Vacuum packing is the process of removing air from the inside of a package or container, and then sealing that package or container to prevent air from re-entering. Most of us are familiar with vacuum packed foods, such as cheese, which have been available at grocery stores for many years.

In 1986, vacuum packing became available to residential users, when Professional Marketing Group introduced the first vacuum packer capable of producing a commercial quality vacuum to the public.

What are the Benefits of Vacuum Packing?

A vacuum is measured in inches of Mercury. A total vacuum, or no air at all, measures 30 inches of mercury. Virtually a sea of either air or water surrounds everything on earth, so it is really not possible to create a total vacuum anywhere on earth.

The FDA rates a commercial vacuum at 21 inches of mercury. At 21 inches, the residual oxygen is greatly reduced; therefore, oxidation, dehydration, and the growth of air borne microorganisms such as aerobic bacteria, mold, and yeast ceases to be a factor in the deterioration of food.

 Eliminates Oxidation

Oxygen is the primary cause of oxidation. Deterioration in numerous situations is caused by oxidation. Your avocado, banana, peach, apple, or pear turns brown because of oxidation. Your silver turns black because of oxidation. Your vitamins and minerals lose potency, in part, because of oxidation. Eliminate oxygen and you eliminate oxidation.


 Avoid Insect Infestation

Insect infestation occurs either because the microscopic sized egg or larvae is present in the food or packaging when purchased, or because the insects infiltrated the packages during storage. In either case, vacuum packing eliminates the problem by removing the air from the interior of the package, and protecting the food with an air barrier and an airtight seal.

Insects, like all living organisms, require air for life. When air is removed from the environment in which we store food, the insects cannot survive. The protective air-barrier keeps the aromas inside the package, so insects cannot recognize it as food.

 

 Protect Delicate Flavors and Oils

In today's world, where so much emphasis is placed on eliminating salt and fat from our diets, many people feel like they have to forfeit flavor if they want to be health conscious. Emphasis on healthy eating has revolutionized cooking.

Today's cooks are learning to replace the flavor from fat and salt with the more interesting flavors found in herbs and spices. The ingredients stored in your spice cabinet, are some of the most expensive food dollars you spend. Protect your investment. Store your herbs and spices under vacuum for optimum flavor.

If you are health conscious, chances are you now include more fish in your diet than you use to. Fish is rich in eicosapentaenoic (EPA) Oil, which we now know is very good for the prevention of cardiovascular disease. Fish Oils deteriorate and become rancid faster than the fat that is found in beef, chicken, and pork.

With ordinary wrapping and refrigeration, fish will keep well for about 2 days. With ordinary wrapping and freezing, fish will freeze well for about 2 months. Vacuum-packed, fish will freeze well for 2 years, and refrigerate well for 4 to 6 days!


 Prevent Freezer Burn

Oxidation, dehydration, and slow bacterial growth cause freezer burn. Without oxygen, none of these are possible. Eliminate oxygen and you eliminate freezer burn.


 Preserve Natural Moisture

Air causes moisture to evaporate. One of the reasons we package or wrap food is to keep it from drying out. Do you reach a few slices down into the loaf of bread in search of the softer moist pieces? Do you often find that you have to throw the top slice of luncheon meat away because the edges are dried out and curling up? Vacuum packing is far superior to wrapping because the air is removed!

 

 Stop Moisture Contamination

Remove the air and you remove the moisture it carries. Dehydrated foods especially must be stored in an airtight environment to prevent re-hydration, which will cause the dehydrated foods to spoil.

Chips, crackers, cereals, and the like are all susceptible to moisture contamination. No one wants soggy cereal, crackers with no crunch, or soggy-tasting chips. Keep the crisp!

Non-food items like flares in the trunk of your car, batteries or spare parts on your boat, matches or first-aid equipment in your camping gear, or your garden seeds all perform better when protected from moisture contamination.