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Vacuum sealer news
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Jaybird Offline
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Post: #1
Vacuum sealer news
Saw the following at Ray Basso's forum...interesting. Go to <!-- w --><a class="postlink" href="http://www.bbqforum.com">www.bbqforum.com</a><!-- w --> and scroll down the page to see the whole discussion:

I had the health department out the other day to look at my kitchen set up and give me a site evaluation. We got to talking about using vacuum sealers and she said don't ever seal up somehting that is not yet cooled below 40 degrees. She said that it promotes bacteria growth right away if you do. Even shared a case in Topeka where this was true. Said it is not a safe practice.

Anyone heard of this?
Ed

Otis and the Bird BBQ Team
12-12-2008 12:04 PM
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hossrocks Offline
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Re: Vacuum sealer news
My CDHD inspector says the same. Apparently the moisture is where the bactria grows. I gave quick argument when he told me. I felt the sealer was pulling all the air out of the bag. Leaving nothing for the bacteria to grow from. He was quick to point out that the moisture is the problem not the air. It's a different type of bacteria, grows only when oxygen is not present. "Clostridium botulinum bacteria only grows in anaerobic, oxygen-free environments. Because vacuum sealing removes air, it sets up anaerobic conditions perfect for growth."
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12-12-2008 12:46 PM
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SoEzzy Offline
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I've heard of it happening even when using Ziploc or Glad bags.

The trouble starts because most people don't have the equipment to flash freeze or Blast freeze foods, if you want to bag and chill or bag and freeze, folks don't pull or slice the meat, then lay it out in thin layers on trays over ice to reduce the temperature of the meat quickly.

What a number of people tend to do, is pull or slice the meat, then bag it into bulging bags, then chill or freeze the bags.

The outside will cool fairly rapidly, but the inside can stay quite hot for a long time, and this is leaving the meat in the 40 - 140 degree "danger zone".

So if you have to bag and chill, and you don't have the specialist blast freezer equipment, you are better putting thin bags on ice, or thin layers of meat on trays and put the trays on ice, by keeping the layers thin, the meat chills quickly, you can then bag it in bulk.

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Respice = you didn't use enough spice the first time! adspice = you ought to add spice, you know? prospice = you should be an advocate for spice!
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12-12-2008 12:48 PM
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no1plumber Offline
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Post: #4
Re: Vacuum sealer news
I just renewed my food hanlers permit this week. The study guide for the permit go'es over this exact subject. You can down load it at Weber Morgan Health Dept Just click on self study guide.
12-12-2008 10:32 PM
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stroialbert23 Offline
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SoEzzy;p="12857 Wrote:I've heard of it happening even when using Ziploc or Glad bags.

The trouble starts because most people don't have the equipment to flash freeze or Blast freeze foods, if you want to bag and chill or bag and freeze, folks don't pull or slice the meat, then lay it out in thin layers on trays over ice to reduce the temperature of the meat quickly.

What a number of people tend to do, is pull or slice the meat, then bag it into bulging bags, then chill or freeze the bags.

The outside will cool fairly rapidly, but the inside can stay quite hot for a long time, and this is leaving the meat in the 40 - 140 degree "danger zone".

So if you have to bag and chill, and you don't have the specialist blast freezer equipment, you are better putting thin bags on ice, or thin layers of meat on trays and put the trays on ice, by keeping the layers thin, the meat chills quickly, you can then bag it in bulk.
Yes, Iagree with you, enough difficult procedure. It demands certain efforts. And it is absolutely not expedient to use

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03-19-2009 11:57 AM
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