Deni 1920, 1921 manual Food Storage and Safety Information

Supreme Vacuum Sealer

Food Storage and Safety Information

Deni Vacuum Sealer will change the way you purchase and		■ Although vacuum packaging extends the life of many fresh
		foods by reducing oxidation, most fresh foods still contain
store foods. As you become accustomed to vacuum packing,
		enough moisture to support the growth of micro-organisms
it will become an indispensable part of your food preparation.
		which can grow with or without air. To prevent spoilage,
When preparing and vacuum packing foods using your
		foods need to be stored at low temperatures.
Vacuum Sealer, there are certain procedures that must be
		■ Temperatures in the refrigerator greater than 40°F (4°C)
followed to ensure food quality and safety. Review this
		(especially for extended periods of time) may support the
section carefully for your protection.
■	Food spoilage is caused by chemical reactions in the	growth of harmful micro-organisms. Monitor the
	food to air, temperature, moisture, enzyme action,	temperature and maintain a temperature at 40°F (4°C) or
		below.
	growth of micro-organisms, or contamination from
		■ Suitable temperature for the freezer is 0°F (-17°C). Freezing
	insects.
■ Oxygen in the air causes spoilage primarily through the		retards the growth of microorganisms, BUT DOES NOT
		KILL THEM.
	process of oxidation, which causes food to lose nutritive
		■ Dried foods are also affected by storage temperature when
	value, texture, flavor and overall quality. Air contributes
		vacuum packaged. Their shelf life is extended 3-4 times for
	to the growth of most micro-organisms, and carries
		every 18° F (10°C) drop in temperature.
	moisture into and out of foods unless they are protected
		■ Micro-organisms can be divided into three categories:
	with moisture-proof packaging. Freezer burn results from
■	frozen foods being exposed to air.	mold, yeast, and bacteria. Although micro-organisms are
	Vacuum packaging with the Vacuum Sealer removes up	present everywhere, they can only cause problems under
	to 90% of the air from the package. In scientific terms,	certain conditions.
		■ Mold does not grow in a low oxygen environment or in the
	the vacuum level is measured up to 24” Hg (inches of
	Mercury). Air contains approximately 21% oxygen, which	absence of moisture. Yeast requires moisture, sugar and a
	leaves a 2% to 3% residual oxygen level in Deni Vacuum	moderate temperature to grow, but can grow with or
	Sealer vacuum packaged foods. Most mold, moisture and	without air. Refrigeration slows the growth of yeast and
	micro-organisms are inhibited from growth when the	freezing stops it completely. Bacteria can grow with or
9	oxygen level is at or below 5%.	without air.