FoodSaver VS9000, Руководство пользователя

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10
Food Preparation & Safety Tips
Guidelines for Vacuum Packaging Food
Vacuum packaging is not a substitute for
canning nor can it reverse deteriorating
quality; it can only slow down changes in
quality. It is impossible to predict how long
a specific food will have top-quality flavour,
appearance and texture, because it depends
on the age and condition of the food on the
day it was vacuum packaged. Foods that are
extremely fresh will last longer than foods
that are already deteriorating.
Vacuum packaging extends the life of foods
by removing nearly all the air in a sealed
container, thereby reducing oxidation which
affects nutritional value, flavour and overall
quality. However, most foods contain enough
water to support micro-organisms which
can grow with or without air. While micro-
organisms are present everywhere, only
certain ones cause problems, and only under
certain conditions:
•
Mould: Easy to identify because of its
characteristic fuzz. Moulds are virtually
eliminated by vacuum packaging because
they cannot grow in a low oxygen
environment.
• Yeast: Results in fermentation, which can
frequently be identified by smell or taste.
Yeast requires water, sugar and a moderate
temperature to grow, and can grow with or
without air. Refrigeration slows the growth
of yeast, and freezing stops it completely.
• Bacteria: Frequently results in
discolouration, soft or slimy texture,
and/or an unpleasant odour. 'Clostridium
botulinum' (the organism that causes
Botulism) can grow without air under the
right conditions, cannot be detected by
smell or taste, and although extremely rare,
can be very dangerous.
Thawing and Heating Vacuum Packaged Foods
Always thaw foods in either the refrigerator
or microwave – do not leave “perishable”
foods at room temperature to thaw.
To microwave in a FoodSaver
®
Bag, cut a
corner of the bag and place on a microwave-
safe dish.
The combination of vacuum packaging and
freezing will extend food freshness and reduce
the growth of bacteria in perishable foods.
Maintaining low temperatures is a critical
factor in preserving foods safely. Growth of
micro-organisms is significantly reduced at
temperatures of 4°C or below. Freezing at
-17°C does not kill micro-organisms, but
it stops them from growing. For long term
storage, always freeze “perishable” foods
that have been vacuum packaged.
NOTE: Vacuum packaging is NOT a substitute
for refrigeration or freezing. Any “perishable”
foods that require refrigeration prior to vacuum
packaging still must be refrigerated or frozen
after vacuum packaging.