Vacuum bags inhibit the growth of bacteria

Over the years, companies have moved from plain plastic bag packaging to vacuum packaging to ensure that fresh products last longer.

Vacuum packaging is a packaging method that removes air from a vacuum bag before sealing. This method involves (manually or automatically) placing items in a vacuum bag, draining air from it and sealing the package. Sometimes the shrink film is used to work closely with the inclusions. The purpose of vacuum packaging is usually to remove oxygen from the container in order to extend the shelf life of the food and to reduce the volume of the contents and packaging in a flexible packaging form.

Vacuum packaging reduces oxygen in the atmosphere, limits the growth of aerobic bacteria or fungi, and prevents evaporation of volatile components. It is also commonly used to store dry foods for long periods of time, such as grains, nuts, bacon, cheese, smoked fish, coffee and chips. In the short term, vacuum packaging can also be used to store fresh foods such as vegetables, meat and liquids because it inhibits the growth of bacteria.