Deni 1940 manual Food Storage and Safety Information

Vacuum packaging with the Magic Vac™ removes up to 90% of the air from the package. In scientific terms, the vacuum level is measured up to 24” Hg (inches of Mercury). Air contains approximately 21% oxygen, which leaves a 2% to

3% residual oxygen level in Magic Vac™ vacuum packaged foods. Most mold, moisture and microorganisms are inhibited from growth when the oxygen level is at or below 5%.

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Food Storage and Safety Information

Deni Magic Vac™ will change the way you purchase and store foods. As you become accustomed to vacuum packing, it will become an indispensable part of your food preparation. When preparing and vacuum packing foods using your Magic Vac™, there are certain procedures that must be followed to ensure food quality and safety. Review this section carefully for your protection.

■Food spoilage is caused by chemical reactions in the food to air, temperature, moisture, enzyme action, growth of microorganisms, or contamination from insects.

■Oxygen in the air causes spoilage primarily through the process of oxidation, which causes food to lose nutritive value, texture, flavor and overall quality. Air contributes to the growth of most microorganisms, and carries moisture into and out of foods unless they are protected with moisture-proof packaging. Freezer burn results from frozen foods being

■exposed to air.

■Although vacuum packaging extends the life of many fresh foods by reducing oxidation, most fresh foods still contain enough moisture to support the growth of microorganisms which can grow with or without air. To prevent spoilage, foods need to be stored at low temperatures.

■Temperatures in the refrigerator greater than 40°F (4°C) (especially for extended periods of time) may support the growth of harmful microorganisms. Monitor the temperature and maintain a temperature at 40°F (4°C) or below.

■Suitable temperature for the freezer is 0°F (-17°C). Freezing retards the growth of microorganisms, BUT DOES NOT KILL THEM.

■Dried foods are also affected by storage temperature when vacuum packaged. Their shelf life is extended 3-4 times for every 18° F (10°C) drop in temperature.

■Microorganisms can be divided into three categories: mold, yeast, and bacteria. Although microorganisms are present everywhere, they can only cause problems under certain conditions.

■Mold does not grow in a low oxygen environment or in the absence of moisture. Yeast requires moisture, sugar and a moderate temperature to grow, but can grow with or without air. Refrigeration slows the growth of yeast and freezing stops it completely. Bacteria can grow with or without air.

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