How long can food be stored in vacuum food packaging bags, you ask? How many days can the packaging bag be guaranteed? And all I can tell you is that this is a difficult question to answer. Because it is related to the type of food and the pretreatment before vacuum packaging. After vacuum packaging, different types of food or different pretreatment processes have different storage times at room temperature. For example, if food is stored at room temperature for two days, it should be fresh produce or slightly processed meat. If it is vacuum porridge, it can be extended6days, some can be extended to18day, cooked food is shorter, and dried fruit is longer, even exceeding12moon. For specific products, experiments should be done for verification.The main function of vacuum packaging is to remove oxygen and help prevent food from spoiling. Its principle is relatively simple. Since food mildew and spoilage are primarily composed of microbial activity, most microorganisms(such as mold and yeast)Oxygen is needed to survive, and vacuum packaging uses this principle to extract oxygen from packaging bags and food cells, thereby depriving microorganisms of a living environment.Experiments show that: when the oxygen concentration in the packaging bag is less than or equal to1When the growth and reproduction speed of microorganisms will drop sharply, most oxygen concentrations will be less than or equal to percent0.5of microorganisms will be cultured and reproduced intermittently(Notice:Vacuum packaging cannot prevent food deterioration and discoloration caused by anaerobic bacterial reproduction and enzymatic reactions, so it must be combined with other auxiliary methods, such as freezing, quick freezing, dehydration, high-temperature sterilization, radiation sterilization, microwave sterilization, salting, etc.)middle.In addition to inhibiting the growth and reproduction of microorganisms, vacuum deoxygenation is another important function to prevent food oxidation, because oily and fatty foods contain a lot of unsaturated fatty acids, due to the action of oxygen, unsaturated fatty acids are easily oxidized, and the food will become stale and decomposed. In addition, oxidation also leads to vitaminAand vitaminsCdrain. The unstable substances in food coloring are also affected by oxygen, which darkens the color. Therefore, deoxygenation can effectively prevent food from deteriorating and maintain the color, aroma, taste and nutritional value of food.