If only vacuum packaging is used, and there is no other auxiliary method such as high-temperature cooking, the normal temperature can only be stored for 1-3 days. If it is refrigerated, it can be stored for one week to one month. The main function of food vacuum packaging is to remove oxygen to help prevent food spoilage. The principle is also simple, because food deterioration is mainly caused by microbial activity, and most microorganisms (such as mold and yeast) need oxygen to survive. Vacuum packaging is the use of this principle to remove oxygen from the inside of the package and food cells, so that the microorganisms lose their living environment.
Experiments have shown that when the oxygen concentration in the package is less than or equal to one percent, the growth and reproduction rate of microorganisms drops sharply. When the oxygen concentration is less than or equal to 0.5%, most microorganisms will be inhibited and stop breeding. (Note: Vacuum packaging can not inhibit the deterioration and discoloration of food caused by microbial growth and enzyme reaction, so it needs to be combined with other auxiliary methods, such as refrigeration, quick freezing, dehydration, high temperature cooking, irradiation, microwave, salting, etc.)
