Page 4 - Manual – Vacuum sealer G21 – Nefrit

Vacuum packaging and food safety
Vacuum packaging extends the life of foods by removing most of the air from sealed containers and
prevents fresh air getting into sealed containers, thereby reducing oxidation. Vacuum packaging
helps preserve flavor and overall quality. It also helps inhibit growth of aerobic microorganisms,
which under certain conditions can lead to noted problems:
• Mold – mold cannot grow in a low oxygen environment; therefore vakuum packing can
virtually eliminate it.
• Yeast – result of fermentation, which can be identified by smell and taste. Yeast needs water,
sugar and moderate temperature to grow. It can also survive with or without air. Refrigeration
slows the growth of yeast, while freezing stops it completely.
• Bacteria – results in an unpleasant odor, discoloration and/or soft or slimy texture. Under right
conditions, some types of bacteria can grow without air and cannot be detected by smell or
taste.
As with any other storage containers, it is important to inspect food for spoilage prior to consuming.
To preserve food safely, it is important to maintain low temperatures. You can significantly reduce
the growth of microorganisms at temperatures of 4 °C or below. Freezing at -17 °C does not kill
microorganisms, but stops them from growing. For long-term storage, always freeze perishable
food that have been vacuum packaged.
It is important to note that vacuum packaging cannot reverse the deterioration of food. It can only
slow down changes in quality.
Note: vacuum packaging is not a substitute for refrigeration or freezing.
Preparation Guidelines
Vegetables must be blanched before vacuum packaging. This processstops the enzyme action,
which leads to loss of flavor, color and texture.
Blanching: Place the vegetables in boiling water for a short time, then immerse them in cold water
to stop the cooking proces. Thanks to this method, the vitamins, taste and color remain in the
vegetables, but it kills the microorganisms, which could cause its deterioration when packaged.
Before vacuum packaging, dry the vegetables. Vegetables such as broccoli, cabbage, cauliflower
or kale must be stored in freezer only after vacuum packaging.
It is important to note that not all the food is suitable for vacuum storage. Please do not vacuum
storage garlic or mushrooms. These kind of food may have chemical reaction after vacuuming,
which might be harmful if eaten.
The Nefrit vacuum sealer is intended for vacuuming dry foods. Wet or moist foods (for example,
meat or vegetables) must first be thoroughly dried, we also recommend freezing them. This will
prevent water from being sucked in from the food, which could disrupt the sealing of the bag or
damage the vacuum pump (if liquid gets into the vacuum circuit).
A vacuum canister with hose (optional accessory) is ideal for marinating.