How Long Does Vacuum Sealed Food Last? Your Guide
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Preservation of food has been a vital process even in history when the only food preservations methods were drying, use of honey, salting, etc. Over the years, many and better techniques have come up, i.e., refrigeration, to promote an even longer shelf life. Even with all these preservation methods, there was still a need for another way to extend food freshness for a longer time so that both retailers and manufacturers prevent wastage.
Vacuum sealing was the solution they found, and ever since, it has been improving to include many other benefits in both preservation and cost.
Vacuum preservation has several benefits, including;
- The flavors in foods are preserved all through their shelf life.
- When handling the food, there is no contamination since the packaging is tightly sealed.
- Vacuum sealing prevents freeze burn.
- It saves you time as you can buy food once in bulk and store them for long periods.
- The natural moisture content of the preserved food is maintained.
- There is no discoloration of food.
In the following sections, we’ll delve deeper into the science behind vacuum sealing, provide a comprehensive vacuum sealed food shelf life chart, and offer best practices to ensure optimal results.
How Does Vacuum Packing Preserve Food?
Source: hamiltonbeach.com
Vacuum sealing involves the process of eliminating oxygen from a food container and sealing it tightly with no leakages. The process takes place in a vacuum chamber in a sealing machine to preserve food for a long time. Why is oxygen removed? Oxygen permits the growth of various microorganisms such as fungi, bacteria, and mold. These organisms are usually responsible for food spoilage as they accumulate and make the food taste bad.
Moreover, when ingested, they cause food poisoning that may become very serious, leading to complications. Removing oxygen packaging prevents all these from happening, as these microorganisms are aerobic and cannot survive without oxygen. Vacuum sealing is becoming very popular in the packaging industry, especially those dealing with food products.
- The flavors in foods are preserved all through their shelf life.
- When handling the food, there is no contamination since the packaging is tightly sealed.
- Vacuum sealing prevents freeze burn.
- It saves you time as you can buy food once in bulk and store them for long periods.
- The natural moisture content of the preserved food is maintained.
- There is no discoloration of food.
Comprehensive Vacuum Sealed Food Shelf Life Chart
Many people ask, does vacuum sealed food last longer? To answer that, and to detail exactly how long can vacuum sealed food last, we have put together charts that show the shelf life of different foods in the freezer, at room temperature and in the refrigerator, both with regular packaging and vacuum sealing.
How Long Does Vacuum Sealed Food Last in a Freezer?
Freezing is a popular way to keep food and vacuum sealing helps food stay fresh longer by preventing freezer burn and slowing down oxidation.
| Food Item | Normal Packaging Shelf Life | Vacuum Sealed Shelf Life |
|---|---|---|
| Raw Red Meat | 6 months | 2–3 years |
| Ground Meat | 4 months | 1 year |
| Poultry | 6 months | 2–3 years |
| Fish | 6 months | 2 years |
| Cooked Meats | 2–3 months | 2–3 years |
| Hard Cheeses | 6–12 months | 2–3 years |
| Vegetables (blanched) | 8–10 months | 2–3 years |
| Fruits | 6–12 months | 2–3 years |
| Bread | 6–12 months | 2–3 years |
| Coffee Beans | 6–9 months | 2–3 years |
| Dry Foods (pasta, rice) | 1 year | 2–3 years |
It should be noted that these numbers are general estimates. The actual time food can be kept depends on its freshness at sealing, how it is stored and the kind of vacuum sealer used.
How Long Does Vacuum Sealed Food Last at Room Temperature?
Vacuum sealing at room temperature can make certain foods last longer by keeping them away from air and moisture, utilizing new methods to preserve freshness. Nevertheless, items that spoil easily should not be stored at room temperature, even if they are vacuum sealed.
| Food Item | Normal Packaging Shelf Life | Vacuum Sealed Shelf Life |
|---|---|---|
| Bread | 2–3 days | 7–8 days |
| Pastries/Biscuits | 4–6 months | 12 months |
| Uncooked Rice | 4–6 months | 12 months |
| Coffee/Tea | 2–3 months | 12 months |
| Freeze-dried Products | 1–2 months | 12 months |
| Wine | 2–3 days | 20–25 days |
| Non-alcoholic Drinks | 7–10 days | 20–25 days |
Note: It is not safe to keep meats, dairy or cooked foods at room temperature, even if they are vacuum sealed, as bacteria can still grow.
How Long Does Vacuum Sealed Food Last in a Refrigerator?
Refrigeration slows down bacterial growth, and vacuum sealing further extends the shelf life by limiting oxygen exposure.
| Food Item | Normal Packaging Shelf Life | Vacuum Sealed Shelf Life |
|---|---|---|
| Raw Red Meat | 3–5 days | 30–40 days |
| Poultry | 2–3 days | 6–9 days |
| Whole Fish | 1–3 days | 4–5 days |
| Cured Ham | 3–5 days | 160–180 days |
| Sliced Pork | 4–7 days | 20–28 days |
| Hard Cheese | 15–20 days | 40–60 days |
| Soft Cheese | 5–7 days | 13–15 days |
| Fresh Vegetables | 5 days | 18–20 days |
| Fresh Herbs | 2–3 days | 7–14 days |
| Fresh Fruits | 3–7 days | 8–25 days |
| Desserts | 5 days | 10–18 days |
| Cooked Pasta | 2–3 days | 8–12 days |
| Cooked Soups | 2–3 days | 8–12 days |
| Cooked Risotto | 2–3 days | 8–12 days |
| Fried Meat | 2–3 days | 8–12 days |
It should be noted that these numbers are general estimates. The actual time food can be kept depends on its freshness at sealing, how it is stored and the kind of vacuum sealer used.
