Caso GERMANY VC100 Instrucciones De Funcionamiento Originales página 42

caso Vakuumierer VC100
• The vacuum seal packing removes up to 90% of the air from
the package. Its approximately 21% oxygen in the air, so
90% air removal leaves a 2% to 3% residual oxygen level in
vacuum-sealed foods. When the oxygen level is at or below
5%, as you know, most microorganisms are inhibited from
growth.
• In general, there are three categories of microorganisms:
mold, yeast and bacteria, they are present everywhere, but
only under certain conditions they can cause problems.
• In a low oxygen environment or in the absence of moisture,
mold can't grow; in moisture, sugar and a moderate
temperature circumstance, yeast can grow with or without
air. Refrigeration will slow the growth of yeast and freezing
stops it completely.
• Bacteria can grow with or without air.
• One of the extremely dangerous type of bacteria is
clostridium botulinum and they can grow under the right
conditions without air: in the temperature range of 40F –
115F (4°C – 46°C). Conditions for growth are foods lacking
acid, low oxygen environment and temperatures greater than
40F (4°C) for extended time.
• Frozen, dried, high in acid, salt or sugar foods can resistant
to botulinum. Non-acid foods which include meat, seafood,
lye-cured olives, poultry, fish, eggs and mushrooms; low-acid
foods which are mostly vegetables; medium-acid foods
include overripe tomatoes, onions, chili peppers, figs and
cucumbers are easy be infected by botulinum.
• Foods most susceptible to botulinum should be refrigerated
for short term and frozen for long-term storage, and consume
them immediately after heating.
• Some dried foods, such as flour and cereals may contain
insect larvae, if do not vacuum- sealed, larvae may hatch
during storage and contaminate the foods. To prevent
weevils and other insects from hatching, store these foods in
vacuum seal package.
• Avoid spoilage; foods should be stored at low temperatures;
few species of microorganisms could grow without air but not
at low temperature.
• If temperatures in the refrigerator greater than 40°F (4°C)
(especially for extended periods of time), it will support the
growth of harmful microorganisms, so you should keep the
temperature at 40°F (4°C) or below.
Safety
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