The vacuum packed should be frozen, or stored below 4Deg. C. or, wrapped in a non-airtight manner in the fridge (week or so). Otherwise it gets kind of funky.
If you plan on keeping it above 4deg. C (~40Deg.F), Don't leave it air tight; wrap it so it is not airtight.
Botulism has been documented to grow in temps as low as 3.3Deg.C (~37.94F).
C. botulinum growth can be avoided by: Exposure to air, temperature (cooked above 240Deg. F), high sugar content and high salinity (Saltier than you would probably like to eat it).
The key here is the anaerobic storage conditions of the food.
No air, right temp. range, Clostridium Botulinum grows and produces a toxic substance.
Don't even mess with botulism. It is said that one cup of the bacteria has the potential to kill every human in the world! As a matter of fact, it is listed as one of the most toxic bacteria known to man.

I freeze mine and then open the vac. pack (couple slits in it will do) and thaw it in the fridge. No botulism poisoning yet.
Use extreme caution if storing any low acid food in a vac. pack at or above ~37DegF. This stuff is bad news, fast.
Read Jack Whelan's excellent 'Smoking Salmon & Trout' he talks all about this with canning and vacuum packing smoked/raw fish.


Reference:
Whelan, Jack. 1917-1994.
"Smoking Salmon & Trout: Plus Canning, Freezing, pickling & more / by Jack Whelan
Harbor Publishing o. Ltd., Madiera Park B.C.
ISBN 1-55017-302-2