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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 -     

 Item Normal Refrigerated Life Vacuum Packaged
Fresh Beef 3 days 12 days
Fresh Pork   4 days 15 days
Smoked Fish  1-2 weeks 3-6 weeks
Fresh Fish 1-2 days 1 week
Fresh Produce 2-4 days   1-2 weeks
Smoked Meats 2-4 weeks  6-12 weeks
Pizza  1-2 days  1 week
Cheese   1-1 l/2 weeks   3-4 weeks
Sliced Deli Meats 1-2 days   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.