Not enough data available to model sous vide cooking.

The article reports a research from Great Britain's Institute of Food Research (IFR) and Food Standards Agency on the safety of sous vide cooking. It mentions that the type of cooking involves the application of low temperature for ameliorating product quality and vacuum-packing food in plastic pouch which is heated in a water bath. It also notes the challenge of determining the lethality of such heat treatment due to lack of information in the temperature range of 40 to 60 degrees Celsius.