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90% of the air from the package. In scientific terms, the
vacuum level is measured up to 24” Hg (inches of Mercury).
Air contains approximately 21% oxygen, which leaves a 2% to
3% residual oxygen level in Deni Vacuum Sealer vacuum
packaged foods. Most mold, moisture and micro-organisms
are inhibited from growth when the oxygen level is at or
below 5%.
■ Although vacuum packaging extends the life of many fresh
foods by reducing oxidation, most fresh foods still contain
enough moisture to support the growth of micro-organisms
which can grow with or without air. To prevent spoilage,
foods need to be stored at low temperatures.
■ Temperatures in the refrigerator greater than 40°F (4°C)
(especially for extended periods of time) may support the
growth of harmful micro-organisms. Monitor the
temperature and maintain a temperature at 40°F (4°C) or
below.
■ Suitable temperature for the freezer is 0°F (-17°C). Freezing
retards the growth of microorganisms, BUT DOES NOT
KILL THEM.
■ Dried foods are also affected by storage temperature when
vacuum packaged. Their shelf life is extended 3-4 times for
every 18° F (10°C) drop in temperature.
■ Micro-organisms can be divided into three categories: mold,
yeast, and bacteria. Although micro-organisms are present
everywhere, they can only cause problems under certain
conditions.
■ Mold does not grow in a low oxygen environment or in the
absence of moisture. Yeast requires moisture, sugar and a
moderate temperature to grow, but can grow with or
without air. Refrigeration slows the growth of yeast and
Food Storage and Safety Information
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The Vacuum Gauge is a device technically working on a differential
basis since it measures the difference between external pressure
(room) and the internal vacuum level. This means that, in the presence
of the same internal vacuum level, the vacuum gauge change from
yellow to green will depend on the external pressure. Thus, when using
the Vacuum Sealer above sea level, the vacuum gauge might not turn
totally green when reaching the maximum vacuum level due to the
altitude; however, this does not mean that the obtained vacuum value
is lower than the vacuum achieved at sea level.
Deni Vacuum Sealer will change the way you purchase and store
foods. As you become accustomed to vacuum packing, it will
become an indispensable part of your food preparation. When
preparing and vacuum packing foods using your Vacuum Sealer,
there are certain procedures that must be followed to ensure food
quality and safety. Review this section carefully for your
protection.
■ Food spoilage is caused by chemical reactions in the food to
air, temperature, moisture, enzyme action, growth of
micro-organisms, or contamination from insects.
■ Oxygen in the air causes spoilage primarily through the
process of oxidation, which causes food to lose nutritive
value, texture, flavor and overall quality. Air contributes to the
growth of most micro-organisms, and carries moisture into
and out of foods unless they are protected with
moisture-proof packaging. Freezer burn results from frozen
foods being exposed to air.
■ Vacuum packaging with the Vacuum Sealer removes up to