Vacuum sealing can significantly extend the shelf life of food but does not replace basic hygiene practices or proper storage. The EcoSeal Pro is not a substitute for proven preservation methods such as canning or freezing and does not protect against all food-related risks.

General safety instructions:

1. Food-specific storage recommendations: Always follow the recommended storage conditions for each type of food (e.g. always keep meat, fish, and dairy products refrigerated or frozen).
2. Keep refrigerated and consume promptly: Vacuum-sealed food often stays fresh longer, but you still need to keep it cold and use it in time. Vacuum sealing is not a replacement for proper refrigeration.
3. If in doubt, throw it out: If you're unsure about the safety or quality of a food item, it's better to discard it. Even small changes in smell, color, or texture can be warning signs.
4. Warning: Risk of botulism! The bacterium Clostridium botulinum can grow in low-oxygen environments (such as inside a vacuum-sealed container) and produce dangerous toxins—especially in low-acid foods like pumpkin, root vegetables, or garlic. Never store such foods at room temperature for too long. Always follow general hygiene guidelines. Keep in mind: Even careful vacuum sealing cannot fully prevent botulism—refrigeration, heat treatment, or sufficient acidification are still necessary.
5. Add acidity for longer shelf life: Adding lemon juice or vinegar (or salt for pickled foods) can increase acidity and help extend shelf life even further.

Tips for safe storage:

Fresh foods (fruit, vegetables, meat):

• Sliced fruit should be stored in the fridge and can be sprinkled with lemon juice to keep it fresh longer.
• Moisture-rich fruit (e.g. strawberries) should be vacuum-sealed with a paper towel to absorb excess liquid.
• Raw meat must always be kept chilled and used within the recommended time frame.

Dry foods:

• Dry foods are ideal for vacuum sealing. They don’t spoil easily but may lose quality over time.
• Vacuum sealing offers additional protection from pests (e.g. pantry moths).

Cooked meals:

• Cooked meals should be vacuum-sealed immediately after cooling and stored in the fridge.
• As with fresh foods, vacuum sealing extends shelf life but does not replace refrigeration.

Additional practical tips:

• Portioning: Divide larger amounts into portions before vacuum sealing. This avoids reopening and resealing, which can reduce shelf life.
• Minimize residual moisture: Pat meat or vegetables dry before sealing to prevent condensation inside the jar. Moisture promotes bacterial growth and shortens shelf life.
• Label your food: Mark vacuum-sealed containers with the date and contents. This helps you track your inventory and use food before it spoils.

💡 Note: These recommendations are based on widely accepted hygiene and storage guidelines. For specific advice on certain foods or health concerns, consult professional resources or contact a specialist (e.g. nutritionist or food safety authority).