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■ Clostridium botulinum is an extremely dangerous type of
bacteria, which can grow under the right conditions
without air. Botulinum organisms grow in the temperature
range of 40° to 115°F (4° to 46°C). Conditions for growth
are foods lacking acid, low oxygen environment and
temperatures greater than 40°F (4°C) for extended time.
■ Foods that are resistant to botulinum are frozen, dried,
high in acid, salt or sugar. Foods susceptible to botulinum
are non-acid foods which include meats, poultry, fish,
seafood, lye-cured olives, eggs and mushrooms; low-acid
foods are mostly vegetables; medium-acid foods include
overripe tomatoes, onions, chili peppers, figs and
cucumbers.
■ The foods most susceptible to botulinum should be
refrigerated for short term and frozen for long term
storage. Consume immediately after heating.
■ Warning: Do not heat low-acid vacuum packed foods in
the vacuum sealer bags unless you are going to eat them
immediately. Foods that are vacuum packed, heated, then
left out at room temperature while still sealed in the
vacuum are subject to micro-organisms which may be
harmful if consumed.
■ Enzymes occur in foods and cause increasing changes in
color, texture and flavor as foods mature. To stop enzyme
action, vegetables must be blanched by heat, either in the
microwave or with steam. Note: Heat all the way through
briefly so vegetables are still crisp. Foods that are high in
acid (such as most fruits), do not need to be blanched.
■ Insect larvae are frequently present on many dried foods.
Without vacuum packaging or freezing, they may hatch
during storage and contaminate the foods. Some
products such as flour and cereals may also contain larvae.
Vacuum sealer packaging prevents weevils and other
insects from hatching because they cannot live without air.
GGEENNEERRAALL RRUULLEESS FFOORR FFOOOODD SSAAFFEETTYY
Food safety rules are based on scientific study as well as
common sense. The following rules and important
information will guide you to improved food safety and
optimal food storage.
■ Once you have heated, defrosted or un-refrigerated
perishable foods, consume them.
■ After opening canned food or commercially vacuum
packed food, they can be re-vacuum packed. Follow the
instructions to refrigerate after opening and store
re-vacuumed packages properly.
■ Don’t defrost foods in hot water or via other heat sources.
It doesn’t matter whether they are vacuum packed or not.
■ Don’t consume foods if they are perishable and have been
left out at room temperature for more than a few hours.
This is especially important if they have been prepared
with a thick sauce, in a vacuum package, or in a low
oxygen environment.
■ Spread vacuum packages evenly throughout the
refrigerator or freezer to cool down food temperature
quickly.