How long can food in vacuum packaging bags be stored?

The principle of vacuum packaging bags is also relatively simple. The main function is to remove oxygen. Food spoilage is mainly caused by the activity of microorganisms, and most microorganisms (such as mold and yeast) require oxygen for survival. Vacuum packaging uses this principle to pump out the oxygen inside the packaging bag and food cells, causing microorganisms to lose their "living environment". How long can vacuum packed food be stored in order to prevent food spoilage?

Food stored at room temperature for two days is fresh agricultural and sideline products or slightly processed meat products. If these are vacuum packaged, they can be extended to six days, and some can be extended to eighteen days. Cooked food is shorter, while dried fruit has a longer shelf life, even exceeding 12 months.

In addition to inhibiting the growth and reproduction of microorganisms, vacuum packaging bags also have an important function of preventing food oxidation. Due to the high content of unsaturated fatty acids in oily foods, they oxidize under the action of oxygen, causing the food to become tasteless and spoiled. In addition, oxidation also leads to the loss of vitamins A and C. Unstable substances in food pigments become darker under the action of oxygen. So, deoxygenation can effectively prevent food from spoiling, maintain its color, aroma, taste, and nutritional value. Widely used in the food industry.

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