The Food Safety Authority of Ireland says, sous vide, which is French for ‘under vacuum’, is a method of cooking where food is vacuum-packed in a plastic pouch and heated in a temperature controlled bath for a defined length of time.
This cooking method can present some food safety risks which should be identified and controlled. These include the potential for survival and growth of bacteria that can grow under the anaerobic (absence of oxygen) conditions created by the vacuum packaging, e.g. Clostridium botulinum.
Due to the rise in the use of the sous vide cooking in restaurants and catering establishments, the FSAI has prepared a factsheet which highlights the risks associated with this method of cooking. It provides guidance on managing these risks, in particular guidance on cooking temperatures and times. It also makes recommendations for cooling, storing and reheating food that has been cooked by sous vide.
The factsheet is available on our website at: www.fsai.ie/publications_sous_vide