Used for a variety of perishable food products, a high barrier shrink vacuum bag offers excellent oxygen and liquid barrier properties for the complete protection of the contents. Vacuum packaging reduces and delays bacteria growth thereby increases shelf life of the products packed. A shrink vacuum bag is additionally dipped in hot water or sprayed upon with steam. The material is designed to shrink and mould itself around the product according to its shape offering enhanced product display and presentation. It offers increased shelf life on fresh meats due to compression of liquids within the muscle which inhibits bacteria growth.