There are some foods which for their own unique reasons you might not wish to vacuum pack or need special attention e.g. tomatoes, garlic and cruciferous vegetables such as broccoli, cauliflower, cabbage and brussel sprouts. It is best to part-freeze tomatoes before vacuum sealing and pre-chill garlic, simply because the gases will not expand when frozen or chilled. Cruciferous vegetables should only be vacuum sealed after blanching, cooling and drying.
Mushrooms also need special attention to their preservation. Before attempting to vacuum seal mushrooms they should either be marinated in a sauce or fully frozen.
You may also find that burgers and sausages release air from within their mince meat after vacuum packing. The bag will look ballooned shape. It is not that air has entered the bag, it is trapped air already contained within the produce that cannot be extracted by a vacuum pump in the first place.