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Food Preparation and 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, and freezing
stops it completely.
• Bacteria: Frequently results in
discolouration, soft or slimy texture,
and/or an unpleasant odour.
‘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.
Thawing and Heating Vacuum Packaged
Foods
Always thaw foods in either the refrigerator
or microwave – do not leave “perishable”
foods at room temperature to thaw.
To microwave in a FoodSaver
®
Bag,
cut a corner of the bag and place on a
microwave-safe dish.
The combination of vacuum packaging and
freezing will extend food freshness and
reduce the growth of bacteria in perishable
foods.
Maintaining low temperatures is a critical
factor in preserving foods safely. Growth of
micro-organisms is significantly reduced at
temperatures of 4°C or below. Freezing at
-17°C does not kill micro-organisms, but
it stops them from growing. For long term
storage, always freeze “perishable” foods
that have been vacuum packaged.
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
or frozen after vacuum packaging.
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