Vacuum bags have as great advantage that they can be used in a wide variety of foods, especially for meats, sausages, fish or dairy products. It is important to follow the rules of hygiene and handling when dealing with any food, and we must ensure that we are packaging fresh products in perfect condition. There are some microorganisms that grow in oxygen-free environments and the danger is that they do not alter the conditions of the food, so the presence of these unwanted pathogens goes unnoticed.
Otherwise, the process to be followed consists on washing or disinfecting the food of its bacterial load and then placing it in the bags, to which neither additives nor preservatives are added. Then gases such as oxygen, nitrogen or carbon dioxide are added to prevent the appearance of bacteria and fungi typical of the food and thus extend its preservation.