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The growth of microorganisms.

The factor that most influences the growth of microorganisms, in addition to the intrinsic characteristics of the food, is the storage temperature and the gaseous composition inside the container. In this regard, the packaging material must guarantee either that there is no significant gas exchange between the inside of the container and the outside, or control the diffusion rate.

Lipid oxidation.

In foods where microbiological growth does not take place or is negligible, the main deteriorations are due to lipid oxidation, resulting in rancidity and the formation of off-flavours, as well as enzymatic and non-enzymatic browning, which makes the food go brown and alters the smell and taste. In both deteriorations, the main factors that influence the shelf life are oxygen and light. With these foodstuffs, it is very important that the material prevents, as in the previous case, the exchange of gases between the inside of the container and the outside – namely, the material must have a low permeability, mainly to oxygen. On the other hand, in products exposed to light, this can pose a significant risk. In this regard, for example, although the consumer usually prefers transparent materials as they can see the content, this can lead to a significant decrease in their shelf life.

Physical deterioration:

Another important type of deterioration is physical – such as loss of crispness in foods with low humidity or, in the opposite case, increased hardness. This type of deterioration is highly influenced by relative humidity, so in these cases, the material must have a low permeability to water vapour to prevent the migration of environmental humidity to the product or vice versa.

The type of packaging material
also influences the shelf life.

The type of packaging is a key factor in influencing the shelf life of the food. Its main function is to protect the food from extrinsic factors – humidity, light, temperature, oxygen and microorganisms – as well as from mechanical damage.

It is important to use good quality vacuum bags to ensure durability of the vacuum. In addition to protecting the food, it must comply with the technical requirements inherent to the process to which it is to be subjected. Its properties such as permeability to oxygen and water, mechanical properties and transparency.