Will Vacuum Packing Protect From Insects?

Other Methods

• Several other methods of storage will also protect food from insects but they may not be as convenient as vacuum packaging. Dry ice controls many adult and larval insects but won’t destroy eggs or pupae. Oxygen absorbers can also be used in Mylar-type bags or #10 cans and they’re effective against adult and larval insects. However, if oxygen absorbers are used in conjunction with 5-gallon plastic buckets or polyethylene bags, they won’t work because oxygen will re-enter the container over time, allowing larvae to grow. Freezing food is another method that’s used to control live pests but it won’t kill eggs. Heat kills insects, but it’s difficult to control the amount that’s needed. Some people add bay leaves, nails or salt to food to get rid of insect pests, but, according to Utah State University Cooperative Extension, these home remedies have no effect on keeping out bugs.

Other Advantages

• In addition to protecting food from insects, vacuum packaging extends the shelf life of foods. That’s because oxygen causes foods to spoil by making fats turn rancid or causing other chemical reactions in them. Vacuum packaging helps retain nutrients, prevents freezer-burn and allows consumers to save money by buying in bulk. If bags are used instead of wrap, the foods can be boiled or microwaved in the bag, an added convenience.

Disadvantages

• Although vacuum packaging keeps insects out of food and destroys bacteria that causes spoilage, it doesn’t kill other disease-causing bacteria, such as the one that causes botulism poisoning. Oxygen normally provides some protection against the botulism bacteria, which prefers a low-oxygen environment to grow in. Without spoilage bacteria to compete with, botulism bacteria can reproduce even faster in vacuum packaged foods. In addition, by killing off the organisms responsible for bad smells, slime and other signs of spoilage, it’s harder to tell when vacuum packaged foods shouldn't be consumed.

Suggested Foods

• Botulism bacteria can’t reproduce in acidic foods with a pH less than 4.6. Naturally acidic foods include peaches and apples. Other foods that make good candidates for vacuum packaging include raw meat and cheeses such as colby, cheddar and swiss because these foods contain a high number of bacteria that limit botulism growth. Crackers, rice and other foods containing low levels of moisture can also be vacuum packaged, as can foods that will be stored in the freezer, as long as they are thawed in the refrigerator and not left out at room temperature.