Is vacuum packaging expensive?

By: Diane Wright Hirsch, Extension Educator/Food Safety

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Whether you are someone who wants to store away a cache of food in case of an emergency or weather disaster or if you simply want to preserve some green beans from your garden or freeze some chicken from the farmers’ market, you may have considered purchasing a vacuum packaging machine, or maybe you already own one.

Along with the quest for more information on preserving food at home SAFELY, Connecticut food preservers are also on the look out for ways of preserving food more effectively and easily. At the same time interest has piqued in the use of vacuum packaging devices made for use in the home kitchen. So what about these little machines? Are they a good addition to the food preservation toolbox?

What is vacuum packaging?

When you use a vacuum packaging device, you are removing the air from the package of food. This air contains oxygen; which is needed by some microorganisms in order to survive and multiply. By removing the oxygen, you will limit the growth of these “aerobic” organisms that can include bacteria and fungi that cause food spoilage and foodborne illness.

In addition, the oxygen in a package can promote certain reactions that can spoil foods. This might include causing a food to become rancid or to darken in color. Both of these reactions are a type of “oxidation” that will be minimized if oxygen is removed from the package.

But, don’t run out and purchase a vacuum packaging device until you also know the disadvantages to packaging this way.

Vacuum packaging can be expensive. The machinery can cost well over $100. In addition, you must then purchase special bags, which are not reusable.

There are some new hand-held devices that may be battery operated or a simple manual pump that resembles a bicycle tire pump. These are much cheaper and users report that they are effective and easy to use. However, these bags are also not reusable.

If you decide to go ahead (you might argue, “hey, it will save me from throwing away food that becomes inedible in my freezer”), there are a few more things to think about.

There is a risk for botulism or other bugs that actually like an oxygen free environment—and they will not tell you when they are there!

When spoilage organisms are present, they are certainly more than willing to let you know. They cause a food to look peculiar, they might make a food slimy or smelly or turn funny colors. This is good. Then we know to throw the food out. But, the biggest fear we food safety types have regarding the use of vacuum packaging equipment in the home is that some pathogenic or disease causing bacteria also prefer the anaerobic (oxygen free) vacuum packaging environment.

One of these is the Clostridium botulinum—the organism that causes botulism poisoning. These bacteria may give the consumer no sign that they are growing in a vacuum packed food. The food can look, smell and taste perfectly fine. Botulism is most likely to result from low-acid, moist foods canned or vacuum packaged in an air-free environment. Think chili in a can, mushroom soup or smoked seafood. Also, think low acid veggies or meats vacuum-sealed on your kitchen table.

So, can these machines be used safely?

Vacuum packaging machines will extend the storage time of refrigerated food, dry foods, and frozen foods. However vacuum packing machines or sealers are NOT a substitute for heat processing of home canned foods.

Perishable foods packed in a vacuum package must be refrigerated between 34 and 38°F or frozen at 0° F. They cannot be safely stored at room temperature. Keep in mind also that when you defrost foods frozen in vacuum bags, additional precautions must be taken. I like to recommend that people open the package, allowing some air to enter when removed from the freezer. Then defrost in the refrigerator. Thawed, unopened vacuum-packaged foods are a recipe for a food borne illness disaster—maybe even botulism poisoning.

Dry foods such as crackers or rice can be stored in vacuum bags safely at room temperature. You can also use them for dehydrated foods including dried fruit or tomatoes, nuts, or meat jerky. These foods contain little moisture to support the growth of bacteria. But it might be cheaper to simply use glass jars or plastic or metal containers with air tight lids that can be used over and over again.

Also, keep in mind that any foodborne illness causing bacteria that might have been present on something like raw chicken or unwashed blueberries will still be there when these vacuum packaged frozen or refrigerated foods are prepared for eating. Be sure to handle them as you would any perishables. Wash fruits and vegetables before eating or preparing, use good cleaning and sanitation practices, and cook raw meat, poultry and fish thoroughly before eating.

