Vacuum packaging is widely used in the food industry to extend the shelf life of perishable products. This method involves removing air from the packaging environment to create anaerobic conditions, thereby slowing down microbial growth. A range of studies has explored how vacuum sealing affects different food types, particularly meats and vegetables, under various storage conditions.

Recent findings underscore the effectiveness of vacuum packaging for raw and cooked chicken meat. In a study by Mathew et al. (2016), chicken stored at –24°C in vacuum-sealed low-density polyethylene (LDPE) bags with 80 µm thickness maintained low microbial counts (2×10⁵ CFU/ml) even after 60 days. Protein and fat content degraded more slowly at lower temperatures and with thicker packaging, indicating that both thermal control and packaging thickness are crucial to preserving meat quality. In contrast, samples stored at 4°C showed spoilage within 15 days, reinforcing the importance of freezing for long-term storage.

In another study, Chetti et al. (2012) demonstrated that vacuum-packaged whole chillies stored under cold conditions retained significantly more capsaicin and color than those kept in traditional jute bags. Over a 24-month period, chillies stored in vacuum-sealed polybags maintained high quality with minimal moisture fluctuations, confirming that oxygen barrier films help slow oxidation and pigment degradation.

However, vacuum sealing is not universally effective for all food types. A 2024 study by Sefrina and Fikri tested vacuum-sealed sautéed vegetables and found that while nutritional content remained stable up to 7 days, Salmonella growth was detected by day 14, even under refrigeration. This suggests that vacuum sealing alone may not be sufficient to ensure microbiological safety in cooked vegetable products, especially those with high moisture content.