It's difficult to say, as the shelf life depends on the type and processing of the food.
As a general rule:
Perishable food must be stored in a cool place. Vacuuming extends the shelf life of food, but does not turn it into a ‘preserve’ (a product that is stable at room temperature).
Although vacuuming extends the life of many fresh foods by reducing oxidation and preventing microbial proliferation (bacteria and mould), most foods still contain enough moisture to allow the growth of microorganisms that can grow with little or no air (anaerobic processes such as with lactic acid). Storage at low temperatures is the only solution here.
An example:
Sliced sausage normally lasts 4 - 6 days in the refrigerator. If you vacuum-seal sliced sausage and then store it in the fridge, it can be kept for a good 3 weeks.
Always remember: perishable food must be refrigerated, with or without a vacuum.
You can find a table with the storage times for various foods in the operating instructions for the appliance (available to download from our homepage).