for those who use vak packers.... one tip ...
do not use to keep stuff sealed in fridge for days on end as botulism thrives in a low oxygen environment at fridge temps....
use them for freezer etc
FSA website has a short 5 minute or so "course" you can do for free and get a vak packing certificate you can print out at end
Paul
Clostridium botulinum produces a toxin in anaerobic environments but there is no issues using vac packers for chilled products if you follow the correct guidance. Store below 8C and ensure a maximum shelf life of 13 days for fresh meat with no further processing beyond cutting, packing etc. Any further processing (mincing, adding any additional ingredients) then it's 10 days.
I tend to use 7 days for everything just to be on the safe side, but that's the guidance.
