Vacuum Packaging and Food Safety
The vacuum packaging 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 packaging 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 4°C (40°F) or
below. Freezing at -17°C (0°F) does not kill microorganisms, but stops them from
growing. For long-term storage, always freeze perishable foods that have been vacuum
packaged, and keep refrigerated after thawing.
It is important to note that vacuum packaging 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
