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11
Guidelines For Successful
Vacuum Sealing
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 causes 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.
