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Shelf Life Table

INDICATION OF IMPROVEMENT OF SHELF LIFE OF VACUUM PACKAGED PRODUCTS

Perishable food products: Indication Shelf life extension

Shelf life of perishable food can be extended by packing under vacuum in a special vacuum bag.

  1. Elimination of oxygen and preventing oxygen to get in touch with the product
  2. Hygiene: No contamination during transport and storage, hygienic transport and storage
  3. Hygiene: No contamination during handling the packaged product
  4. Flavors are better preserved in the food
  5. Preventing freeze burn, drying out and shriveling of the “skin” of the product
  6. No loss of product by having to cut off discolored or dried out parts
  7. Products can be bought at larger quantities, kept longer, will keep better appearance for a longer time, less products will have to be thrown away
  8. Natural moisture content is preserved
  9. No weight loss of the products
  10. No moisture is absorbed out of the air, no discoloration

Shelf life extension is only an indication. Shelf life depends very much on the freshness and cleanliness of the product and processing conditions!

  1. Food products are natural products and are never exactly the same.
  2. The rate of spoilage depends greatly on the number of aerobic, anaerobic bacteria and fungus initially on the product under the hygienic conditions and temperature when the products are packaged.
  3. The quicker, cleaner and the more hygienic the conditions under which the products are packaged the better
  4. Working with clean knifes, cutting boards and machinesis essential
  5. The rate of spoilage also depends on the conditions, temperature, light, during storagee
  6. A good quality vacuum bag is required to maintain the vacuum over a longer period of time
 
Kept in a refrigerator Normal vacuum packaged
Cooked food 2 days 10 days
Fresh meat 2 days 6 days
Chicken     2 days 6 days
Cooked meat 4-5 days 8-10 days
Fresh fish  2 days 4-5 days
Cut meat, sandwich   3 days 6-8 days
Smoked meat-sausage 90 days 365 days
Dutch cheese 12-15 days 50-55 days
French cheese 5-7 daysn 13-15 days
Fresh vegetables 5 days 18-20 days
Fresh herbs 2-3 days 7-14 days
Lettuce 3 days 6-8 days
Fresh fruit 3-7 days 8-20 days
Deserts 5 days 10-15 days
     
Kept at room temperature Normal vacuum packaged
Bread, rolls 2-3 days 7-8 days
Cookies 120 days 300 days
Dried food 10-30 days 30-90 days
Not cooked noodles 180 days 365 days
Coffee, tea                  30-60 days 365 days
Wine 2-3 days 20-25 days
Non alcoholic after opening 2-3 days 7-10 days
Baked products 2-3 days 7-10 days
Nuts 30-60 days 120-180 days
Chips, snacks 5-10 days 20-30 days
     
Kept in a freezer (-18C) Normaal Onder vucuum
Fresh meat 6 months 18 months
Minced meat 4 months 12 months
Chicken 6 months 18 months
Fresh fish  6 months 18 months
Fresh vegetables 8 months 24 months
Champignons 8 months 24 months
Herbs        6-10 months 18-30 months
Fruit 6-10 months 18-30 months
Cut meat, sandwich 2 months 4-6 months
Baked products 6-12 months 18 months
Coffee beans 6-9 months 18-27 months
Ground coffee 6 months 12-34 months
Bread, rolls 6-12 months 18-36 months
     

All values are only an indication of possible shelf life extension. Because of the many variables of the food substances and processing conditions no rights or claims may de derived from this information.

Tips

  • Vegetables, clean very well under water.
  • Cucumbers and courgettes contain a lot of moisture and cannot be vacuum packed.
  • Herbs with a high oil content like thyme, mint or rosemary can best be vacuum packed in dried condition.
  • Herbs like basil, tarragon, dill, parsley and chives can be best frozen first and dried to prevent loss of aromatic flavors.
  • Soft mushrooms will turn mushy. Mushrooms can better be washed, cut, dried and frozen before vacuum packaging. During preparations don´t defrost the mushrooms but use directly in the cooking process