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Auto1TouchManual
7/13/08
9:10 PM
About Food Safety and
Vacuum Packing
The deterioration of food is caused by chemical reactions that occur in
food when exposed to the air, temperature, moisture, the action of
enzymes, the growth of micro-organisms or contamination by insects.
Vacuum packing reduces the absolute pressure of the air inside the
package or container by removing the oxygen and eliminating volatile
compounds. The oxygen in the air causes food to deteriorate, firstly
through a process of oxidation, causing the loss of nutritional values and
flavor. Air also promotes the growth of most micro-organisms and
causes frost burns on frozen food.
Vacuum packing extends the shelf life of many fresh foods by
reducing oxidation and preventing the growth of bacteria and mold.
However, many fresh foods contain sufficient moisture to encourage
the growth of micro-organisms that can grow with or without air. To
prevent the deterioration of such foods, they must be preserved at
low temperatures.
Micro-organisms like mold, yeast and bacteria are present everywhere,
but they can cause problems only in certain conditions.
For example, mold will not grow in environments with a low oxygen
content, or in the absence of moisture or humidity. Yeast requires
moisture, sugar and a moderate temperature, but it can grow in the
presence or absence of air. Refrigeration slows the growth of yeast,
and freezing blocks it completely. Bacteria can multiply with or without
air, depending on the type.
Clostridium Botulinum is a very dangerous type of bacteria that
can develop in acid-free environments, without oxygen, and in temperatures
in excess of 40°F for long periods of time.
Foods vulnerable to Clostridium Botulinum are those with low acidity
(like red meat, poultry, fish, seafood, olives in brine, eggs, mushrooms
and vegetables) and medium acidity foods (like virtually all vegetables
and many fruits). To prevent contamination, observe the basic rules of
hygiene. To prevent its harmful growth in preserved foods, refrigerate for
short periods and/or freeze for long-life preservation. However, such
foods must be eaten immediately after heating.
Important: You must consume immediately any food which has
been heated while still sealed in Automatic One-Touch Food Packaging
System bags. Leaving the food to cool slowly at room temperature in
the sealed vacuum bag may cause harmful bacteria to grow in just a
few hours.
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Tips for Preserving Food
in Packaging System Bags
Vacuum packing for the freezer
First of all, use the freshest possible food. The Automatic One-Touch
Food Packaging System system will allow you to retain all the original
freshness of the food. Some foods have a soft consistency which could
be damaged by vacuum packing the product when fresh. To prepare
delicate foods like meat, fish, berries, bread, etc., it is advisable to pre-
freeze them first. In the first twenty-four hours there is no risk of freezer
burns, so you can vacuum pack the products frozen the previous day in
Automatic One-Touch Food Packaging System bags.
When vacuum packing soups, stews or other liquid food, pre-freeze
it in a pan or freezer-safe container. When the food becomes solid,
vacuum pack it, add a label and replace in your freezer.
To vacuum pack vegetables, peel them and then blanch them briefly in
boiling water or a microwave oven until they are warm but still firm. Then
vacuum pack them in convenient portions.
If the food is not pre-frozen, leave an extra 2 inches in the length of
the bag to allow for expansion during freezing. With regard to meat and
fish, place the food on a paper towel and vacuum pack it with the towel
in the bag. This will absorb any moisture in the food. To preserve food
like focaccia, crêpes and small hamburgers, stack them on top of each
other, placing wax paper between each piece. This will make it easier to
remove some of the food, repackage the rest and replace it immediately
in the freezer.
Vacuum packing for the Fridge
For busy households, food can be prepared in advance, then vacuum
packed and kept in the fridge for use at different times, ready to be
heated when necessary.
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