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Vacuum Packaging and Food Safety
Vacuum packaging extends the life of foods by removing most of the air from sealed
containers and prevents fresh air escaping into the sealed containers, thereby
reducing oxidation. Vacuum packaging helps preserve flavour and overall quality. It
also helps inhibit the growth of aerobic microorganisms, which can lead to the
problems noted below under certain conditions:
Mold
–
Mold cannot grow in a low oxygen environment; therefore vacuum packaging
can virtually eliminate it.
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 odour, discolouration and/or soft or slimy
texture. Under the right conditions, clostridium botulinum (the organism that
causes Botulism) can grow without air and cannot be detected by smell or taste.
Although it is extremely rare, it can be very dangerous.
As with any other storage container, it is important to inspect food for spoilage prior
to consuming.
To preserve foods safely, it is important to maintain low temperatures. You can
significantly reduce the growth of microorganisms at temperatures of 4ºC or below.
Freezing at -17ºC does not kill microorganisms, but stops them from growing. For
long-term storage, always freeze perishable foods that have been vacuum
packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of
foods. It can only slow down changes in quality. It is difficult to predict how long foods
will retain their top-quality flavour, appearance or texture because it depends on the
