Wartmann WM-2007 EL, Руководство пользователя

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6
FOOD SAFETY
Vacuum-packaging
When vacuum-packaging food in vacuum-storage
boxes, most of the surrounding air is extracted whilst
the inflow of fresh air is being prevented. This way
the storage life of food is lengthened.
Vacuum-packaging helps to prevent freezer burn,
which is the dehydration of the surface layer of the
food. This is characterised by white or brown-red
discolouration of the food.
Vacuum-packaging contributes to the preservation of
the taste and the overall quality of the food. It slows
the growth of aerobic micro-organisms that could
cause:
• Mould. As mould won’t grow in environments with
little oxygen, the vacuum-packaging will strongly
reduce the risk of moulding.
• Fermentation. Fermentation can be noticed
by the odour or taste of the food. Fermentation
requires water and sugar and will develop at room
temperature. Fermentation can also develop when
air is lacking. In order to slow the yeast growth items
should be cooled, only at deep-freezing temperatu-
re, this growth will come to a halt.
• Bacteria. Bacterial growth can often be recognised
by a nasty smell, discolouration and a soft or
slimy layer. Under specific circumstances, clostridium
botulinum, which causes botulism, can grow without
air. This is rare, but also extremely dangerous. You
can neither smell nor taste it.
The vacuum-packaging is no replacement for cooling
or deep-freezing. Perishable foods that require
cooling or freezing, must still be kept in the
refrigerator or freezer.