Sous vide is a system of cooking raw or par-cooked food in a sealed pouch under vacuum. Core temperatures as high as 95°C for 2 minutes, or equivalent are required. The food should be blast chilled to below 3°C within 2 hours of cooking. In the UK storage life of 8 days, including the day of production and consumption is the maximum recommended. The main risk is from anaerobic, spore-forming bacteria such as Closridium botulinum. Spores will survive cooking and temperature abuse during storage may enable germination of spores and multiplication of vegetative bacteria.
ADD PHOTO OF VAC PACKED FOOD