12
Food Preparation & Storage Guide
Guidelines for Vacuum Packaging Food
Vacuum packaging is not a substitute for
canning nor can it reverse deteriorating
quality; it can only slow down changes in
quality. It is impossible to predict how long
a specific food will have top-quality flavour,
appearance and texture, because it depends
on the age and condition of the food on
the day it was vacuum packaged. Foods
that are extremely fresh will last longer
than foods that are already deteriorating.
Vacuum packaging extends the life of foods
by removing nearly all the air in a sealed
container, thereby reducing oxidation
which affects nutritional value, flavour and
overall quality. However, most foods contain
enough water to support micro-organisms
which can grow with or without air. While
microorganisms are present everywhere, only
certain ones cause problems, and only under
certain conditions:
•
Mould:
Easy to identify because of its
characteristic fuzz. Moulds are virtually
eliminated by vacuum packaging because
they cannot grow in a low oxygen
environment.
•
Yeast:
Results in fermentation, which can
frequently be identified by smell or taste.
Yeast requires water, sugar and a moderate
temperature to grow, and can grow with or
without air. Refrigeration slows the growth
of yeast.
•
Bacteria:
Frequently results in
discoloration, soft or slimy texture, and/or
an unpleasant odor. 'Clostridium botulinum'
(the organism that causes Botulism) can
grow without air under the right conditions,
cannot be detected by smell or taste,
and although extremely rare, can be very
dangerous.
The combination of vacuum packaging and
refrigeration will extend food freshness and
reduce the growth of bacteria in perishable
foods.
Maintaining low temperatures is a critical
factor in preserving foods safely.
NOTE:
Vacuum packaging is NOT a substitute
for refrigeration or freezing. Any “perishable”
foods that require refrigeration prior to
vacuum packaging still must be refrigerated
after vacuum packaging.
NOTE:
Use fresh, perishable foods soon
after purchase. Even under proper storage
conditions, foods lose freshness and nutritive
value if they are stored too long.
