Vacuum-sealed packaging has become a go-to method for preserving freshness, extending shelf life, and reducing food waste. From ready-to-eat meals to packaged fish and deli meats, the technology is everywhere. But behind its convenience lies a serious risk: vacuum sealing can create the perfect environment for deadly pathogens.

When oxygen is removed from food packaging, spoilage slows down — but so does the natural suppression of bacteria. Anaerobic organisms like Clostridium botulinum (the bacteria that causes botulism) thrive in these conditions. Botulism, although rare, can be fatal and is one of the most dangerous forms of food poisoning. Even small amounts of toxin can cause paralysis and require intensive medical treatment.

Vacuum-sealed fish, in particular, has been implicated in

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