Vacuum Sealing Some Foods Can Be Harmful To Your Health. Here Are 7 To Avoid

Vacuum sealing is a popular method for preserving food, extending its shelf life by removing air, and preventing spoilage. However, not all foods are suitable for vacuum sealing. Some foods can develop harmful bacteria or spoil faster when vacuum sealed. Here are seven foods for which you should avoid vacuum sealing.

1. Raw Mushrooms

Raw mushrooms should not be vacuum-sealed because they contain a lot of moisture. This moisture can cause them to spoil faster when confined in airtight packaging. Instead, store mushrooms in a simple brown paper bag in the fridge to keep them fresh longer.¹

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2. Garlic and Onions

Raw garlic and onions are essential in many dishes, but they should not be vacuum sealed. Vacuum sealing these alliums can lead to the development of botulism, a potentially fatal illness. To safely store garlic and onions, consider freezing them first before vacuum sealing.²

3. Soft Cheeses

Soft and unpasteurized cheeses like Brie, Camembert, and Ricotta should not be vacuum-sealed. These cheeses can host anaerobic bacteria, which thrive without oxygen and can cause the cheese to spoil. It’s best to keep these cheeses in their original packaging and consume them shortly after purchase.

4. Freshly Cooked or Steamed Vegetables

Freshly cooked or steamed vegetables should not be vacuum-sealed while hot. Vegetables like broccoli, cauliflower, and cabbage emit gases when stored, and vacuum sealing can cause gas build-up, potentially bursting the bag. To store these vegetables properly, blanch them first, dry them thoroughly, and then vacuum seal and freeze them for long-term storage.

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5. Fermented Foods

Fermented foods like kimchi and sauerkraut release gases as part of their fermentation process. If these foods are vacuum-sealed, it can cause the bags to expand and possibly explode, creating a mess in your fridge. It’s best to store fermented foods in their original glass jars or resealable packages that can release gas.

6. Berries

Soft fruits like berries are not suitable for vacuum sealing. The pressure from vacuum sealing can squash the berries, damaging their skins and leading to faster spoilage. Instead, rinse your berries, dry them, and store them in an airtight container lined with a paper towel or freeze them for later use in smoothies or baking.

7. Bananas

Bananas produce high amounts of ethylene gas, which can cause them to turn mushy and brown when vacuum sealed. To preserve bananas, peel and freeze them in slices or chunks on a flat tray first, then transfer them to a resealable, airtight bag for long-term storage.

Conclusion

By avoiding these vacuum-sealed foods, you can ensure your food remains safe and fresh for longer periods. Use vacuum sealing for suitable foods like meats, dry goods, and certain vegetables, and always follow proper storage guidelines to maintain food safety and quality. Understanding which foods are not suitable for vacuum sealing will help you maximize the benefits of this preservation method without compromising your health.

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