How many days can vacuum-packaged food be stored?

After vacuum packaging, different types of food have different storage times at room temperature.
Generally speaking, fresh agricultural and sideline products or slightly processed meat products can be stored at room temperature for 2 days. After vacuum packaging, it can be extended to 6 days, and some can be extended to 18 days. Dried fruits can be stored for a long time, even more than twelve months. Cooked food should be shorter. Generally, it can be kept fresh for about 15 days in winter and spring, but can only be kept for 4 days to 1 week in summer and autumn. It is best to refrigerate.



The principle of vacuum packaging to preserve food is mainly to remove oxygen. Food spoilage is caused by the growth and reproduction of microorganisms and bacteria.

Most microorganisms, such as molds and yeasts, need oxygen to survive. Vacuum-packaged food removes oxygen from the package, which also inhibits the growth and reproduction of microorganisms. The unsaturated fatty acids contained in oils are easily oxidized and degraded. After vacuum deoxygenation, it can also prevent food oxidation.

After vacuuming, the fragile and deformable food is filled with mixed gases, such as carbon dioxide and nitrogen. It can play the role of filling, so that the pressure inside and outside the bag is stronger than the pressure outside the bag. This not only prevents the air outside the bag from entering the bag, but also prevents food from crushing and deforming.