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Vacuvita manual
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29 Vacuvita manual
www.vacuvita.com
Food Safety Tips
Vacuum sealing fresh onions, garlic and/or mushrooms can lead to the
growth of a species of bacteria that can cause botulism. Botulism is a
very dangerous disease that can potentially be lethal, which is why we
advise against storing these products in a vacuum when they are fresh.
You can store cooked mushrooms, onions and garlic in Vacuvita bags or
containers.
Soft cheeses can be a source of a species of bacteria called listeria
that thrive under anaerobic conditions and can cause a possibly lethal
infection called listeriosis. Due to this, soft cheeses should never be
stored in a vacuum.
The vacuum packaging process extends the life of foods by removing
most of the air from the sealed container, thereby reducing oxidation,
which affects food’s quality and flavor. Removing air can also inhibit the
growth of microorganisms, such as molds and bacteria.
Illness-causing bacteria can grow in perishable foods within two
hours. But by refrigerating foods properly, you can help keep food
safe. You can significantly reduce the growth of microorganisms at
temperatures of 40°F (4°C) or below. Freezing at 0°F (-17°C) does not
kill microorganisms, but stops them from growing. Therefore, the long-
term storage of perishable foods should be in the freezer or refrigerator.
It is also 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 quality because this also depends on the condition of the
food on the day it was vacuumed packaged.
Use separate containers or vacuum bags for produce and for meat,
poultry, seafood, and eggs.
Placing ready-to-eat food inside a container
that has held raw meat, poultry, seafood, or eggs can spread bacteria
and make you ill. Preventing cross-contamination is simple. Use one
container or vacuum bag for fresh produce and one for raw meat, poultry,
or seafood. Before using them again, thoroughly wash containers and
utensils that have been used to hold raw meat, poultry, seafood, or eggs.
Vacuum bags are not intended to be cleaned after being used for raw
meats, poultry or seafood.
Prevent cross-contamination by separating raw products
from ready-to-eat foods.
Always thaw foods in the refrigerator or microwave
— do not thaw perishable foods at room temperature.
Always take proper hygienic precautions to prevent
food-borne illnesses.
For more tips and advice on food safety and preventing food-borne
illnesses, visit www.foodsafety.gov.
