one of the most often asked questions that comes up in the sous vide groups on Facebook from people who are new to it is "Is it Safe"? Two of the main reasons this is asked is due to the cooking temperatures used in sous vide are usually well below what the USDA says are "Safe" to avoid food borne pathogens. The other is from those how fear that cooking in plastic may leach unwanted chemicals into their food. I will address these two topics below. Unsafe Temperatures?: There