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Rommelsbacher VAC155 Manual

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35
What is vacuum sealing?
• The deterioration of food is caused by chemical reactions that occur in food which is exposed to the
air, temperature, moisture, the action of enzymes, the growth of micro-organisms or contamination by
insects.
• Vacuum sealing 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 occur on
frozen food.
• Vacuum sealing extends the shelf life of many fresh foods, by reducing oxidation and preventing the
proliferation of microbes (bacteria and mould). However, many fresh foods contain sufficient moisture
to encourage the growth of micro-organisms that can grow with or without air. To prevent the
deterioration of such foods, they must be preserved at low temperatures.
• Micro-organisms like mould, yeast and bacteria are present everywhere, but they can cause problems
only in certain conditions. For example, mould will not grow in environments with low oxygen content,
or in the absence of moisture or humidity. To grow, yeast requires moisture, sugar and a moderate
temperature, but it can grow in the presence or absence of air. Refrigeration slows the growth of yeast
and freezing blocks it completely. Bacteria can multiply with or without air, depending on their type.
• Clostridium Botulinum is a very dangerous type of bacteria which can develop in environments which
do not contain acids, are without oxygen and are exposed to temperatures in excess of 4 °C for long
periods of time.
• Foodstuffs vulnerable to attack by Clostridium Botulinum are those with low acidity (like red meat,
poultry, fish, seafood, olives in brine, eggs, mushrooms and vegetables) and medium acidity foods like
virtually all vegetables and many fruits (ripe tomatoes, onions, red pepper, figs and cucumbers). To
prevent contamination by this bacterium, it is essential to observe the basic rules of hygiene and, to
prevent its harmful proliferation in preserved foods, they must be refrigerated for short periods and/or
frozen for long-life preservation. However, such foods must be eaten immediately after heating.
• Several enzymes found in foods cause increasingly noticeable changes in colour, structure and flavour;
such changes depend on the preservation time, temperature and, above all, the presence of air. To halt
the action of enzymes, vegetables must be blanched briefly using steam or a microwave oven. Food
which contains a high percentage of acidity, like most fruits, does not require blanching. The absence of
air created by the vacuum will in any case slow down or prevent the action of these enzymes.
• Insect larvae are frequently found in many low water content or dried foods which have not been
vacuum-sealed or frozen, and they can develop during preservation and thus contaminate the food.
Some products like flour and grain might contain larvae, but using vacuum sealing will stop them
developing into insects.
NOTE: These are indicative values which depend on the quality of the packaging and the original quality
of the food. They solely refer to the use of original accessories (bags, rolls, containers and caps). For the
use of other brands’ accessories we can neither make a statement regarding their general suitability nor
regarding the storage life of food vacuum-sealed with them. No liability will be assumed in this case.
ATTENTION: Store perishable foods in the freezer or fridge. Vacuum sealing extends the life of
food, but does not turn it into a ‘preserve’, i. e. a product stable at room temperature.
Important: You must consume immediately any food which has been heated while still sealed
in Rommelsbacher Magic Vac
®
bags. Leaving the food to cool slowly at room temperature in
the sealed vacuum bag may cause several harmful micro-organisms to multiply, in just a few
hours, to values that are health-threatening.
… 35 …


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