The pfft! tells you that it’s fresh.
Whether it’s a can of coffee or a jar of roasted peanuts, the sudden rush of air when you open a vacuum-packed container tells you that the contents inside should be as fresh as the day they were packed.
But vaccum sealing at home has it risks. In an Oct. 4 Chicago Tribune article, Barry Swanson, a professor of food science and nutrition at Washington State University Pullman noted that you should never thaw frozen vacuum-sealed foods at room temperature. “As long as you keep the temperature down, you’ll prevent the germination and growth of spores,” Swanson said. “You have to store in the freezer, and thaw in the refrigerator.” Instead, cut the vacuum-sealed bag open before thawing to let in air, which prevents botulism from growing.
For the full article, click on the following link to The Chicago Tribune at http://www.chicagotribune.com/features/food/chi-0610040003oct04,1,6086621.story?ctrack=1&cset=true
