The Advantages of Vacuum Packaging
Compare to non-vacuum packed foods.
Typical Shelf Life of Vacuum Packaged Products:
All vacuum packaged foods must be top quality; fresh, and prepared in a sanitary method in order to reach optimum shelf life. In addition, shelf life can be affected by acidity, pH level, temperature, and ingredients. Vacuum Packaging is not a substitute for canning. Perishable foods must be refrigerated.
Some typical shelf lives of Vacuum Packaged refrigerated products, as compared to normal refrigeration, are:
Estimated Refrigerated Life* Under Controlled Atmosphere 32° to 35° F -
||Normal Refrigerated Life
|| 4 days
|| 1-2 weeks
|| 1-2 days
|| 1 week
|| 1-1 l/2 weeks
|Sliced Deli Meats
|| 2-3 weeks
(Typical Shrink Loss: % to 1 */2% without Vacuum Packaging.)
The above shelf lives may vary and can be affected by product freshness, acidity, pH level, temperature, ingredients, sanitation, and laminates used in pouch construction. The chart only contains approximate times and products should be checked for freshness before being consumed.