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The main risks associated with vacuum sealing fresh meats and fish in general, are bacterial contamination before vacuum sealing, and/or storing already spoiled products.
You can re-seal with the vacuum sealer after opening the original package, several times, as long as the package, which was frozen, remains fully frozen and is sealed properly again, with the sealer. In other words, do not allow the meat/fish to thaw or partially thaw, then re-seal and re-freeze. The bags can sometimes be re-used, depending on the instructions and recommendations of the manufacturer of your particular sealer. For example, in the informative article below, the bags may be dishwasher safe, and may be re-used numerous times, if washed/cleaned thoroughly. The bags may also be microwaved and/or boiled, but it is not advisable to re-use those
bags after they have been microwaved or boiled.http://www.sausagemaker.com/vacuumsealers-1.aspx
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