The shelf life of vacuum-packed food is heavily dependent on the food itself: Fruit that would oxidise in the air within hours can be stored for several days without any loss of quality (preferably in a cool place, of course), as a large proportion of the oxygen that causes the reaction has been removed. However, the shelf life of other bio-chemical processes (e.g. dairy products and many dough products) cannot be significantly extended.
VACUUM SEALERS & FILMS ALL - How much longer will my food keep if I vacuum seal it?
