Different foods have different storage periods, as follows.

Dried fruits: The shelf life of vacuum-packed dried fruits is as long as half a year to one year, but once the package is opened, problems are very likely to occur during the shelf life. Therefore, if this type of food smells of unpleasant odors, tastes bitter and sour, it should be thrown away. If the taste is no longer crispy, it means it has absorbed water and will quickly deteriorate, grow mold, and become oxidative and rancid, so you should not use it again.

Meat products such as sausages: If they are vacuum packed and placed in dry or frozen conditions, the nutrition will be poor, and the shelf life can be up to 3 years. After the shelf life, if there is a smell or the casing is sticky, it means that microorganisms have multiplied and it can no longer be eaten.

Extended information:

The preservation time of vacuum preservation and freezing is 3-5 times longer than that of traditional preservation methods.

Traditional airtight preservation can no longer better meet our health needs. PP/PE materials can easily release the carcinogen bisphenol A at high temperatures, and are prone to aging and deformation, leaving behind odors that are difficult to remove.

The history of human preservation is a history of the development of human civilization. From the prehistoric natural drying, fermentation and natural low-temperature freezing to the current refrigerators and freezers and airtight preservation, the advancement of food storage methods has promoted the development of human civilization.

The preservation time of vacuum preservation and freezing is 3-5 times longer than that of traditional preservation methods. It can better seal the container, isolate the outside air, inhibit the growth of bacteria and microorganisms more efficiently, and retain more nutrients and freshness.