new method of food preparation called "sous vide" (a French term literally meaning under vacuum) has generated considerable interest in the food industry. Sous vide is a process whereby foods are vacuum packaged and then cooked, chilled, and stored refrigerated. The product is subsequently reheated before consumption. The term sous vide is also used to describe the final end product. Sous vide is in a food category commonly referred to as new-generation refrigerated foods. The advantages and microbiological concerns discussed in this article are specific for sous vide foods, although many of them apply to other new-generation refrigerated foods