Deni 1921, 1920 manual General Rules for Food Safety

■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.

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■Insect larvae are frequently present on many dried foods. Without vacuum packaging or freezing, they may hatch 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.	10