FoodSaver VS7850, User Manual

12

Vacuum Sealing and Food Safety

The vacuum sealing process extends the life of foods by removing most of 
the air from the sealed container, thereby reducing oxidation, which affects 
nutritional value, flavor and overall quality. Removing air can also inhibit growth 
of microorganisms, which can cause problems under certain conditions:

Mold

 – Easily identified by its fuzzy characteristic. Mold cannot grow in a low 

oxygen environment, therefore vacuum sealing can slow the growth of mold.

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, anaerobic bacteria such as Clostridium 
Botulinum (the organism that causes Botulism) can grow without air and 
sometimes cannot be detected by smell or taste. Although it is extremely rare, 
it can be very dangerous.

To preserve foods safely, it is critical that you maintain low temperatures. You 
can significantly reduce the growth of microorganisms at temperatures of 
40°F (4°C) or below. Freezing at 0°F (-17°C) does not kill microorganisms, but 
stops them from growing. For long-term storage, always freeze perishable 
foods that have been vacuum sealed, and keep refrigerated after thawing.

It is important to note that vacuum sealing is NOT a substitute for canning and 
it cannot reverse the deterioration of foods. It can only slow down the changes 
in quality. It is difficult to predict how long foods will retain their top-quality 
flavor, appearance or texture because it depends on age and condition of the 
food on the day it was vacuum sealed.

IMPORTANT: 

Vacuum sealing is NOT a  substitute for refrigeration or freezing.
Any  perishable foods that require refrigeration must still be refrigerated or frozen after 
vacuum sealing.

Guidelines