Why does food still break quickly after using vacuum packaging bags?

Microbial activity

Microorganisms that may exist in food are one of the main causes of food spoilage. Even with the use of vacuum packaging bags, microorganisms in food may still remain active, especially under suitable temperature and humidity conditions. These microorganisms can decompose the nutrients in food, produce various metabolic products, and cause food to spoil.

Packaging bag defects

Quality issues with vacuum packaging bags may also lead to food spoilage. If the material of the packaging bag is unqualified or the seal is not tight, air and microorganisms may penetrate into the interior of the packaging, thereby damaging the vacuum environment and making food easily contaminated and spoiled.

Factors related to food itself

The characteristics of food itself can also affect its shelf life. For example, certain foods contain high levels of moisture, fat, or protein, which can easily become a source of nutrients for microbial growth. In addition, food may be physically damaged during processing, storage, or transportation, which also provides opportunities for microorganisms to invade.

Inappropriate packaging method

Although vacuum packaging can remove the air inside the packaging and reduce the growth of microorganisms, it does not mean that all foods are suitable for vacuum packaging. Some foods may undergo changes in their physical properties and taste after being packaged in vacuum, such as drying and hardening, which can actually accelerate food spoilage.

Improper storage conditions

Even if vacuum packaging bags are used for food, improper storage conditions can lead to rapid deterioration of the food. For example, excessive storage temperature, direct sunlight, humidity, etc. can accelerate the spoilage process of food. Therefore, when storing food, it is important to ensure that the temperature, humidity, and lighting conditions of the storage environment are suitable.

Oxidation reaction

Fats and proteins in food are prone to oxidation reactions with oxygen, producing unpleasant odors and harmful substances. Although vacuum packaging can reduce contact with oxygen, it cannot completely prevent the occurrence of oxidation reactions. Therefore, in order to extend the shelf life of food, the contact between food and air should be minimized as much as possible.

Food additives

To prevent food spoilage, certain foods may contain chemicals such as preservatives. However, these chemicals may have negative impacts on human health. Therefore, when choosing food, try to choose food without additives or with fewer additives.