Guidelines; Vacuum Sealing And Food Safety - FoodSaver V4400 Serie Manual Del Propietário

Guidelines

Vacuum Sealing and Food Safety

The vacuum sealing 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 sealing 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 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, 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 40°F (4°C) or below. Freezing at 0°F (-17°C) does not kill
microorganisms, but stops them from growing. For long-term storage, always freeze perishable foods that
have been vacuum sealed, and keep refrigerated after thawing.
It is important to note that vacuum sealing 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 vacuum sealed.
IMPORTANT:
Vacuum sealing is NOT a substitute for refrigeration or freezing.
Any perishable foods that require refrigeration must still be refrigerated or frozen after vacuum sealing.
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