I think Phaedrus was referring to sous vide as a means of pasteurizing the resealed bags. There should be no problem with the plastic that the sealers use. they should easily be able to handle temperatures hot enough to kill the bacteria that may have been introduced during the repackaging process. You only need about 180 degrees (to be on the high side). I saw a show where a chef stated that you can cook ribs in regular plastic wrap (Saran Wrap (tm)) at 200-225 degrees because it does not melt until right around 400 degrees.