QUESTIONS AND ANSWERS ABOUT VACUUM PACKAGING
Q: What is Vacuum Packaging?
A: The process of removing air around a food product and then sealing that product in an impermeable package.
Q: Why Vacuum Package?
A: To extend shelf life of any fresh perishable product by 3 to 5 times is normal refrigerated life.
Q: How is shelf life extended under Vacuum?
A: Removing the air that surrounds food inhibits growth of bacteria, mold and yeast, because these and other spoilage micro-organisms 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.
Q: Do Vacuum Packaged products still need to be refrigerated?
A: Yes. Some organisms are resistant to high carbon dioxide levels. Their growth is slowed at lower temperatures.
Q: Who should Vacuum Package?
A: Anyone, who buys, sells, transports or stores perishable food products.
Q: What are some special advantages of Vacuum Packaging? A: Only a sampling of the advantages include:
- Vacuum Packaging allows for money saving quantity buying. Products such as cheese, continental small goods, fish, bacon, coffee and nuts, processed meats and many other food items may be bought in bulk at a lower price and then pre-packaged 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 reduces trim losses by eliminating oxidation and freezer burn.
- Vacuum packaging can enhance product quality. Vacuum packaged meat held at 32° to 35°F does not hinder “aging” or tenderising.
- Vacuum packaging allows more efficient use of time. Food can be prepared in advance without loss of freshness, so slack times are more productive and busy times are more manageable.
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.
Some typical shelf lives of vacuum packaged refrigerated products, as compared to normal refrigeration, are:
| |
Normal Refrigerated |
Estimated Refrigerated Life
Under Controlled Atmosphere |
| Item |
Life |
32° to 35°F (Vacuum Packing) |
Fresh Beef & Veal |
1-2 weeks |
6 weeks |
| Fresh Pork |
1-2 weeks |
2 weeks |
| Smoked Fish |
1-2 weeks |
6-12 weeks |
| Fresh Fish |
1-2 days |
1 week |
| Fresh Produce |
2-4 days |
1-2 weeks |
| Fresh Poultry |
1-2 days |
1 week |
| Smoked Meats |
2-4 weeks |
6-12 weeks |
| Pizza |
1-2 days |
1 week |
| Cheese |
1-1,5 weeks |
6-12 weeks |
| Sliced Deli Meats |
1-2 days |
6-12 weeks |
(Typical Shrink Loss 0,5 to 1,5 without vacuum packaging)
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