Vacuum-packing

As most micro-organisms require oxygen, cooked or uncooked food can be kept longer by vacuum-sealing (and sometimes freezing) in plastic bags to exclude almost all the air. In a more complicated process called cook-chill or sous vide (Fr. "under vacuum"), food is vacuum-sealed and then cooked with very rapid heating and cooking so that much of the flavor, moisture, color and aroma of fresh ingredients are retained. However in many countries sous vide processing is prohibited because of the risk of fatal poisoning.