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Compact Vacuum Sealer
freezing stops it completely. Bacteria can grow with or
without air.
■ Clostridium botulinum is an extremely dangerous type of
bacteria, which can grow under the right conditions without
air. Botulinum organisms grow in the temperature range of
40° to 115°F (4° to 46°C). Conditions for growth are foods
lacking acid, low oxygen environment and temperatures
greater than 40°F (4°C) for extended time.
■ Foods that are resistant to botulinum are frozen, dried, high
in acid, salt or sugar. Foods susceptible to botulinum are
non-acid foods which include meats, poultry, fish, seafood,
lye-cured olives, eggs and mushrooms; low-acid foods are
mostly vegetables; medium-acid foods include overripe
tomatoes, onions, chili peppers, figs and cucumbers.
■ The foods most susceptible to botulinum should be
refrigerated for short term and frozen for long term
storage. Consume immediately after heating.
■ Warning: Do not heat low-acid vacuum packed foods in the
vacuum sealer bags unless you are going to eat them
immediately. Foods that are vacuum packed, heated, then
left out at room temperature while still sealed in the vacuum
are subject to micro-organisms which may be harmful if
consumed.
■ Enzymes occur in foods and cause increasing changes in
color, texture and flavor as foods mature. To stop enzyme
action, vegetables must be blanched by heat, either in the
microwave or with steam. Note: Heat all the way through
briefly so vegetables are still crisp. Foods that are high in
acid (such as most fruits), do not need to be blanched.
■ Insect larvae are frequently present on many dried foods.
Without vacuum packaging or freezing, they may hatch
during storage and contaminate the foods. Some products
such as flour and cereals may also contain larvae. Vacuum
sealer packaging prevents weevils and other insects from
hatching because they cannot live without air.
GGEENNEERRAALL RRUULLEESS FFOORR FFOOOODD SSAAFFEETTYY
Food safety rules are based on scientific study as well as
common sense. The following rules and important
information will guide you to improved food safety and
optimal food storage.
■ Once you have heated, defrosted or un-refrigerated
perishable foods, consume them.
■ After opening canned food or commercially vacuum packed
food, they can be re-vacuum packed. Follow the
instructions to refrigerate after opening and store
re-vacuumed packages properly.
■ Don’t defrost foods in hot water or via other heat sources.
It doesn’t matter whether they are vacuum packed or not.
■ Don’t consume foods if they are perishable and have been
left out at room temperature for more than a few hours.
This is especially important if they have been prepared with
a thick sauce, in a vacuum package, or in a low oxygen
environment.
■ Spread vacuum packages evenly throughout the
refrigerator or freezer to cool down food temperature
quickly.