It is often presented as a miracle method to keep food longer. However, vacuum, which consists in removing the air from a packaging to protect its content, is not without danger. This is what Océane Sorel, virologist known under the pseudonym @thefrenchvirologist, explains in a recent video. Behind this prized technique in the kitchen, certain errors can promote the proliferation of bacteria, or even create an environment conducive to particularly dangerous microbes.
What vacuum is not really done
The virologist dismantles several misconceptions. We often hear that the vacuum is “more hygienic than freezer“or that she”eliminates 80 % of bacteria“Now, according to Océane Sorel, it’s the opposite:”Do not kill bacteria: it only slows down their proliferation. Bacteria and mold already present await their moment as soon as the food is exposed to air“. In the absence of oxygen, certain anaerobic bacteria can even develop more easily. Among them, Clostridium Botulinum, responsible for botulism, is among the most feared.”Vacuum can even create a perfect environment for this type of microbes“warns the expert.
Essential precautions to limit the risks
Vacuum is not to be proscribed completely, but it requires to follow strict rules. Océane Sorel advises carefully checking the integrity of the bags used, even the absence of micro-hooks. Foods should be placed under vacuum as soon as they are very fresh, without waiting. It is also recommended to note the packaging date and then keep the products in the refrigerator or freezer. The shelf life will depend on the type of food, but a simple glance or smell remains the best indicator: if the appearance or the odor seems abnormal, it is better to refrain from consuming it.