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IMPORTANT TIPS FOR VACUUM SEALING
VACUUM SEALING AND FOOD SAFETY
IMPORTANT -
Vacuum sealing is NO substitute for refrigeration or freezing. Any
perishable food that requires refrigeration must still be refrigerated or frozen after
vacuum packaging. As with any other storage method, food must be checked
carefully before storage and, as well, before consumption.
WARNING
– Before placing evacuated containers in the freezer, check
whether your containers are suited for freezing (e.g. check for appropriate icons),
because some types of plastics get brittle under freezing temperature conditions.
Especially when taking the container out of the freezer, these containers could burst
causing risk of injuries and damage according to splinters and splashes being hur-
led about. Vacuum packaging extends the shelf life of food by removing most of
the air from sealed bags and containers, and additionally preventing air and
germs from getting into the sealed packaging again. Additionally, vacuum packa-
ging helps inhibiting the growth of a lot of microorganisms.
Mould
Mould cannot grow in a low oxygen environment; therefore vacuum
packaging can stop its growth. However, mould produces spores that
will nevertheless be viable, thus causing new infestation with mould,
when oxygen gets into the bag or container.
Mould produces very
harmful and toxic substances!
Yeast
Results in fermentation, which can be identified by the typical smell and
taste. Yeast needs water, sugar and a moderate temperature to grow.
It can survive with or without air. Slowing the growth of yeast requires
refrigeration, while freezing stops it completely. Most types of yeast
and their decomposition products are atoxic.
Bacteria
In most cases, infestation with bacteria results in an unpleasant odour,
discolouration and/or soft or slimy texture. However, in an appropriate
environment, clostridium botulinum (a highly toxic organism that causes
botulism) can grow without air and cannot be detected by smell or
taste. Although it is extremely rare, it is very dangerous!
However, please keep in mind that mould and some types of bacteria (e.g. the
highly toxic botulism causing bacterium) can grow even without air. Some produce
spores still viable after evacuation.
• In general, bags may be re-used, but do not re-use bags that had been filled with
any fatty and/or highly perishable types of food (e.g. meat, sausages, cheese,
fish, or seafood). To prevent germs from entering your food, before filling, you
should rinse containers or re-used bags with hot water (at least up to 80°C). Check