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| Advantages of sous vide | Disadvantages of sous vide |
|---|---|
| Presence of centralized production | — |
| Decreases the cost of raw materials | — |
| Production range is enlargeable | — |
| Prolonged shelf‐life at 0–3 °C | Requires staff education cost |
| Maximum keeping of aroma, texture, flavour and nutrients | Cost of equipment is high |
| Diminished post‐process cross‐contamination risk | High psychotropic Clostridium botulinum spore risk if product is undercooked or temperature abuse exists |
