Nesco VS-09HH, Care/Use Manual

5

English

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Do not leave too much air inside the bag. Press the bag to allow extra air to 

escape from the bag before vacuuming it. Too much air inside the bag increases 

the vacuum pump loading and may cause the motor insufficient power to draw 

away all the air inside the bag!

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Note: To avoid possible illness, do not reuse bag after storing raw meats, fish or 

greasy foods.

Food  Storage and Safety Information

NESCO

®

 Vacuum Sealers will change the way you purchase and store foods. As you 

become accustomed to vacuum packing, it will become an indispensable part of your 

food preparation. When preparing and vacuum packing foods using your Vacuum 

Sealer, there are certain procedures that must be followed to ensure food quality and 

safety. Review this section carefully for your protection.

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Food spoilage is caused by chemical reactions in the food to air, temperature, 

moisture, enzyme action, growth of micro-organisms, or contamination from 

insects.

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Oxygen in the air causes spoilage primarily through the process of oxidation, 

which causes food to lose nutritive value, texture, flavor and overall quality. Air 

contributes to the growth of most micro-organisms, and carries moisture into and 

out of foods unless they are protected with moisture-proof packaging. Freezer 

burn results from frozen foods being exposed to air.

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Vacuum packaging with the Vacuum Sealer removes up to 90% of the air from 

the package. In scientific terms, the vacuum level is measured up to 24” Hg 

(inches of Mercury). Air contains approximately 21% oxygen, which leaves a 2% 

to 3% residual oxygen level in vacuum packaged foods. Most mold, moisture and 

micro-organisms are inhibited from growth when the oxygen level is at or below 5%.

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Although vacuum packaging extends the life of many fresh foods by reducing 

oxidation, most fresh foods still contain enough moisture to support the growth 

of micro-organisms which can grow with or without  air. To prevent spoilage, 

foods need to be stored at low  temperatures.

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Temperatures in the refrigerator greater than 40°F (4°C) (especially for extended 

periods of time) may support the growth of harmful micro-organisms. Monitor  

the temperature  and maintain a temperature  at 40°F (4°C) or below.

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Suitable temperature for the freezer is 0°F (-17°C). Freezing retards the growth 

of microorganisms, BUT DOES NOT KILL THEM.

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Dried foods are also affected by storage temperature when vacuum packaged. 

Their shelf life is extended 3-4 times for every 18° F (10°C) drop in temperature.

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Micro-organisms can be divided into three categories: mold, yeast, and bacteria. 

Although micro-organisms are present everywhere, they can only cause problems 

under certain conditions.

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Mold does not grow in a low oxygen environment or in the absence of moisture. 

Yeast requires moisture, sugar and a moderate temperature  to grow, but can 

grow with or without  air. Refrigeration slows the growth of yeast and freezing 

stops it completely. Bacteria can grow with or without air.

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Clostridium botulinum is an extremely dangerous type of bacteria, which can grow 

under the right conditions without air. Botulinum organisms grow in the temperature  

range of 40° to 115°F (4° to 46°C). Conditions for growth are foods lacking acid, low 

oxygen environment and temperatures greater than 40°F (4°C) for extended time.