 Sous-vide, French for "under vacuum", involves poaching food that is vacuum sealed in a plastic bag.In an oxygen-depleted environment, anaerobic bacteria can proliferate, potentially causing food-safety issues.Some pathogens of concern in vacuum packed foods are spore-forming non-proteolytic "Clostridium botulinum", "Yersenia enterocolitica", and "Listeria monocytogenes".