Valley Sportsman 1A-DS116 Manuel D'instructions page 2

Vacuum Packaging and Food Safety
Vacuum packaging extends the life of foods by removing most of the
air from sealed containers and prevents fresh air escaping into the
sealed containers, thereby reducing oxidation. Vacuum packaging
helps preserve flavor and overall quality. It also helps inhibit the
growth of aerobic microorganisms, which can lead to the problems
noted below under certain conditions:
Mold – Mold cannot grow in a low oxygen environment; therefore
vacuum packaging can virtually eliminate it.
Yeast – Results in fermentation, which can be identified by smell and
taste. Yeast needs water, sugar and a moderate temperature to grow.
It can 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, clostridium botulinum
(the organism that causes Botulism) can grow without air and
cannot be detected by smell or taste. Although it is extremely rare, it
can be very dangerous.
As with any other storage container, it is important to inspect food
for spoilage prior to consuming.
To preserve foods safely, it is important to maintain low
temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 4ºC or below. Freezing at
-17ºC does not kill microorganisms, but stops them from growing.
For long-term storage, always freeze perishable foods that have
been vacuum packaged.
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