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Advice on Vacuum Packing

Vacuum packing is a popular method of extending the shelf life of food products without adversely affecting their quality. Vacuum packing is an effective way of reducing food spoilage, but also creates conditions which enable the growth of anaerobic organisms (organisms that grow better in the absence of oxygen), such as clostridium botulinum, which is able to multiply and produce dangerous toxins even at temperatures as low as 3.30C.
A Devon-wide sampling survey of vacuum packed cooked meats found that a significant proportion of these products had poor microbiological results at the end of their shelf life. This indicates that food safety hazards were not being suitably controlled. Strict observance of hygiene during processing and packing, along with adequate temperature control throughout the operation and a realistic shelf-life are essential to protect consumers from the risk of infection.
The short guidance note in Related Documents below has been produced for butchers and small retailers/caterers to give good practice advice on vacuum packing ready to eat foods, such as cooked meats and cheeses.

Related Documents

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Related Tasks

Contact Food Safety

Related Pages