Vacuum-packed foods may last three to five times longer compared to stored foods without this type of packaging. For example, refrigerated cooked ham lasts three to four days, while vacuum-packed cooked ham can last up to two weeks in the refrigerator.
Vacuum sealing slows down the growth of aerobic, spoilage bacteria and fungi by reducing the food's contact with atmospheric oxygen. Therefore, food quality, good texture and appearance lasts longer. The shelf life of particular products depends on the type of food, whether perishable or non-perishable, and on the treatment it undergoes. To maintain food safety, vacuum packaging is not a substitute for the thermal processing of canned foods nor the refrigeration and freezing of food products that need these processes.