The main risk with vacuum sealing is storing low-acid, moist food without enough cold. UConn Extension notes that botulism is most likely to come from low-acid, moist foods kept without air.
Never
- Perishable food at room temperature. Vacuum-sealed meat, fish, cooked food and cheese must still be refrigerated or frozen.
- A substitute for canning. Vacuum packing does not replace heat processing for shelf-stable foods.
Take extra care with
- Soft cheeses and fresh mushrooms: moist and low-acid; keep sealed portions cold and use them quickly.
- Fresh vegetables for the freezer: many freezing guides recommend blanching first, since some vegetables keep releasing gases and lose quality.
- Garlic or herbs in oil: a classic low-acid, low-oxygen risk; refrigerate and use quickly, or freeze.
- Bread, chips and crackers: safe, but easily crushed. See how to seal them.
Great to seal
Raw and cooked meat for the freezer, fish (frozen), hard cheese (refrigerated), coffee, nuts, rice, dried fruit and jerky. UConn Extension lists crackers, rice, dried fruit, nuts and jerky as fine at room temperature in vacuum bags.
Keep it cold
Vacuum sealing is not a substitute for refrigeration or freezing. Clemson Cooperative Extension advises keeping vacuum-packaged perishables at 34 to 40°F, or 0°F or below for longer storage.
