Sous vide
Sous vide was developed by George Pralus at the Restaurant Troisgrois in Roanne, France, in 1967, t is a technique that must be managed carefully. as there are some food safety risks. The key problems are
1) It is impossible to smell vacuum packaged food and Judge whether it is fresh.
2) It is impossible to check the core temperature of food that is hermetically sealed in a package.

Vacuum packaging prevents aerobic bacteria from growing on the food. However, some bacteria are of
a different type: anaerobic. These multiply where there is a absence of oxygen, such as inside a vacuum
pouch.

Sous vide uses relatively low temperatures, and anaerobic bacteria can thrive in these conditions.
To reduce the risk of food poisoning, follow these guidelines:
A. Use the freshest, highest quality ingredients in sous vide packages. Fresh ingredients will have fewer
bacteria to start with.
B. Calibrate equipment every day.
C.. Check all seals and packages for leaks
D. Raw packages must not be kept for more than two days before they are pasteurised.
E. Pasteurisation must take place above 75°C
F. Packages must be cooled to below 3°C within two hours of being pasteurised.
G. Store packages below 3°C, in covered containers
H. Label packages with the date and time of packaging. pasteurisation and expiration.
I. Use packages by the use by date or discard them

Sous vide is widely used by industrial food producers: they can package food with a minimum of processing, and it will retain its flavour, texture and size.
Fresh sous vide is also used in some restaurants, mostly at the ‘high end’. The technique is less popular in the majority of restaurant kitchens because of the cost of the equipment and complexity of the technique