Whether you want to sell vacuum packed foods, or vacuum package foods at home, vacuum packaging can offer some benefits to storing food. But there are also some food safety concerns to know about when using this type of packaging.
A new publication from K-State Research and Extension called Vacuum and Reduced Oxygen Packaging is now available to inform you about the benefits and food safety concerns.
Removal of oxygen can reduce growth of some spoilage microorganisms, reduce rancidity and color changes, and extend shelf life of cold-stored foods.
But, just as in canning, vacuum packaging produces an anaerobic environment because air is removed from the package. This can allow Clostridium botulinum to form spores that can develop a deadly toxin if proper storage conditions are not met. Therefore, refrigeration and freezing, among others, are two key barriers to prevent C. botulinum growth.
Learn more in Vacuum and Reduced Oxygen Packaging-MF3639.
Listen to more information at https://youtu.be/YPZM2PYqpWg
