Vacuum sealing is a popular option to get a longer shelf life out of many foods. From helping meats avoid freezer burn to ensuring your coffee lasts until you're ready to drink it, this method can be a great way to save money on groceries by buying in bulk. However, not all foods can survive the process.
Vegetables, fermented foods and even certain cheeses can spoil more quickly and even develop toxins or cause botulism if they're vacuum sealed.
CNET
Charles Haverfield, a food-packaging expert with US Packaging and Wrapping, shared his tips for vacuum sealing and why you should never use this household shrink wrap process to preserve certain foods.
Don't miss any of our unbiased tech content and lab-based reviews. Add CNET as a preferred Google source.
7 foods you should never vacuum seal
Soft and unpasteurized cheese
Brie very careful not to vacuum seal soft cheeses. Monger's Provisions
According to Haverfield, soft cheeses should not be vacuum sealed as they can "host anaerobic bacteria, which thrive without oxygen." Cheeses like Camembert, Brie, feta and soft mozzarella are susceptible to this condition and should be eaten as soon as possible after purchase.
... continue reading