Sous vide products are stored refrigerated - under 40°F. you also need to package the product in a suitable container to prevent the contamination of other foods, contamination will meen that bacteria will spread to other foods.
because nobody wants raw food and to take the germs out. Probably our ancestors (probably even hundreds of thousands of years before modern man) discovered by accident that certain foods (e.g. meat...
I can't give an exact answer as I'm researching it myself but i know it has to do with friction between moecules as they heat. hope this helps and i hope someone can expand on this.
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