Why You Should Eat Vacuum Sealed Food Within a Week

Why You Should Eat Vacuum Sealed Food Within a Week

Vacuum Sealers are everybody’s best friend. We’ve been preaching about them for years, and even have a dedicated section consisting of vacuum sealer reviews. We’ve trialed dozens of models over the past year, with some performing exceptionally well – while others have not lived up to the promises being made.

However, all of these vacuum sealers we’ve trialed have one thing in common. They are all designed to preserve foods and liquids for a prolonged period. By using air compression technology, vacuum sealers remove all of the air from the bag, and tightly seal the food. Without air, certain types of common bacteria cannot grow and spread – meaning your food is safe for a limited period of time.

The key here is “limited amount of time”. Many consumers are still unaware that two types of bacteria exist – ones that live in oxygen rich environments, and anaerobic bacteria (which thrives in reduced oxygenated areas). It is anaerobic bacteria that can quickly form on foods that are sealed, especially when the food is not frozen. As such, leaving your food for more than one week at a time is risky.

Here’s five bacteria facts you probably didn’t know:

  • Our body has lots of bacteria. Collectively, it’s estimated that all of the bacteria in our body would weigh up to 4 pounds.
  • Experts have conducted studies showing that our work desks are dirtier than our toilets – by up to 400 times over.
  • There is more bacteria in your mouth than all of the humans on planet Earth combined.
  • Human sweat is odorless. It is the bacteria within the sweat that gives the smell.
  • Chocolate is awesome at reducing bacteria. In fact, it is one of the best anti-bacterial foods for cleaning your mouth.

Anaerobic Bacteria Thrives in Non-Oxygenated Areas

Anaerobic Bacteria

When you vacuum seal your food, and put it in a cool or dry place such as the refrigerator or cupboard, you are increasing the chance that anaerobic bacteria will form on the food. This particular kind of bacteria thrives in areas where there is a limited oxygen supply. It is common to find anaerobic bacteria spreading throughout vacuum sealed food when the food was incorrectly prepared or stored. For example, if you failed to cook a selection of meat cuts to optimal cooking temperatures, then there is a chance that bacteria will still be alive.

In order to reduce the amount of anaerobic bacteria that is present, it’s of paramount importance to ensure that all food is handled with clean hands, and is thoroughly cooked through. The food should be piping hot to the point where you cannot touch it – and should be instantly sealed while still warm. If you leave the food open to the air before sealing, you increase the chance of bacteria infecting the food.

And, with that said, it’s also important to consume sealed food within 7-days if you choose not to freeze it.

If you leave the food for longer than 7-days, then there is a high chance of probability that anaerobic bacteria has replicated itself to the point where consuming the food could have a detrimental effect on your body. Consuming the food within the optimal time frame of 3-5 days will be best, as it will ensure that the food is still fresh and has all of the delicious flavors in tact. And, last of all, it’s extremely important to invest in a vacuum sealer that adheres to strict sealing protocol.

Some vacuum sealers simply don’t live up to the claims they make – and that’s why we rigorously test and review the majority of highly rated models on the market to help you make an educated buying decision. If you’re on the market for a vacuum sealer, then consider the FoodSaver V4880 for home use, while opting for the VacMaster VP210 for commercial use.


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