Storage LifeFood Safety & Storage Life Chart
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, flavour and all the food’s qualities. Air also promotes the growth of most micro-organisms and causes the frost burns which can occur on frozen food.
Vacuum packing extends the shelf life of many fresh foods by reducing oxidation and preventing the proliferation of microbes (bacteria and mould).