The vacuum sealing process can keep food fresh longer as it greatly limits the growth of aerobic bacteria, fungi, and other organisms that cause spoilage. However, there are certain kinds of bacteria that can survive in low oxygen environments. Botulism and misteria monocytogenes are a few examples. They won’t make your food smell or taste bad, which makes them even more dangerous. As long as you follow safe vacuum sealing practices, you can reduce the risks. Perishable goods are more vulnerable to anaerobic bacteria. To prevent contamination, wash your hands before you prepare your food. Make sure to clean your countertops and utensils. More importantly, freeze perishable goods before sealing them with your machine.