While vacuum sealing temporarily halts or slows down (depending on how vacuum pressure obtained) growth of microbes by eliminating oxygen. EcoLoc works very differently and actively kills microbes using PureFize patented broad spectrum UV light. This means that the microbial load on the food is not temporarily slowed down but significantly reduced. In the event of contamination of pathogenic microbes, the exposure is reduced giving our immune system a better chance to deal with the intruders and build a strong and resilient immune system. So EcoLoc both improves food quality and ensures that the food is safer to eat. From a preservation perspective external studies show that UV is preserving food better than vacuum. See study here: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10108318/