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
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
Fresh Poultry       1-2 days                                1 week
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.
Vacuum Packaged
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Foodsaver rolls & bags. The ADVANTAGES OF VACUUM PACKAGING-Compared to non vacuum packed foods.
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