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Foods that are resistant to botulinum are frozen, dried, high in acid, salt or sugar.
Foods susceptible to botulinum are non-acid foods which include meats, poultry,
fish, seafood, lye-cured olives, eggs and mushrooms; low-acid foods are mostly
vegetables; medium-acid foods include overripe tomatoes, onions, chili peppers,
figs and cucumbers.
The foods most susceptible to botulinum should be refrigerated for short term
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and frozen for long term storage. Consume immediately after heating.
Warning: Do not heat low-acid vacuum packed foods in the vacuum sealer bags
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unless you are going to eat them immediately. Foods that are vacuum packed,
heated, then left out at room temperature while still sealed in the vacuum are
subject to micro-organisms which may be harmful if consumed.
Enzymes occur in foods and cause increasing changes in color, texture and flavor
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as foods mature. To stop enzyme action, vegetables must be blanched by heat,
either in the microwave or with steam. Note: Heat all the way through briefly so
vegetables are still crisp. Foods that are high in acid (such as most fruits), do not
need to be blanched.
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Insect larvae are frequently present on many dried foods. Without vacuum
packaging or freezing, they may hatch during storage and contaminate the foods.
Some products such as flour and cereals may also contain larvae. Vacuum sealed
packaging prevents weevils and other insects from hatching because they cannot
live without air.
Food safety rules are based on scientific study as well as common sense. The
following rules and important information will guide you to improved food safety and
optimal food storage.
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Once you have heated, defrosted or thawed perishable foods, consume them.
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After opening canned food or commercially vacuum packed food, they can be
vacuum packed again. Follow the instructions to refrigerate after opening and
store re-vacuumed packages properly.
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Do not defrost foods in hot water or via other heat sources. It doesn't matter
whether they are vacuum packed or not.
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Do consume foods if they are perishable and have been left out at room
temperature for more than a few hours. This is especially important if they have
been prepared with a thick sauce, in a vacuum package, or in a low oxygen
environment.
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Spread vacuum packages evenly throughout the refrigerator or freezer to cool
down food temperature quickly.
General Rules for Food Safety
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