Storage Life Of Vacuum Sealed Food
Download your FREE storage life chart. Storage life of vacuum sealed food is always a great debate. The deterioration of food is caused by chemical reactions that occur in food which is exposed to air, temperature, moisture, the action of enzymes, the growth of microorganisms or contamination by insects.
Oxygen and storage life
Food vacuum packing reduces the pressure of the air inside the package or canister by extracting the oxygen and eliminating volatile material. The oxygen in air causes your food to breakdown, simply through oxidation, causing the loss of nutrients, flavor and the food’s qualities. Air also promotes the growth of most microorganisms and causes the frost burns which can occur on frozen food.
Extend the storage life of your food
Vacuum packing extends the shelf life of many fresh foods by reducing oxidation and preventing the proliferation of microbes (bacteria and mold).
Storage life guide chart for vacuum sealed food
Some important notes to consider
- PLEASE NOTE: THESE ARE CONSERVATIVE KEEPING TIMES AND WILL VARY DEPENDING ON THE INITIAL STATE (Freshness) AND THE WAY THE FOOD WAS PREPARED.
- FRESH Red Meat can be aged in the refrigerator for up to 10-12 weeks.
- If vacuum sealed fruit and vegetables are stored in the refrigerator, they will gas off and give the appearance that the vacuum has let go. If storing vegetables for a length of time it is better to blanch and freeze them.
- Broccoli, brussels sprouts, any of the onion family, and mushrooms should only be vacuum sealed if frozen. They give off high levels of gas and can cause botulism