Vacuum packing is a method of storing food and presenting it for sale. Appropriate types of food are stored in an airless environment, usually in an air-tight pouch which is used to prevent the growth of microorganisms. The vacuum environment removes atmospheric oxygen, protecting the food from spoiling by limiting the growth of aerobic bacteria or fungi, and preventing the evaporation of volatile components. Vacuum packing is commonly used for long-term storage of dry foods such as cereals, nuts, cured meats, cheese, smoked fish, coffee, and crisps. It is also for storage of fresh foods such as vegetables, meats, and liquids such as soups in a shorter term because vacuum condition cannot stop bacteria from getting water which can promote their growth.
Our line of laminated poly-nylon vacuum bags provides moderate oxygen transmission rates and low water vapor permeability. Manufactured with a three seal construction and sizes listed are outside dimensions. Vacuum bags are an excellent means for packaging both food and non-food products.