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Vacuum Sealing and Food Safety

Guidelines

The vacuum sealing 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 sealing 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°F (4°C) or below. Freezing at 0°F (-17°C) does not kill

microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods that

have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing 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 vacuum sealed.

IMPORTANT:

Vacuum sealing is NOT a substitute for refrigeration or freezing.
Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum sealing.

Food Preparation & Reheating Tips

Thawing and Reheating

Vacuum-Sealed 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 FoodSaver

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 FoodSaver

Bag. You can also reheat foods in FoodSaver

Bags by

placing them in water at a low simmer below 170°F (75°C).

Preparation Guidelines

for Meat and Fish:

For best results, pre-freeze meat and fish for 1-2 hours before vacuum sealing in a FoodSaver

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 sealing process.

NOTE:

Beef may appear darker after vacuum sealing due to the removal of oxygen. This is not an

indication of spoilage.

Preparation Guidelines for Hard Cheeses:

To keep cheese fresh, vacuum seal it after each use. Make your FoodSaver

Bag extra long,

allowing one inch (2.54 cm) of bag material for each time you plan to open and reseal in

addition to the three inches (7.62 cm) of extra space you normally leave between contents and

seal edge. Simply cut sealed edge and remove cheese. When you’re ready to reseal the cheese,

just drop it in bag and reseal.