This picture is from a few years ago and I’ve since moved away from Florida as well. The Publix logo stuck out to me like crazy when I saw it as well 🥺

The plastic is safe at the temperatures it is expected to operate at.

Ah, okay. A bit of 'net-looking seems to confirm that. Just that you certainly want to use specifically-designed SV bagging materials, combined with safe cooking temps / times.

Huh!
My apologies, mbp@slrpnk.net.
Will edit my comment, above…

But all food has risks. Everything is toxic in a large enough quantity.

Sous vide makes it a no brainer.

Looks great, but isn’t “sous vide” (literally “under a vacuum”) cooked in a plastic pouch? If so, that means you’re leaching carcinogenics in to your food, whenever you cook it that way.

EDIT: Nope, I believe I was wrong. See below…

For NY Strip, I go around 129 for a couple hours in the bath; season with salt, generous powdered garlic, freshly crushed black pepper corns and mustard seed in a mortar and pestle (I got a baby one I use for spices). Only thing to mind is how much mustard to add, aim for just a small hint of funky flavor - I shoot for maybe a quarter tsp per lb of meat.

Let it sit on some paper towels after the bath for at least a half hour to let the internal temp come down and to dry the outside. Whack it on a ripping hot cast iron skillet with butter, herbs, yadda just until we get it crunchy. I might also sear it on the grill if the weather is nice!

My favorite pan sauce is a bordelaise. The whole process is incredibly simple and is always a hit!