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 |
| |
| |
| mostly vegetables; |
■ | 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 | |
| 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 |
■ | 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
■ After opening canned food or commercially vacuum packed food, they can be
■ 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.