Maya Ellison
There are conflicting opinions on whether sous vide plastic bags are safe for cooking. Some sources claim that the low temperatures used in sous vide cooking (below 100°C) mean that the plastic will not break down, and therefore it is safe. However, others argue that all plastics, when exposed to heat, will leach chemicals into the surrounding medium, including food. It is recommended to use food-grade vacuum sealing bags made of polyethylene, as they are BPA-free. Ziploc bags are also considered safe for sous vide cooking by some, but there are concerns about bacteria growth due to the inability to remove all air from the bag. Overall, there is a lack of published studies specifically focused on the migration of chemicals in sous vide conditions, so it is a matter of personal comfort and risk assessment.
| Characteristics | Values |
|---|---|
| Safety concerns | Plastic bags may leach harmful chemicals like Bisphenol-A (BPA) and phthalates into food when heated. |
| Safe alternatives | Food-grade vacuum sealing bags made of polyethylene and polypropylene are recommended by some sources as they are BPA-free. |
| Water temperature | Water temperatures above 158°F may cause the bag to open at the seams. |
| Double-bagging | Using two bags can prevent leakage and ensure food safety. |
| Food type | Sous vide is generally considered safe for cooking poultry and meats. |
| Cooking time | Longer cooking times may increase the risk of chemical migration. |
| Bag type | Sturdy resealable freezer bags, such as Ziploc bags, are recommended by some sources as safe alternatives. |
| Bag safety | Bags specifically designed for sous vide cooking are usually free of BPA and other harmful chemicals. |
| Temperature range | Sous vide is typically cooked at temperatures below boiling, reducing the risk of plastic breakdown. |
| Bag sealing | Air removal from bags is important to prevent bacteria growth; vacuum sealing is recommended but not necessary. |
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What You'll Learn
- Sous vide plastic bags are made from polyethylene, which is BPA-free
- However, all plastics leech chemicals to some extent
- Low cooking temperatures can encourage the growth of bacteria
- Double bagging with Ziploc bags can prevent water seepage
- Some alternatives to plastic bags are silicone-based cooking bags
Sous vide plastic bags are made from polyethylene, which is BPA-free
Cooking sous vide involves vacuum-sealing raw or partially cooked foods in plastic bags and submerging them in a hot-water bath for a few hours to a few days. The concern with cooking in plastic bags is that when heated to certain temperatures, they may leach harmful chemicals like Bisphenol-A (BPA) into the food.
However, sous vide cooking is typically done at temperatures well below boiling, and boiling temperatures are when plastics start to break down. The low cooking temperatures used in sous vide (usually 130 to 140°F) mean that the risk of ingesting harmful chemicals is minimised.
The bags sold specifically for sous vide cooking are made from polyethylene and are free of phthalates, BPA, and other hormone-disrupting chemicals. Polyethylene is an inert substance that does not contain additives like BPA or phthalate, which can leach into food and potentially negatively impact health. Ziploc bags are also made from polyethylene plastic and are free of BPAs and dioxins. They are safe to use for sous vide cooking as long as the water temperature does not exceed 158°F, as the heat can cause the bag to open at the seams.
While sous vide bags are made from polyethylene, which is BPA-free, it is important to note that some studies have found that even BPA-free products can release harmful chemicals. A 2011 toxicology study published in Environmental Health Perspectives examined over 450 commercially available plastic products and found that almost all of them "leached chemicals having reliably detectable EA (estrogenic activity), including those advertised as BPA-free".
Therefore, while sous vide plastic bags made from polyethylene may be safer than other types of plastic bags, it is still a grey area, and there is no definitive answer as to whether any type of plastic is completely safe for cooking.
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However, all plastics leech chemicals to some extent
While sous vide cooking is done at temperatures well below boiling, there is evidence that all types of plastic, when exposed to heat, leach chemicals to some extent. A 2011 toxicology study published in Environmental Health Perspectives examined over 450 commercially available plastic products and found that almost all of them "leached chemicals having reliably detectable EA (estrogenic activity), including those advertised as BPA-free".
This is a significant concern as EA can act as endocrine disruptors, potentially impacting human health. However, it's important to note that the risk is influenced by factors such as contact time and temperature. Sous vide cooking typically involves lower temperatures and shorter cooking times, reducing the potential for chemical leaching compared to other cooking methods or storing water in plastic bottles.
To minimise risks, it is recommended to use food-grade vacuum sealing bags made of polyethylene, which are BPA-free. These bags are designed to withstand higher temperatures without leaching harmful chemicals. Sturdy resealable freezer bags, such as Ziploc bags, can also be used effectively for sous vide cooking. However, it is advised to double-bag when using these bags to prevent the seams from opening at higher temperatures.
While the plastic bags used for sous vide are generally considered safe, it's important to recognise that all plastics can leech chemicals to some degree. Therefore, it is advisable to follow recommended safety guidelines, use suitable bags, and be mindful of cooking temperatures and durations to minimise potential chemical exposure.
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Low cooking temperatures can encourage the growth of bacteria
Low cooking temperatures used in sous vide, typically 130 to 140°F, can encourage the growth of spore-forming bacteria, including Clostridium botulinum, which thrive in oxygen-free environments. This temperature range is often referred to as the \"danger zone". Salmonella, for example, thrives in a temperature range from about 40°F to 135°F.
