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Vacuum Sealing Could Be Hazardous to Your Health
Posted By Tess Pennington
On February 12, 2013 @ 7:08 pm
Category: Dry Goods Storage,Food Storage
Vacuum sealing food has taken this country by storm. The ability to divide and seal food in a low oxygen environment in order to prolong its freshness and storage time is a prepper’s dream.
Vacuum sealing, or ROP (Reduced Oxygen Packaging) slows down the process of spoilage by reducing atmospheric oxygen, and creates an anaerobic environment that limits the growth of aerobic bacteria or fungi, and prevents the evaporation of volatile components. Vacuum sealing is often used in combination with other packaging and food processing techniques.
As effective as this food storage source seems, it could put your health at risk. There are certain types of bacteria that prefer low oxygen environments and will grow on foods that have been vacuum sealed. Knowing the dangers these bacteria possess can help you avoid them and keep your food storage safe.
Even in an oxygen-depleted environment, Anaerobic organisms can proliferate, potentially causing food safety problems. Botulism and Listeria monocytogenes are examples of pathogenic bacteria that cause food borne illnesses from growing and thriving in an anaerobic environment. Moreover, these bacteria have the capacity of growing at a faster rate in vacuum sealed foods due to the oxygen-free environment as well as the fact that these bacteria are not in competition with other spoilage bacteria. These bacteria often do not produce noticeable changes in the foods; therefore, relying on sight, smell and taste would not be helpful. However, only a tiny amount of these spores (a few nanograms) need to be present in order for them to be deadly.
According to the FDA, the following are dangers associated with vacuum sealing food sources:
If you have taken proper steps in preparing your food in a clean and uncontaminated environment, then this should not be a problem. However, if there is any question about the safety, then err on the side of caution and do not vacuum pack the food, as you would be creating a perfect breeding ground for bacteria.
Follow these guidelines to properly vacuum seal food:
Shelf life of vacuum packaged foods
|Food||Stored In||Normal Shelf Life||Vacuum Shelf Life|
|Large cuts of meat: beef, poultry, lamb and pork||Freezer||6 months||2-3 years|
|Ground meat: beef, poultry, lamb and pork||Freezer||4 months||1 year|
|Fish||Freezer||6 months||2 years|
|Coffee beans||Room temperature||4 weeks||16 months|
|Coffee beans||Freezer||6-9 months||2-3 years|
|Berries: strawberries, raspberries, blackberries||Refrigerator||1-3 days||1 week|
|Berries: cranberries, huckleberries, blueberries||Refrigerator||3-6 days||2 weeks|
|Cheese - hard, semi-soft and pasteurized cheeses.*Soft cheeses such as Brie, Camembert, Ricotta, Cottage and Teleme MAY NOT be vacuum packaged||Refrigerator||1-2 weeks||4-8 months|
|Cookies, crackers||Room temperature (periodically opening)||1-2 weeks||3-6 weeks|
|Flour, sugar, rice||Room temperature||6 months||1-2 years|
|Lettuce||Refrigerator||3-6 days||2 weeks|
|Nuts||Room temperature||6 months||2 years|
|Oils with no preservatives, like safflower, canola, corn oil||Room temperature||5-6 months||1-1.5 years|
|Wine||Refrigerator||1-3 weeks||2-4 months|
Above table adapted by Tilia Inc. from Dr. G.K.York, Dept. of Food Science & Tech, U of California, Davis
Vaccum sealing food can be a productive way to maintain your food source as well as prolong its shelf life. Ensure that you take the proper steps in handling and storing your food to reduce the presence of bacteria in your food storage.
Tess Pennington is the author of The Prepper’s Blueprint , a comprehensive guide that uses real-life scenarios to help you prepare for any disaster. Because a crisis rarely stops with a triggering event the aftermath can spiral, having the capacity to cripple our normal ways of life. The well-rounded, multi-layered approach outlined in the Blueprint  helps you make sense of a wide array of preparedness concepts through easily digestible action items and supply lists.
Tess is also the author of the highly rated Prepper’s Cookbook , which helps you to create a plan for stocking, organizing and maintaining a proper emergency food supply and includes over 300 recipes for nutritious, delicious, life-saving meals.
Visit her web site at ReadyNutrition.com  for an extensive compilation of free information on preparedness, homesteading, and healthy living.
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URL to article: http://readynutrition.com/resources/vacuum-sealing-can-be-hazardous-to-your-health_12022013/
URLs in this post:
 What is Reduced Oxygen Packaging and What are the Food Safety Concerns & Controls?: http://www.fda.gov/Food/FoodSafety/RetailFoodProtection/IndustryandRegulatoryAssistanceandTrainingResources/ucm095507.htm
 Should I Vacuum Package Food at Home?: http://nchfp.uga.edu/publications/uga/vacuum_packaging.html
 Image: http://amzn.to/TwaloQ
 Prepper’s Cookbook: http://www.amazon.com/The-Preppers-Cookbook-Nutritious-Life-Saving/dp/1612431291
 ReadyNutrition.com: http://readynutrition.com/
 Ready Nutrition: http://readynutrition.com
 Originally published February 12th, 2013: http://readynutrition.com/resources/vacuum-sealing-can-be-hazardous-to-your-health_12022013/
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