The process of removing air from packaging before sealing significantly extends the shelf life of various food items. By reducing the oxygen present, oxidation and the growth of spoilage-causing microorganisms are inhibited, thereby preserving freshness and quality for a longer duration. For instance, meat that typically lasts a few days in the refrigerator can remain edible for up to a week or more when subjected to this preservation method.
This preservation technique offers substantial benefits, including reduced food waste, cost savings, and the ability to buy in bulk without concern for rapid spoilage. Historically, methods to extend the longevity of foodstuffs have been crucial for survival and trade. This contemporary adaptation provides a convenient and effective means to achieve similar results using modern technology.
