Vacuum packing is a method of storing and preserving food in an airless environment, usually in air-tight pouches to prevent the growth of micro-organisms. Tangible advantages can be gained in the kitchen through vacuum packing, such as products being stored for several days longer without any deterioration in quality.
Some food types need to be stored in an airless environment, usually in air-tight packaging to reduce the growth of micro organisms. When vacuum packing most of the bacteria is expelled from the bag as the air is removed, providing a very safe and hygienic method of storage.
Vacuum packing also helps maintain the product quality and size. For example, in meat items such as steaks, the blood can’t leak out and the meat doesn’t dry out so the product weight is maintained. Vacuum packing food can extend its life by three to five times.