Vacuum packaging is a way of storing food whether it is intended for later consumption or further transport and sale. Usaully, food is packed in bags in which there is air, solid packages or bottles that do not allow the penetration of microorganisms. The vacuum environment removes atmospheric oxygen, protecting the food from the propagation of aerobic microorganisms, bacteria and fungi. Also, vacuum packaging prevents the loss of volatile components.

 

Vacuum packaging is usually used for long term storage of dry foods, such as cereals, nuts, fresh meat, cheese, smoked or fresh fish, coffee, etc. Vacuum packaging is also used for storing fresh foods (vegetables and fruits ) and liquid (short-term soups and broths), because the conditions in a vacuum can not stop the bacteria that receive water that can stimulate their growth. Vacuum packaging can extend the shelf life of 3 to 5 times.