Vacuum sealing allows you to keep food fresh for a longer time, waste less and keep it tasting good. Proper handling and storage of food will help you enjoy the best results from vacuum sealing.
Factors Affecting Vacuum Sealed Food Shelf Life
Although vacuum sealing is a good way to preserve food, several important factors can change its effect on shelf life. They are the type of food, how it is stored, the quality of the seal and how fresh the product is when it is sealed.
1. Type of Food
The way foods react to vacuum packaging is not the same. Because rice and pasta have little moisture, they often last much longer on the shelf. Unlike other foods, raw meats, fish, and cruciferous vegetables should be handled with care—blanching vegetables is important to avoid gas buildup, especially when considering the purpose of vacuum packing and modified atmosphere packaging. Certain soft dairy products should not be vacuum sealed because anaerobic bacteria may grow in them.
2. Storage Conditions
Temperature is very important. Because freezing slows down bacteria and enzymes, it is the best way to store food for a long time. Refrigeration is best for items that need to be stored for a short time, while items that don’t need refrigeration should be kept at room temperature. If food is not stored properly, vacuum sealing will not help.
3. Seal Quality
Your vacuum seal must be effective. If there is any leakage, oxygen can get back in, which causes food to spoil and freeze. If you use good vacuum sealer machines and bags and seal them properly, you will have a strong seal.
4. Initial Freshness
Vacuum sealing helps keep food safe, but it doesn’t bring back its original quality. If food is sealed after it has started to spoil, it won’t last long no matter how you store it. Seal your food right after you buy it to get the most out of it.
How to Vacuum Seal Food Properly
For vacuum-sealed food to last and taste good, you should always handle it in the same proper way. Although vacuum sealing helps keep much food fresh, its success is influenced by how you prepare and store it for long periods of time.
Pre-freeze Moist Foods
Raw meats, seafood, and prepared soups contain a lot of water, so a quick pre-freeze helps the liquids solidify. It reduces the chance of moisture affecting the sealing and helps the seal stay strong. It also lowers the risk of bacteria growing because it creates a more secure and oxygen-free area.
Choose the Right Vacuum Bags
Always use vacuum bags that are made for your vacuum sealer. Because they are made of thicker material, these bags resist oxygen and moisture better. When you use regular plastic bags, the seal can break, and the food won’t last as long in the freezer.
Label Clearly and Accurately
Every vacuum-sealed package should include a label with the contents and the sealing date. This helps with inventory management and ensures older items are used first. It’s also helpful when referencing a vacuum sealed food shelf life chart to assess safety and freshness.
Leave Adequate Space for Sealing
Avoid overfilling. Ensuring there is a little extra space—about two centimeters—allows the sealer to seal the bag correctly. A proper seal is necessary to keep the vacuum pressure and stop air from getting in gradually.
Inspect Stored Food Regularly.
Look for air leaks, freezer burn, or damage to the packaging on vacuum-sealed products. If the seal is broken, resealing the item as soon as possible will help it stay fresh and safe to eat.
Foods That Should Not Be Vacuum Sealed
Vacuum sealing is a great way to keep many perishable foods fresh for longer, but not every food can be sealed in this way. Some foods may not be safe or may lose quality when stored in an environment with little or no oxygen, which can encourage the growth of bacteria to grow.
Soft Cheeses
Brie, Ricotta, and Camembert cheeses are likely to develop anaerobic bacteria if they are vacuum sealed. Since these bacteria grow best in low-oxygen areas, they can cause food to spoil and become unsafe. Storing soft cheeses in the refrigerator in their original wrapping or in breathable wraps is the best way.
Raw Mushrooms
After being harvested, fresh mushrooms keep releasing gases as part of their natural breathing. If you vacuum seal the food, the gas inside can make it rot faster and lose its texture. Paper bags in the refrigerator are a better way to store mushrooms.
Garlic and Onions
The gases given off by these alliums can cause problems when using a vacuum sealer. If kept in an area without oxygen, garlic may become dangerous for botulism, mainly when it is at room temperature. For these foods, vacuum sealing can be very dangerous.
Cruciferous Vegetables
Broccoli, cauliflower, cabbage, and Brussels sprouts still produce gases after they are harvested. Raw meat can cause the bags to expand or break as time goes on if you vacuum seal them. Blanching before vacuum sealing helps to stop the enzymes that cause gas to be released.
Hot or Warm Foods
When you pack warm foods, the steam that forms can weaken the seal and allow bacteria to grow. You should wait until your food has cooled down before sealing it to keep the food safe and your vacuum sealer working properly.
