VEVOR VS5164 Handbuch Seite 20

air.
6. One of the extremely dangerous type of bacteria is clostridium botulinum,
and they can grow under the right conditions without air: in the
temperature range of 40˚F to 115˚F(4˚to 46˚). Conditions for growth are
foods lacking acid, low oxygen environment and temperatures greater
than 40˚F(4˚c) for extended time.
7. Frozen, dried, high in acid, salt or sugar foods can resistant to botulinum.
Non-acid foods which include meats, seafood, lye-cured olives, poultry,
fish, eggs and mushrooms; low-acid foods which are mostly vegetables;
medium-acid foods include overripe tomatoes, onions, chili peppers, figs
and cucumbers are easy be infected by botulinum;
8. It should be refrigerated for short term and frozen for long-term storage,
for the foods most susceptible to botulinum, and consume immediately
after heating.
9. Some dried foods, such as flour and cereals may contain insect larvae, if
do not vacuum-sealed, larvae may hatch during storage and
contaminate the foods. To prevent weevils and other insects from
hatching, store these foods in vacuum seal package is necessary.
10. Avoid spoilage: foods should be stored at low temperatures, for few of
the microorganisms could growth without air.
11. If Temperatures in the refrigerator greater than 40˚F (4˚C) (especially for
extended periods of time), it will support the growth of harmful
microorganisms, so we should keep the temperature at 40˚F (4˚C) or
below.
12. When the temperature for the freezer is 0˚F (-17˚C) or lower, it's suitable
for store foods, although freezing does not kill microorganisms, it retards
their growth.
13. The vacuum-sealed storage temperature will affect dried foods: for their
shelf life is extended 3-4 times for every 18˚F (10˚C) drop in temperature.
14. When packaging large volumes of meat, fish, or any food
products, we advise the following:
1. Make sure to properly clean your hands, all utensils and surfaces to
be used for cutting and vacuum packing foods.
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