Is cooking in plastic bags safe? 

The chief concerns raised about cooking in plastic bags involve the leaching of potentially harmful chemicals, such as BPA (bisphenol-A) and phthalates, or toxic metals, such as lead, from the bag into the food. Food grade plastic bags, certified as suitable for cooking by their manufacturer, are safe to use.

Is cooking at low temperatures safe?

Reducing the risk of food-borne illness by cooking food depends not just on temperature, but also on time. The lower the temperature, the longer the time. For instance, salmonella, a common type of food-borne bacteria, will be killed in 30 seconds at 150°F/65.5°C but it will take 15 minutes to do so at 130°F/54.5°C.

Almost all potentially harmful organisms will be killed at 130°F/54.5°C given sufficient time to heat the food completely to that temperature. Since most Sous Vide cooking is done between 130°F/54.5°C and 195°F/95°C, the food will be safe. The most common exception is fish, which some people prefer to eat rare or medium rare (116°F/46.5°C to 126°F/52°C). In this case, it is important to only buy fish you would be willing to eat raw – in other words, sushi-grade ocean fish.

Important warning: Individuals who are immunocompromised for any reason should not eat rare or raw food; they should only eat food cooked at or above 140°F/60°C for a sufficient amount of time to ensure the food is pasteurised.

Vacuum & Food Safety 

Vacuum-packaging creates an anaerobic or low-oxygen environment that can encourage the growth of bacteria such as salmonella and botulism when food is handled improperly. Safe food handling and hygiene standards should always be maintained.

What are important food safety considerations with Sous Vide cooking?

When handling food, whether cooking Sous Vide or using more traditional techniques, all cooks should familiarise themselves with basic food safety practices:

• Only work with fresh food that is thoroughly cleaned

• Prevent cross-contamination by using separate cutting boards, washing your hands and use separate and clean storage units

• Observe recommended cooking temperature and times to avoid bacteria growth

• Serve food right away or chill properly in an ice-bath and store immediately in the refrigerator.

For additional food safety and handling tips visit the United States FDA website on food safety.

What clean-up is involved when cooking with the Sous Vide Professional™?

Clean-up could not be easier. Since the food is sealed in cooking pouches, the water and bath stay clean. Simply recycle the cooking pouch. As to cleaning the vessel after cooking, turn off and unplug the Sous Vide Professional™, detach it from vessel, wipe dry with a towel and store in a safe place. Clean out vessel in dishwasher or sink.

Occasionally, or when a cooking pouch may have leaked, simply replace the water with a vinegar/water solution and run unit at 160°F for 25 minutes to remove any residuals or lime. After the cleaning process, turn off and unplug the Sous Vide Professional™, detach it from vessel, wipe dry with a towel and store in a safe place. Clean out vessel in dishwasher or sink.