Safety Considerations and Food Handling Guidelines
Food safety can be maintained well by vacuum sealing which is a reliable way to preserve food. The National Center for Food Preservation points out that to keep food safe and of good quality, you should pay close attention to the preparation steps, how you prepare it, the tools you use, and where you store it.
Temperature Control
Vacuum sealing is not a substitute for cold storage. Raw meats, cooked dishes, and dairy products should still be stored at safe temperatures. The temperature in the refrigerator should be below 40°F (4°C,) and the freezer should be set to 0°F (-18°C) or lower. It is usually better to freeze vacuum-sealed foods for a long time to prevent bacteria from growing.
Hygienic Preparation Practices
Everything that will come into contact with the sealant should be cleaned before sealing. If contaminants enter during preparation, they can remain in the vacuum-sealed package, where anaerobic bacteria may grow. This is most important when you are dealing with meat or cruciferous vegetables.
Proper Use of Equipment
A good vacuum sealer machine is key to preserving the quality of your food. Pick a container that forms a tight seal each time you close it. Always pick vacuum bags or rolls that are meant for vacuum sealing, because standard plastic bags might not keep oxygen out. The way you package and the quality of your equipment play a big role in how well the vacuum seal works.
Visual and Sensory Inspection
Spoilage can still happen to food that seems to be properly sealed. If you notice bags that are swollen, have a bad smell, or discoloration, you should not ignore them. You should always check a packaged item before eating it, even if the vacuum sealed food shelf life chart suggests it’s still safe.
Step-by-Step Video Guide
Now that you understand the key safety guidelines, let’s watch a video to see the entire process in action. This will help you avoid common mistakes and get the best possible results from your vacuum sealer.
Vacuum Sealing Machine for Glass Jars
Source: Pinterest
Food packaging at home doesn’t have to be challenging, especially when using a jar vacuum sealer machine. You can store food in glass jars to preserve its integrity for a while when not using them. The steps in doing so are;
- Make the jars you are using sterile. You can do this by boiling them and letting them stay in hot water until the sealing time.
- Fill the jars with the food you intend to preserve. The food should be ready when the jar is fully clean and sterile. Remember not to fill to the brim; leave some air space.
- Attach the lid on the jar firmly to ensure no content is leaking.
- Place the glass jar into boiling water and time the process. When the time elapses, remove the jars and place them in a cool place for cooling. The air inside cools and contracts hence pulls the lid down, sealing the jar.
- After cooling, check the jars if they are fully sealed. A concave shape is evident on a well sealed jar, and if there is any that didn’t seal completely, store them in a refrigerator and use them first.
Vacuum Sealing Machines for Cans
Cans are among the most popular containers used in the packaging industry. Packaging industries use can seaming machines that have vacuum chambers. They include;
- Automatic can seaming machines: they are fully automated and do not require any human intervention.
- Semi-automatic can seaming machines: they are automatic machines but require some human handling during the process.
- Contact can seaming operation: machines that do double seaming process by coming into contact with the containers.
- Non-contact sealers: this machine does not contact the can; it uses heat to seal the can.
Vacuum Sealing Machines for Pouch
Source: Pinterest
A pouch is a bag usually made of paper or plastic, primarily for packaging purposes. Pouch packaging machines work through the following steps:
- Pouch collection: the pouches are collected from a conveyor and proceed to the filling station.
- Pouch filling: a lever opens the pouch, and the nozzle fills it.
- Pouch sealing: this is the step to employ the vacuum sealing process to seal the pouch for extended shelf life.
- Coding: pass the pouch to a coding machine.
Maximizing Freshness with Advanced Can Sealing Machines
With the progress of packaging technology, the need for more efficient and reliable sealing solutions is increasing for many manufacturers. If you need can sealing equipment for your advanced sealing, you are in the right place because Levapack has the best quality can sealing machines. An example is the Fully Auto Nitrogen Filling Vacuum Sealing Machine which vacuums the can first, lowers the oxygen levels by filling it with nitrogen gas, and then seals it to guarantee the maximum freshness and stability of the products.
Similarly, the High Volume Fully Auto Round Can Sealing Machine can work at a rate of 50 cans in a minute while guaranteeing a two-seam seal ensuring leakproof and ideal for production lines with high demand. This outstanding equipment is versatile and suitable for several products be it solid or powdered, thus assisting the company in reducing the costs they incur and increasing their production.
With Levapack’s customizable solution, you get sealing equipment that is both efficient and of great quality for any scale of operation whether small or large volume thereby enhancing your production capacity and safeguarding the freshness and safety of your products.
Please reach out to Levapack today if you want to know how our equipment would be able to take your business to the next level!
Conclusion
In today’s society, people are busy working day and night with others taking up three jobs to make ends meet. It is a fast society in which everything has to be quick and straightforward. People barely have time to go shopping for groceries, and vacuum sealing is the savior amidst all this chaos. Since vacuum-packed food has a long shelf life, you only need to do shopping once in a while and buy items in bulk.
If this life describes you, you need to order your vacuum sealer now from Levapack, or better yet, buy a packaging line from us for your company as we guarantee quality services and products. Get in touch with us for more insights.
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