Editing Openai/69122e5d-12c4-8013-91a2-535e1e32318e (section)

===== ⏱ 3. What about long cooks — like 24–48 hours? =====

Even in long cooks (e.g., short ribs for 36 hours at 135°F):
* The temperature is still far below the melting point of either nylon or polyethylene (which melt around 400°F).
* FDA migration studies show no health concern from prolonged exposure at those low temps.
* In practice, many chefs and food scientists (including at culinary schools and research labs) routinely use these bags for multi-day cooks with no measurable leaching.

If you’re worried about it, you can minimize any theoretical risk by:
* Using brand-name sous vide bags (FoodSaver, Anova, Stasher, etc.).
* Avoiding cheap, generic plastic bags not labeled for sous vide.
* Cooking at the lowest temperature practical for your recipe.