Vacuum packaging

A packaging method in which some or all of the air is drawn out of flexible or rigid containers before sealing. By denying oxygen to spoilage organisms, vacuum packaging preserves flavour, suppresses aerobic bacteria and moulds, and extends shelf life — widely used for cured meats, cheeses, coffee, and sous-vide products. The trade-off is an anaerobic environment that favours Clostridium botulinum and Listeria monocytogenes, so vacuum packing must be paired with refrigeration, curing salts, acidity, or other hurdles, never trusted alone. Seal integrity and proper gas-barrier films are essential quality parameters.