SAFETY
For your safety, follow these precautions when using your vacuum sealer:
• Read these instructions carefully before using the machine for the first time.
• Do not use the vacuum sealer on wet or hot surfaces, or near a heat source.
• Do not immerse machine or power cord in water or any other liquid.
• Plug vacuum sealer into grounded power sources only; do not use an extension cord.
• To disconnect, unplug directly from power source. Do not disconnect by pulling on cord.
• Do not operate the vacuum sealer with a damaged power cord.
• Only use the vacuum sealer for its intended use.
• Only use proper vacuum bags, accessories and attachments.
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 from seeping into the sealed containers, thereby reducing oxidation. Vacuum
packaging helps preserve flavor 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 odor, discoloration 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
flavor, appearance or texture because it depends on the age and the condition of the food on the
day it was vacuumed packaged.
Note:
Vacuum packaging is not a substitute for refrigeration or freezing. Any perishable foods that
require refrigeration must still be refrigerated or frozen after vacuum packaging.
VACUUM SEALING GUIDELINES
TIPS FOR VACUUM SEALING DRIED HERBS
When preparing dried herbs for vacuum sealing, a few important points should always be observed:
Be certain that your herbs are very dry. When your dried flowers and herbs are ready for vacuum
sealing, make sure there isn’t additional moisture hidden in the stems. If you attempt to bend the
stems, they should snap and break. When stems crease instead of breaking, this indicates that there
is still too much moisture contained in them. If you vacuum seal herbs that are not sufficiently dry,
mold and/or anaerobic bacteria is very likely to grow within the sealed package and will ruin the
aroma, safety, and quality of the herbs.
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