Must food be frozen after vacuum cooking?

In the “Ask our chef“ section, a user posed the following question: Is it necessary to freeze any kind of meat and/or fish after vacuum cooking?

It is not mandatory to freeze the vacuum cooked items, because these elements are pasteurized and need only 4ºC for their conservation. In this case, shelf life can range from 25 to 40 days, depending on the process and temperature used, the quality of the products and their handling during preparation.

However, if you want to have a longer expiration date without affecting the qualities of the product, freezing is an excellent option.

More information on the preservation of sous-vide cooked foods and their subsequent regeneration can be found here.