Use and Care Manual

Page 10 of 15
FOOD STORAGE SAFETY INFORMATION
This Vacuum Sealer will change the way you purchase and store
foods. Once you are accustomed to vacuum packing, it will
become an indispensable part of your food preparation. Follow
these procedures to ensure food quality and safety when using
this appliance to vacuum seal foods:
1. Chemical reactions in the food to air, temperature, moisture,
and enzyme action, growth of microorganisms or
contamination from insects will cause food spoilage.
2. The main element to cause food to lose nutritive value, texture,
flavor, and overall quality is oxygen in the air. Most
microorganisms’ growth relies on air, as it will carry moisture
into and out of foods unless they are protected with
moisture-proof packing. Frozen foods being exposed to
freezer air will result in freezer burn.
3. The vacuum seal packing removes up to 90% of the air from
the package. It’s approximately 21% oxygen in the air, so 90%
air removal leaves a 2% to 3% residual oxygen level in
vacuum-sealed foods. When the oxygen level is at or below
5%, as you know, most microorganisms are inhibited from
growth
4. In general, there are three categories of microorganisms: mold,
yeast and bacteria. They are present everywhere, but only
under certain conditions they can cause problems.