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In Reply to: Re: Vacuum Sealers posted by Utah Jake on November 20, 2013 at 23:41:32:
Some pathogenic (illness-causing) bacteria, like low-oxygen environments and reproduce well in vacuum-packaged foods. In fact, without competition from spoilage bacteria, some pathogens reproduce even more rapidly than in their presence. These bacteria often do not produce noticeable changes in the food, either. In the vacuum-packaged environment, food may become unsafe from pathogenic bacterial growth with no indicators to warn the consumer; the bacteria that would also normally be multiplying and spoil food in ways to make it unappealing (odor, sliminess, etc.) are not able to function without enough oxygen.
C. botulinum (a very dangerous pathogen that causes the deadly botulism poisoning under certain conditions) grows at room temperature in low-acid moist foods if the package presents anaerobic (lacking in oxygen) conditions – if the bacteria are present, of course. Without the competition from spoilage bacteria, reproduction is even easier. .Refrigeration at 38-40 degrees F becomes a critical step for storage of low-acid vacuum-packaged foods that aren't otherwise stable (don't keep) at room temperature (e.g., canned properly). The actual temperature of the refrigerator and the temperature at which it keeps the food are essential to maintain safety of this product. If the food were not packaged under vacuum, the oxygen in the environment would offer some protection against C. botulinum growth and toxin development in the package.
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