is enough);
in this manner it is also possible to repack meat products, sausages, and cheeses
which were previously vacuum packed (the flavour is retained);
money can be saved, as all leftovers can be preserved and consumed at a later time;
all types of fruits and vegetables can be purchased in-season, vacuum packed, and
in this manner preserved longer.
All information in the table below are idicative and depend on good condition of
the package and initial quality properties of the food products.
CAUTION!
The products susceptible to spoiling should be stored in the refrigerator.
The vacuum packing prolongs their shelf life, but does not make them
“canned food”, i.e. product stable in the room temperature.
