Handleiding Rommelsbacher VAC500 (pagina 40 van 44) (Duits, Engels)

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What is vacuum-sealing?

• Thedeteriorationoffoodiscausedbychemicalreactionsthatoccurinfoodwhichisexposedtothe

air, temperature, moisture, the action of enzymes, the growth of micro-organisms or contamination by

insects.

• Vacuum-sealingreducestheabsolutepressureoftheairinsidethepackageorcontainer,byremoving

the oxygen and eliminating volatile compounds. The oxygen in the air causes food to deteriorate, ﬁrstly

through a process of oxidation, causing the loss of nutritional values, ﬂavour and all the food’s qualities.

Air also promotes the growth of most micro-organisms and causes the freezer burns which occur on

frozen food.

• Vacuum-sealingextendstheshelf-lifeofmanyfreshfoods,byreducingoxidationandpreventingthe

proliferation of microbes (bacteria and mould). However, many fresh foods contain sufﬁcient moisture

to encourage the growth of micro-organisms that can grow with or without air. Such foods must be

preserved at low temperatures.

• Micro-organismslikemould,yeastandbacteriaarepresenteverywhere,buttheycancauseproblems

only in certain conditions. For example, mould will not grow in environments with low oxygen content,

or in the absence of moisture or humidity. To grow, yeast requires moisture, sugar and a moderate

temperature, but it can grow in the presence or absence of air. Refrigeration slows the growth of yeast

and freezing blocks it completely. Bacteria can multiply with or without air, depending on their type.

• ClostridiumBotulinumisaverydangeroustypeofbacteriawhichcandevelopinenvironmentswhich

do not contain acids, are without oxygen and are exposed to temperatures in excess of 4 °C for long

periods of time.

• FoodstuffsvulnerabletobeattackedbyClostridiumBotulinumarethosewithlowacidity(likeredmeat,

poultry, ﬁsh, seafood, olives in brine, eggs, mushrooms and vegetables) and medium acidity foods like

virtually all vegetables and many fruits (ripe tomatoes, onions, red pepper, ﬁgs and cucumbers). To

prevent contamination by this bacterium, it is essential to observe the basic rules of hygiene and, to

prevent its harmful proliferation in preserved foods; they must be refrigerated for short periods and/or

frozen for long-life preservation. However, such foods must be eaten immediately after heating.

• Severalenzymesfoundinfoodscausechangesincolour,structureandavour;suchchangesdepend

on the preservation time, temperature and, above all, the presence of air. To halt the action of enzymes,

vegetables must be blanched brieﬂy using steam or a microwave oven. Food which contains a high

percentage of acidity, like most fruits, does not require blanching. The absence of air created by the

vacuum will in any case slow down or prevent the action of these enzymes.

• Insectlarvaearefrequentlyfoundinmanylowwatercontentordriedfoodswhichhavenotbeen

vacuum-sealed or frozen, and they can develop during preservation and thus contaminate the food.

Some products like ﬂour and grain might contain larvae, but using vacuum-sealing will stop them

developing into insects.

NOTE: These are indicative values which depend on the quality of the packaging and the original quality

of the food. They solely refer to the use of original accessories (bags, rolls, containers and caps). For the

use of other brands’ accessories we can neither make a statement regarding their general suitability nor

regarding the storage life of food vacuum-sealed with them. No liability will be assumed in this case.

ATTENTION: Store perishable foods in the freezer or fridge. Vacuum-sealing extends the life of

food, but does not turn it into a ‘preserve’, i. e. a product stable at room temperature.

IMPORTANT: You must consume immediately any food which has been heated while still

vacuum-sealed. Leaving the food to cool slowly at room temperature in the sealed vacuum

bag may cause several harmful micro-organisms to multiply, in just a few hours, to values that

are health-threatening.

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