General Rules for Food Safety

MAGIC VAC™ Select

Commercial Quality Vacuum Sealer

■Clostridium botulinum is an extremely dangerous type of bacteria, which can grow under the right conditions without air. Botulinum organisms grow in the temperature range of 40° to 115°F (4° to 46°C). Conditions for growth are foods lacking acid, low oxygen environment and temperatures greater than 40°F (4°C) for extended time.

■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 and frozen for long term storage. Consume immediately after heating.

■Warning: Do not heat low-acid vacuum packed foods in the DENI MAGIC VAC™ bags 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 microorganisms which may be harmful if consumed.

■Enzymes occur in foods and cause increasing changes in color, texture and flavor 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

11(such as most fruits), do not need to be blanched.

■Insect larvae are frequently present on many dried foods. Without vacuum packaging or freezing, they may hatch dur- ing storage and contaminate the foods. Some products such as flour and cereals may also contain larvae. DENI MAGIC VAC™ vacuum 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 com- mon sense. The following rules and important information will guide you to improved food safety and optimal food storage.

■ Once you have heated, defrosted or un-refrigerated perishable foods, consume them.

■ After opening canned food or commercially vacuum packed food, they can be re-vacuum packed. Follow the instructions to refrigerate after opening and store re-vacuumed packages properly.

■ Don’t defrost foods in hot water or via other heat sources. It doesn’t matter whether they are vacuum packed or not.

■ Don’t 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.

■ Spread vacuum packages evenly throughout the refrigerator or freezer to cool down food temperature quickly.