I am planning to get/use vacuum storage (eg, Foodsaver).

It appears from the FAQ that some organisms such a botulism grow BETTER in
anaerobic conditions. That leads me to wonder what special issues those of
us preserving food via vacuum packing should be aware of. Clearly, lack of
oxygen is not in and of itself an adequate safeguard against spoilage;
together with good refrigeration or freezing, however, it may improve
quality and extend shelf life.

If anyone has scientific information about this (not just opinions), it
might be a useful thread/FAQ item.