The sous-vide (SV) technique, notable for its precision and ability to preserve food quality, has become a transformative method in culinary arts. This review examines the technical aspects, applications, and limitations of SV, focusing on its impact on food safety, nutritional retention, and quality parameters across various food matrices such as meats, seafood, vegetables, and semi-prepared products. Through an extensive literature review, the study highlights the use of natural inhibitors and essential oils to enhance microbial safety and explores the nutritional benefits of SV in preserving vitamins and minerals. The findings suggest that while SV offers significant benefits in terms of consistent results and extended shelf life, challenges remain in terms of equipment costs and the necessity for specific training, and although sufficient for food preparation/processing, its effectiveness in eliminating microbial pathogens, including viruses, parasites, and vegetative and spore forms of bacteria, is limited. Overall, the research underscores SV’s adaptability and potential for culinary innovation, aligning with modern demands for food safety, quality, and nutritional integrity.

Celery (Apium graveolens), rosehip (Rosa canina), and blackcurrant (Ribes nigrum) powders (1–3%, w/w) were evaluated in sous-vide pheasant meat prepared with or without 1.8% NaCl and stored for 28 days at 4 °C. Measurements included proximate composition, pH and titratable acidity, instrumental texture and color, FRAP, ABTS, Folin–Ciocâlteu-reactive compounds, TBARS, nitrate/nitrite, chemical-spoilage screening, and microbial counts; sensory quality was assessed descriptively by a laboratory panel on day 28. Mean cooking loss was 22.11% in salted and 24.10% in unsalted samples. At day 28, 3% rosehip and blackcurrant formulations had total viable counts of 3.80–4.16 log₁₀ CFU/g, compared with 5.78–6.28 log₁₀ CFU/g in controls. Their FRAP values were 2.83–3.23 µmol TE/g dry matter and TBARS values were 0.43–0.57 mg MDA/kg, compared with 1.00–1.05 µmol TE/g dry matter and 1.45–1.53 mg MDA/kg in controls. Celery at 3% retained approximately 170 mg/kg nitrate and 13.3–13.4 mg/kg nitrite. Rosehip and blackcurrant, particularly at 3%, provided the most favorable combination of measured quality attributes under the tested conditions. These findings demonstrate ingredient-specific effects but do not validate pathogen control, commercial shelf life, or population-level consumer preference.