I have found a useful link that addresses this issue:

http://www.fcs.uga.edu/pubs/current/FDNS-E-46.html

by

Elizabeth L. Andress, Ph.D.
Associate Professor and Extension Food Safety Specialist,
Department of Food and Nutrition

Mel Malinowski


> wrote in message
...
>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.
>