Vacuum packing is a food preservation method that involves removing air from a packaging bag before sealing it, which significantly extends the shelf life of food products. By reducing the oxygen content, vacuum packing slows down the growth of bacteria, mold, and yeast, preventing spoilage and maintaining freshness. This technique is commonly used for storing meats, vegetables, and dry goods, as well as for sous vide cooking, where food is cooked in a water bath at controlled temperatures. Vacuum packing not only helps preserve the quality and flavor of food but also saves space in storage by compressing the packaging, making it a popular choice for both home cooks and commercial food processors.