To prevent bacterial growth, it is recommended to maintain a temperature of 130°F or higher when cooking sous vide. At 136°F, it takes 63.3 minutes to achieve a safe level of bacteria reduction, which is virtually impossible using traditional cooking methods. However, sous vide cooking allows you to maintain this temperature for a sufficient duration to kill bacteria.
The type of plastic bag used for sous vide cooking is also important. It is recommended to use food-grade vacuum sealing bags made of polyethylene, which are BPA-free and do not contain additives like phthalates. These bags need to be sealed with a vacuum sealing system. If using Ziploc bags, double-bagging is recommended to prevent the bags from opening at the seams at temperatures above 158°F.
While sous vide cooking at temperatures below boiling can reduce the risk of plastic breakdown, it is important to note that all plastics leach chemicals to some extent. Therefore, it is advisable to use food-safe plastic bags and follow proper handling and storage procedures to minimise potential health risks.
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Double bagging with Ziploc bags can prevent water seepage
While sous vide is considered safe, there are some concerns about the safety of cooking food in plastic bags. The main concern is that heating plastic bags to certain temperatures can cause them to leach harmful chemicals, such as Bisphenol-A (BPA), into the food. However, it is important to note that sous vide cooking is done at temperatures well below boiling, and plastics typically start to break down at the boiling point of 212°F/100°C.
To address these concerns, it is recommended to use food-grade vacuum sealing bags made of polyethylene and certified as BPA-free. These bags are designed to be safe for sous vide cooking and are available from brands like FoodSaver. However, these bags require a vacuum-sealing system, which incurs additional cost.
As an alternative, sturdy resealable freezer bags, such as Ziploc bags, can be used for sous vide cooking. Ziploc bags are made with low-density polyethylene (LDPE), a type of plastic known for its impermeability. This material creates a barrier that prevents water molecules from penetrating the bag. The zipper seal on Ziploc bags, when properly closed, forms an airtight and watertight barrier, further enhancing their water resistance.
However, a single Ziploc bag may not be sufficient for sous vide cooking at temperatures above 158°F, as the heat can cause the bag to open at the seams, exposing the food to water. To address this issue, it is recommended to use double bagging with two Ziploc bags. By placing one sealed Ziploc bag inside another, the risk of seams opening due to high temperatures is mitigated, preventing water seepage and ensuring the integrity of the seal.
Some users have reported successfully using double-bagged Ziploc bags for sous vide cooking at temperatures above 160°F for extended periods, such as cooking ribs at >170°F for 8 hours. Double bagging can also help reduce the transfer of colour and odour from the food to the water bath, making it easier to manage during and after the cooking process.
In conclusion, double bagging with Ziploc bags is a safe and effective method for sous vide cooking. It provides an extra layer of protection against water seepage and allows for the use of liquids and marinades during the cooking process. However, it is important to follow proper sealing techniques and ensure that the bags are securely closed to optimise their water resistance.
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Some alternatives to plastic bags are silicone-based cooking bags
The safety of using plastic bags for sous vide cooking is a topic of debate. Some people express concern about the potential for harmful chemicals, such as Bisphenol-A (BPA), to leach into food when plastic bags are heated. It is worth noting that sous vide cooking is typically done at temperatures below boiling, and boiling temperatures are when plastics start to break down. Additionally, the bags used for sous vide cooking are often made of inert polyethylene, which does not contain additives like BPA or phthalates that can pose health risks.
As an alternative to plastic bags for sous vide cooking, some people opt for silicone-based cooking bags. These bags are designed to be reusable and environmentally friendly, reducing the contribution to the millions of single-use plastics that end up in landfills and oceans each year. Silicone bags can be used for sous vide cooking, storing leftovers, and even reheating food. They provide an airtight seal and can withstand a wide range of temperatures, making them suitable for various applications.
However, it is important to consider some potential drawbacks of silicone bags. Some users have reported that silicone bags can be difficult to clean, especially in the crevices, and they may not be as effective at removing air as plastic bags. Additionally, the environmental benefits of silicone bags have been debated, as they may not be as recyclable as polyethylene bags.
When choosing between plastic and silicone bags for sous vide cooking, it is essential to weigh the benefits and drawbacks of each option. Plastic bags may raise concerns about chemical leaching, but they are widely used and recommended by some sources. Silicone bags offer a reusable and eco-friendly alternative, but they may come with their own challenges regarding cleaning and air removal. Ultimately, the decision depends on individual preferences and priorities regarding convenience, sustainability, and potential health risks.
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Frequently asked questions
The safety of sous vide plastic bags is a grey area. While some sources claim that Ziploc bags are safe for sous vide cooking, others argue that all plastics leach chemicals when exposed to heat.
Food-grade vacuum sealing bags made of polyethylene are recommended for sous vide cooking as they are BPA-free. Ziploc bags made with low-density polyethylene can also be used, but double-bagging is recommended for cooking in water temperatures above 158°F.
Yes, some people use silicone-based cooking bags as an alternative to plastic bags for sous vide cooking.
The biggest concern with using plastic bags for sous vide cooking is the potential leaching of harmful chemicals like Bisphenol-A (BPA) into food. Other chemicals of concern include dioxins and polyvinyl chloride (PVC).
