Vacuuming food: packaging, workflow and storage

When vacuuming, air is removed from a suitable packaging and the packaging is then closed. The process can help with portioning and clear storage. For a useful result, food, bags or containers and equipment must fit together. Low-air packaging is not an automatic commitment to a certain durability.

Choose the device and packaging as a related system

Before purchasing the bags, check which type your vacuum cleaner can process. Some devices require a structured foil, others are designed for smooth bags. The permissible bag width and the required space at the welding edge are also important. Note the specific device instructions instead of a general recommendation for any slides.

The bags must be specifically suitable for direct food contact. If you want to freeze the portion later or heat it in the packaging, check this application using the product details. A bag that can be welded is not yet released for any subsequent processing step. For vacuum containers you also need the appropriate valve and device system.

Prepare portions and pack them cleanly

Divide the content in such a way that the later use remains clear. Fill a bag only according to the specifications of the system and keep enough edge for the closure free. The welding area should not be constricted or contaminated by food residues. In the case of liquids or wet foods, the special instructions of the equipment manufacturer must be observed.

Place the bag as intended in the suction and welding zone. Select the appropriate workflow for the content and then check whether the seam is closed continuously. Sensitive foods can be deformed by strong vacuum; check for released functions or a suitable container system. A visibly damaged bag should not be used for further storage.

Mark the contents and packaging date legible

Label the finished portion with its contents and the packaging date. The date helps with the assignment, but does not alone determine how long the food may be stored. Keep relevant storage and consumption instructions of the original product. For similar portions, a uniform labelling procedure facilitates the overview.

Check whether your packaging shape really fits your needs. A suitable reusable container, an expressly suitable freezer bag or a cover can be sufficient for some applications. However, an ordinary sealed bag does not produce a vacuum and is not automatically equated with a vacuum bag.

Cooling and hygiene remain necessary

Vacuuming does not make food germ-free and does not replace either hygienic processing or required cooling. The BfR explains the safe handling of refrigerated foods. Please note their respective bearing instructions. In the case of uncooled storage under the air, certain germs may grow; the BfR on Botulism Risk. A fixed storage period for all vacuumed foods cannot be derived from this.

Edited after NEOPAK: Food vacuum packaging.