If food in vacuum seal will get odors in the refrigerator ?

Many people think that once food in vacuum seal, they will never absorb odors when stored in the refrigerator. However, when opening the fridge, they still smell a strange mix of meaty, fruity-acidic, and sauce-like odors. Clearly, the food in vacuum seal are supposed to be airtight, so why do they still absorb odors?

In fact, many people opt for cheap ordinary vacuum sealer bags without noticing their "insufficient barrier properties":

Ordinary thin vacuum sealer bags can be vacuumed, but their material density is inadequate. Volatile odor molecules (such as the fishy smell of seafood or the pungent odor of onions) can seep through gaps in the bag. This is especially noticeable when stored for more than 3 days, leading to more obvious odor transfer.

Reused old food vacuum bags, even if no damage is visible to the naked eye, may develop micro-cracks at the sealed edge due to repeated heating, creating "channels" for odor leakage.

Even if the food vacuum bags are in good condition, randomly piling all food in vacuum seal on the same shelf in the refrigerator can still cause odor transfer.

Cold air circulates in the refrigerator. If raw meat, seafood, cooked food, and fruits/vegetables are stored in the same area—even if all are vacuum-sealed—volatile odors will spread with the airflow and adhere to the surface of other ingredient bags (especially at low temperatures, where odor molecules attach more easily). As a result, mixed odors will be noticeable when thawing or opening the bags.

So, how should we deal with this?

Step 1: Choose the right vacuum - sealed food bags to block odors at the source

Prioritize "high-barrier vacuum - sealed food bags": Look for those labeled "low-temperature resistant" and "strong barrier" on the packaging, which are especially suitable for storing strong-odor foods like seafood, meat, and onions.

"Double protection" for strong-odor foods: When handling raw meat or seafood, first wrap them in a food-grade plastic bag (after patting dry surface moisture), then place them in a vacuum sealing bags for sealing. This double barrier provides extra protection.

Avoid reuse: Vacuum bags are disposable. Even if cleaned after opening, their sealing performance will be damaged. Don’t compromise freshness to save money.

Step 2: Plan refrigerator zones based on the intensity of ingredient odors and their intended use

Strong-odor zone (e.g., lower drawer of the freezer): Store vacuum-sealed raw meat, seafood, cured meats, onions, garlic, etc. These foods have highly volatile odors and should be isolated in a low-temperature, stable area (to avoid temperature fluctuations from frequent door openings).

Medium-odor zone (e.g., middle shelf of the refrigerator): Store vacuum-sealed cooked foods (braised dishes, leftovers), cheese, soy products, etc. Ensure at least one shelf separates this zone from the strong-odor zone.

Mild-odor zone (e.g., upper shelf and door racks of the refrigerator): Store vacuum-sealed fruits/vegetables (leafy greens, berries), bread, steamed buns, etc. These ingredients have mild odors and easily absorb odors, so keep them away from strong-odor sources.

When storing, use vacuum container or partitions to physically separate ingredients in different zones, reducing odor cross-contamination from cold air circulation. Regularly wipe the refrigerator interior with baking soda to absorb residual odors.