Everything you Need to Know about Vacuum Packaging

Vacuum packaging is the process of removing air around a food product and then sealing that product in an impermeable package. Vacuum packaging extends the shelf life of any fresh perishable product by three to five times its normal refrigerated life. Removing the air that surrounds food inhibits growth of bacteria, mould and yeast, because these and other spoilage microorganisms need oxygen to grow. Once moist air is removed and the pouch is sealed, oxygen levels continue to drop where carbon dioxide levels increase. The low oxygen, high carbon dioxide environment significantly reduces the growth of normal spoilage organisms, allowing longer shelf life. However, some organisms are resistant to high carbon dioxide levels. Their growth is slowed at lower temperatures, therefore some vacuum packaged products still need to be refrigerated. 

The advantages of vacuum packaging 

Vacuum packaging allows for money saving quantity buying. Products such as cheese, fish, bacon, coffee and nuts, processed meats and many other food items may be bought in bulk at a lower price and then repackaged by either a central warehouse or in each supermarket or restaurant outlet. 

Vacuum packaging reduces product shrinkage. There is no moisture loss or evaporation in a sealed vacuum bag. Therefore, the weight you package will be the weight you sell. 

Vacuum packaging can enhance product quality. 

Meals can be prepared in advance, vacuum sealed and frozen to be eaten at a later date without loss of freshness. This allows for more efficient use of time. 

Typical shelf lives of vacuum packaged products

All vacuum packaged foods must be top quality, fresh and prepared in a sanitary method in order to reach optimum shelf life. In addition, shelf life can be affected by acidity, pH level, temperature and ingredients. Vacuum packaging is not a substitute for canning. Perishable food must be refrigerated.