vacuum sealing (food safety) question
I was doing some research online now that I finally have a vacuum sealer that works. I read warnings that some bacteria that are anaerobic (like clostridium botulinum) and can grow in vacuum sealed foods. Apparently, it's a rare situation, but I want to feel confident when I make food that the risk is minimized. The only tip I found to reduce the risk is to keep refrigerated and frozen, and defrost in the refrigerator with a snip cut in the bag so air can get in during the defrosting process. Is it really that simple, or is there more I should know about vacuum sealing safely?