I don't know but the nytimes and a few other poeple seems to have the NY health dept complaining about this style of cooking.
Here's the story as posted in the times
here's my favorite part of the article;
The New York City Department of Health and Mental Hygiene has quelled the sous vide revolution, for the moment. In the past few weeks inspectors have told some chefs to throw out shrink-wrapped food, forbidden them to use the equipment used to make it and told them to stop cooking and storing food sous vide until they have a government-approved plan for it.
In some cases, inspectors are handing out fines, which start at $300 per offense. The department's actions seem to represent the first time a city agency has singled out the technique, and how chefs use it.
The city health code, which governs the way chefs cook, does not specifically address the way a restaurant should vacuum-pack food. While no health problem has ever been tied to sous vide in restaurant kitchens in New York, officials say they are concerned that food could breed botulism and listeria if it is vacuum-wrapped improperly.
who needs a goverment approve plan on how to cook something vaccum sealed ;g
I think they ( health dept ) is just being silly. I wonder if they have such a hard time with sous vide, then how much do they get off on people preparing sushi ?