Vacuum Packing

Vacuum-packing is a popular way of extending the shelf-life of food products without affecting the quality.  It is a very good way of preventing food spoilage, but it can create conditions which may lead to growth of anaerobic organisms (organisms that grow better without oxygen), such as Clostridium botulinum.  This organism can multiply and produce toxin at temperatures as low as 3.3 degrees C.  The toxin produced is heat-stable and will not be removed by normal cooking.  Poisoning from Clostridium botulinum toxin is fatal in 20-50% of cases, with early diagnosis and treatment essential to survival.

It is imperative, therefore, that this organism is controlled by correct storage temperatures and the application of, and adherence to, an appropriate use-by date.  Generally speaking, vacuum-packed products should be assigned a shelf-life of not more than 10 days, when stored at 8 degrees C or less.  Longer shelf-lives can be achieved by preservation methods such as high salt content or low pH, but this should be ascertained on a product-by-product basis through research or testing.   

For Business Carrying-Out Vacuum-Packing

You need to implement a HACCP-based system to control the particular hazards associated with the use of the vacuum packing machine.  This should include the storage life and shelf-life you give to vacuum packed products.  Storage life can be defined as the pre-distribution storage period; shelf-life is the period of time from the end of the pre-distribution period to the point-of-use by the consumer.

The following issues should be covered in the HACCP plan:

• Producers of vacuum-packed meat can store it, pre-distribution, for longer than 10 days if storage is guaranteed to be below 3.3 degrees C.  This would represent a critical control point in the HACCP plan.  However, the shelf-life assigned should be not more than 10 days, unless other preservation methods are used. Products, without further preservation, for sale directly to the public should not be given more than a 10 day shelf-life as their subsequent storage cannot be guaranteed to be below 3 degrees C.
• Raw and cooked foods should not be vacuum-packed on the same machine, unless thorough cleaning and disinfection is carried out after using it for raw food.  Neglecting this control caused the death of a 5 year old boy in Wales through E. coli 0157 poisoning, in an outbreak that affected 157 other people.
• Poor quality foods should not be vacuum-packed in an attempt to extend the shelf-life. Vacuum packing cannot improve the safety or quality of a food.
• You must ensure that the vacuum-packing machine is in good working order and has is regularly checked and maintained.
• You must ensure that every product is properly sealed in order to maintain the correct atmosphere inside the packet.
• Clear use-by dates should be indicated, and if this relies on correct storage temperature this too must be stated near the date mark. Labeling must comply with current food labeling regulations.
• Vacuum-packing a product more than once should be avoided, as it becomes impossible to accurately assess its shelf-life.

There may be other issues that are relevant to your business that will need to be included.

For Caterers and Retailers Using Vacuum-Packed Food

As a caterer, it is imperative that you follow the storage advice on the label of any vacuum-packed product that you use.  For example, it is common to see vacuum-packed meat with advice on the label to store at below 3 degrees C.  You must adhere to this in order to control the risk from Clostridium botulinum toxin production.

It is particularly important not to use vacuum-packed food past its use-by date.  It is quite possible that out-of-date food that looks and smells acceptable could be unsafe for consumption.

If your butcher or other suppler is supplying you with vacuum-packed products with a shelf-life in excess of 10 days, you should challenge this and enquire whether alternative preservation methods have been used to extend the shelf-life.  If the supplier cannot satisfy you that the product is safe, you should consider changing your suppliers.

Further Advice

This information does not cover the whole range of issues relating to vacuum-packing.

The Food Standards Agency has produced a guide that is available to download.