The National Center for Food Preservation warns that there are risks with vacuum sealed food products. Some harmful bacteria that only grow in air-free setting can grow much better and faster in vacuum sealed products than if they were not vacuum sealed.

Yes, bacteria—specifically anaerobic bacteria—can not only grow but thrive inside vacuum-sealed bags. While vacuum sealing removes oxygen, which stops "aerobic" spoilage bacteria from growing, it creates the perfect environment for dangerous "anaerobes" like Clostridium botulinum (which causes botulism) and Listeria monocytogenes. Botulism-producing bacteria are particularly dangerous because they are odorless and tasteless, making it impossible to tell if the food is contaminated. This is why vacuum-sealed "perishable" foods, such as raw meat, fish, and soft cheeses, must still be refrigerated or frozen. In 2026, food safety experts warn that "sous-vide" cooking or long-term vacuum storage at room temperature is a high-risk activity for low-acid foods. Vacuum sealing is an excellent tool for preventing "freezer burn" and extending the shelf life of dry goods, but it is not a substitute for proper thermal processing (canning) or cold storage when it comes to preventing the growth of life-threatening pathogens that prefer oxygen-free environments.