The shelf life of vacuum-sealed chicken depends on whether it is stored in the refrigerator or freezer. Vacuum sealing significantly extends the freshness of chicken by removing air and reducing the growth of bacteria. Here’s a breakdown:
When vacuum-sealed and stored in the refrigerator at a temperature of 40°F (4°C) or lower, raw chicken can last:
Raw Chicken: 3 to 5 days
Cooked Chicken: Up to 10 days
It's important to regularly check the package for any signs of spoilage, such as a foul smell, slimy texture, or discoloration. Even vacuum-sealed chicken should be consumed within these timeframes to ensure safety.
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In the freezer, vacuum-sealed chicken can last significantly longer because the low temperatures inhibit bacterial growth:
Raw Chicken: Up to 9 months
Cooked Chicken: Up to 12 months
Although the chicken remains safe to eat beyond these periods if properly frozen, its quality may degrade over time due to freezer burn or loss of flavor and texture.
Follow these tips to ensure vacuum-sealed chicken stays fresh and safe for as long as possible:
Maintain Consistent Temperature: Store chicken in the coldest part of the refrigerator or freezer and avoid frequent temperature fluctuations.
Label Packages: Clearly label vacuum-sealed chicken with the packaging date to track storage duration.
Thaw Properly: Defrost chicken in the refrigerator or under cold running water, not at room temperature, to prevent bacterial growth.
Inspect Before Use: Always check vacuum-sealed chicken for any signs of spoilage before cooking.
Vacuum-sealing is an excellent method for preserving chicken, extending its shelf life in both the refrigerator and freezer. However, following recommended storage guidelines and monitoring for spoilage are essential for ensuring safety and maintaining quality. When in doubt, it’s better to err on the side of caution and discard questionable chicken.
