In summary: SC Johnson (SJC) told Grant Achatz and others chefs not to use their bags for sous-vide so Dave Arnold contacted SJC and asked specifically about using the bags for sous-vide and explained why he believes the practice is safe. The SJC representative replied with "Ziplock brand bags are designed to withheld being held in high temperature water including being used up to 82 degree Celsius for up to 72 hours." (quote at 12:05 of podcast)
I'd feel better if there was a specific statement about the safety of the food being held in the bag rather than an implication that since the bags withstand the bath the food isn't tainted.
I tracked down Dave Arnold's report to 9:28 here: https://itunes.apple.com/us/podcast/cooking-issues-episode-1...
In summary: SC Johnson (SJC) told Grant Achatz and others chefs not to use their bags for sous-vide so Dave Arnold contacted SJC and asked specifically about using the bags for sous-vide and explained why he believes the practice is safe. The SJC representative replied with "Ziplock brand bags are designed to withheld being held in high temperature water including being used up to 82 degree Celsius for up to 72 hours." (quote at 12:05 of podcast)
I'd feel better if there was a specific statement about the safety of the food being held in the bag rather than an implication that since the bags withstand the bath the food isn't tainted.