For more information about vacuum packaging food for home storage, go to the National Center for Home Food Preservation at http://nchfp.uga.edu or contact the Home and Garden Education Center at ladybug@uconn.edu or 1-877-486-6271.

Meat packaging varies depending on the type of meat being packaged. The cost and initial investment of meat packaging cannot accurately be stated with one general price. Several factors determine the cost of meat packaging.

In this post, we are going to discuss two of the more common forms of meat packaging. Each form of meat packaging is designed for specific applications often related to desired storage times.

Meat Overwrapping

Contact us to discuss your requirements of vacuum sealed meat shelf life. Our experienced sales team can help you identify the options that best suit your needs.

Uses

This form of meat packaging is very common with fresh cuts of meat. It can be found on grocery store shelves around the world. The process of overwrapping uses a thin flexible meat film to wrap over cuts of meat. Overwrapping can be done on highspeed machines for large scale processing, but most people are familiar with the in-store overwrapping machines.

Meat overwrapping from grocery stores or a food mart uses an FDA approved meat film that is made to be used with a heating pad. The meat product being wrapped is placed on a Styrofoam or plastic tray. Once placed on the tray, the operator pulls the film over the meat and container. Open ends of the film are pulled tight and tucked under the tray.

Application

Once the film is tucked under the meat tray, the tray is set on the heating pad. The heat from the pad mends open ends together to form a closure. The seal is not waterproof or intended to keep oxygen from entering the package. The film helps to keep juices in the package while protecting the meat from exterior elements.

Cost

Most businesses use overwrapping for short term display or transport packaging. Thicker 100 to 125 ga meat film can be used for long term freezer storage if desired. The thickness and width of meat film used can determine the cost per package.

On the low side, a lighter 57 gauge meat film can cost $.012 per square ft. A heavier 125 ga can cost up to $.03 per sqft. In addition to film costs, trays typically cost $.02 to $.05 each depending on size. Much more affordable than many other forms of packaging. Companies can package thousands of packages with 1 roll of film before needing to change.

Meat Vacuum Packaging

Uses

Meat vacuum packaging is used for packaging many types of meat for extended shelf life. Vacuum packaging is a form of modified atmosphere packaging. The vacuum reduces oxygen content and modifies the atmosphere around the product being packaged.

Proper vacuum packaging provides an airtight seal completely enclosing the product within the packaging. The full seal lowers the risk of freezer burn and increases storage life. Common vacuum packaged meats include bacon, sausage, cold cuts, and more.

Application

Standard vacuum sealers remove air and reduce oxygen content within the package. The reduction of oxygen increases shelf life and slows natural decay. Gas flush vacuum packaging uses inert gases to extend product shelf life. The most common gas used is nitrogen. Nitrogen makes up 78% of the earth's atmosphere. Nitrogen is also heavier than oxygen and pushes oxygen molecules out of the package prior to making a seal. The proper amount of gas flush for the products being packaged can increase the product life tenfold.

Vacuum packaging bags and materials are thicker than other meat packaging materials. Most vacuum bags begin at a 3 mil thickness. Bone-in cuts of meat often require up to a 5 or 6 mil thickness of vacuum packaging material.

Due to the thickness of materials and the machines required, vacuum packaging can be more costly than other meat packaging options. The advantage it offers is better protection and longer storage life. In addition to the thickness of vacuum packaging material, the size of the bag will determine the cost as well.

Cost

For a standard 3 mil thick vacuum bag 8”x10” meat vacuum packaging can begin at $.066 per package. Thicker 5 mil bags of the same size start at $.15 per package. Vacuum sealers come in a variety of price ranges. Home use sealers can be bought for under $100 while commercial vacuum sealers can cost up to a few thousand dollars. These are beginning estimates and all prices can be lowered based on quantities ordered.

Different cuts of meat and varied storage times can require different forms of meat packaging. Feel free to give us a call if you have any additional questions about meat packaging and what machines are the best solution for you.

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