Deni 1910 manual General Rules for Food Safety

Compact Vacuum Sealer

	freezing stops it completely. Bacteria can grow with or
■	without air.
	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
	vacuum sealer 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 micro-organisms 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 (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
7	during storage and contaminate the foods. Some products
	such as flour and cereals may also contain larvae. Vacuum

sealer packaging prevents weevils and other insects from hatching because they cannot live without air.

GENERAL RULES FOR FOOD SAFETY

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.

■ 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.