Guidelines for Vacuum Packaging
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of foods by removing most of the air from the sealed
container, thereby reducing oxidation, which affects nutritional value, flavor and overall quality.
Removing
air can also inhibit growth of microorganisms, which can cause problems under certain
conditions
Mold
- Easily identified by its fuzzy characteristic. Mold cannot grow in a low oxygen environment,
therefore vacuum packaging can slow the growth of mold
Yeast
- Results in fermentation, which can be identified by smell and taste. Yeast needs water, sugar and a
moderate temperature to grow, It can also survive with or without air. Slowing the growth of yeast
requires refrigeration, while freezing stops it completely.
Bacteria
-Results in an unpleasant odor, discoloration and/or soft or slimy texture, Under the right
conditions, anaerobic bacteria such as Clostridium botulinum (the organism that causes Botulism) can
grow without air and sometimes cannot be detected by smell or taste. Although it is extremely rare, it
can be very dangerous.
To preserve foods safely, it is critical that you maintain low temperatures, You can significantly reduce the
growth of microorganisms at temperatures of 40
℉
(4
°
) or below
.
Freezing at 0
℉(
-17
°)
does not kill
microorganisms, but stops them from growing. For long term storage, always freeze perishable foods that
have been vacuum packaged, and keep refrigerated after thawing.
It is important to note that vacuum packaging is NOT a substitute for canning and it cannot reverse the
deterioration of foods. It can only slow down the changes in quality. It is difficult to predict how long
foods will retain their top-quality flavor, appearance or texture because it depends on age and condition
of the food on the day it was vacuumed packaged.
IMPORTANT: Vacuum packaging is NOT a substitute for refrigeration or freezing.
Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum
packaging.
Food Preparation and Reheating Tips
Thawing and Reheating Vacuum Packaged Foods
Always thaw foods in either refrigerator or microwave -do not thaw perishable foods at room
temperature. To reheat foods in a microwave in a Food vacuum sealer ® Bag, always cut corner of the bag
before placing it on a microwave-safe dish. However, to avoid hot spots, do not reheat bone in meat or
greasy foods in microwave within a Food vacuum sealer ® Bag. You can also reheat foods in Food vacuum
sealer ® Bags by placing them in water at a low simmer below 170
℉
(75
℃
).
Preparation Guidelines for Meat and Fish:
For best results, pre-freeze meat and fish for 1-2 hours before vacuum packaging in a Food vacuum
sealing Bag. This helps retain the juice and shape, and guarantees a better seal.
If it's not possible to pre-freeze, place a folded paper towel between meat or fish and top of bag, but
below seal area. Leave paper towel in bag to absorb excess moisture and juices during vacuum packaging
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