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Storage Guide, Hints and Tips
Vacuum Packaging and Food Safety
The vacuum packaging process extends the life of foods by removing
most of the air from the sealed container, thereby reducing oxidation,
which affects nutritional value, flavour and overall quality. Removing
air can also inhibit growth of microorganisms, which can cause
problems under certain conditions:
To preserve foods safely, it is critical that you maintain low
temperatures. You can significantly reduce the growth of
microorganisms at temperatures of 4°C or below. Freezing at -17°C
Foods
Beef, Pork, Lamb, Poultry
Minced Meat
Fish
Hard Cheeses (Cheddar, Parmesan, Edam, Gouda, etc.)
Asparagus, Broccoli, Carrot, Cauliflower, Cabbage, Brussels Sprouts, Green Beans, Peas, Corn, etc.
Lettuce, Spinach, etc.
Apricots, Plums, Peaches, Nectarines, etc
Soft Berries (Raspberries, Blackberries, Strawberries, etc)
Hard Berries (Blueberries, Cranberries, etc.)
Bread, Bagels, Pastries
Nuts and Seeds
Coffee Beans
Ground Coffee
Powdered Goods (Sugar, Flour, etc.)
Sauces, Soups, Stews, etc.
Dried Goods (Beans, Pasta, Rice, Grains, etc.)
Potato Crisps, Biscuits, Crackers, etc.
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does not kill microorganisms, but stops them from growing. For long-
term storage, always freeze perishable foods that have been vacuum
packaged, and keep refrigerated after thawing.
It is important to note that vacuum packaging 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 flavour, appearance or texture
because it depends on age and condition of the food on the day it
was vacuum packaged.
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Storage Life
2-3 years
1 year
2 years
4-8 months
2-3 years
2 weeks
1-3 years
1 week
2 weeks
1-3 years
2 years
1 year
5-6 months
1-2 years
1-2 years
1-2 years
3-6 weeks
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