Is it safe to cook sous vide in plastic bags?
Use caution. Sous vide means warm food in plastic for a long time, so use glass jars when the recipe allows it.
What's actually in it
Sous vide often means food sealed in a plastic bag and held in warm water for 1 to 24 hours. The temperature is lower than boiling, but the contact time is long.
The concern is highest for fatty foods, long cooks, and single-use bags that were not made for repeated heat contact. A sous vide bag is not the same thing as a polypropylene storage container, but both are plastic food-contact materials exposed to heat.
What the research says
A 2025 study in J Agric Food Chem tested polypropylene food storage containers and found nanoplastic and microplastic release into water. Release was higher after rinsing at 90 degrees C than at room temperature.
A 2025 study in J Hazard Mater found plasticizers in 85% of analyzed food samples and showed that food type and packaging affect exposure.
For everyday cooking, use glass jars for sous vide eggs, custards, yogurt, and other jar-friendly recipes. If you use plastic bags, choose bags labeled for sous vide, avoid very fatty long cooks, and do not reuse worn bags.
The research at a glance
| Study | Journal | Year |
|---|---|---|
| Release of Nanoplastics from Polypropylene Food Containers into Hot and Cold Water. | J Agric Food Chem | 2025 |
| Plastic additives in the diet: Occurrence and dietary exposure in different population groups. | J Hazard Mater | 2025 |