Vacuum Packaging Guidelines - Weston PRO-2500 CHAMBER Mode D'emploi

VACUUM PACKAGING GUIDELINES

Powdery Items: When vacuum sealing powdery items, like flour, it is best to keep
them in their original packaging before putting them into the vacuum bags.
Sharp or Pointed Items: When vacuum sealing sharp or pointy items, it is best
to cushion the edges so they do not puncture the bag during the vacuum process.
YEAST & BACTERIA
For best results in extending the life of foods, it is important to vacuum package
foods that are fresh. Once food has begun to deteriorate, vacuum packaging may
only slow the deterioration process. Vacuum sealing cannot completely prevent
the growth of mold. Other disease causing microorganisms can still grow in low
oxygen environments and may require further measures to be eliminated.
Yeast: The development of yeast can be slowed by refrigeration and completely
stopped by freezing food at 0
food an identifiable smell.
Bacteria: Freezing cannot eliminate bacteria, but their growth can be stopped.
The growth of bacteria can be easily identified by an offensive odor and sometimes
a slimy texture. Some bacteria, like the one that causes botulism, can grow in low
oxygen environments and cannot be detected by smell, taste or color. Botulism is
very rare, but dangerous. Be sure that all foods are stored and cooked properly
before eating.
COOKING & HEATING
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Before microwaving vacuum-packed foods, puncture or open the bag to allow
hot airto escape while heating.
.
Vacuum-packed foods can be thawed or cooked in boiling water.
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Vacuum-packed perishable foods like meats, vegetables and cheeses must
be refrigerated (at or below 34
low-acid foods.
This is important because although vacuum packaging removes most air from
the bag, bacteria like Clostridium Botulinum, which produces a toxin that causes
the illness botulism, is anaerobic and grows in the absence of oxygen. Refrigeration
and freezing slow the growth of bacteria. It is also important to maintain a clean
working area to reduce the likelihood of packaging harmful bacteria with the food.
14
F (-18 C). Yeast causes fermentation, which will give
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F (1.1 C)) or frozen, especially acid-free or
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