Can you vacuum pack hot cooked meat?

* Bacteria Growth: Hot food contains bacteria that can multiply rapidly at temperatures between 40°F and 140°F (4°C and 60°C). Vacuum packing traps the heat and creates an ideal environment for bacteria to grow.

* Spoilage: The lack of oxygen in vacuum packaging can accelerate spoilage, especially in hot food.

* Botulism Risk: Botulism is a serious foodborne illness caused by a type of bacteria that thrives in low-oxygen environments. Vacuum sealing hot food increases the risk of botulism.

Safe Alternatives:

* Cool the meat completely before vacuum sealing it. This reduces the risk of bacterial growth.

* Use a quick-chill method: Submerge the cooked meat in an ice bath or cold water to cool it down rapidly.

* Store vacuum-sealed meat in the refrigerator for up to 3-5 days.

Important Note: Always follow safe food handling practices when dealing with cooked meat.