Vacuum is one of the most widespread and efficient food storage systems. The method is very simple, the food is packed in a bag thanks to specific machines that remove all the air present.
The reason why the food is stored much longer, is due to the lack of contact with air and therefore with oxygen, which is the primary cause of oxidation.
This process from before was applied especially at the industrial level, lately it has also spread in private homes with simpler and less bulky machinery and accessible to everyone.
The vacuum is a safe storage system, as it separates and protects the food material from any microbes and bacteria present in the environment and dust.
Separation from microorganisms has the effect of considerably lengthening storage times, because they are the main cause of deterioration together with the action of oxygen.
Vacuum storage times vary greatly depending on the type of food and the surrounding temperature, they can be from a minimum two days to a maximum of two years.
All this time the food keeps unchanged in addition to its appearance also the taste and nutritional values.