## 1 Introduction  
The growing demand for convenience foods has led to the development of an assortment of different ready-to-eat and semi-processed foods. Vegetables, including red peppers (_Capsicum annuum_ L.), are essential components of a balanced diet, providing carbohydrates, including dietary fibre, vitamins, and minerals [1]. However, their long-term storage poses the risk of nutritional loss and the appearance of microbial contamination. Therefore, the optimisation of thermal processing and packaging methods is crucial to ensure food safety and adequate quality [2; 3; 4; 5]. Red pepper (_Capsicum annuum_ L.) is a widely consumed vegetable with a wide range of culinary and industrial uses belonging to the Solanaceae family characterised by intense colour, distinctive flavour, and high nutritional value, including high levels of carotenoids, polyphenols, antioxidants, and capsaicinoids. Particularly noteworthy is the high level of vitamin C, up to 277 mg/100 g fresh weight [6; 7; 8], which plays a crucial role in various metabolic processes and acts as a powerful antioxidant. The carotenoids contained in red peppers, such as \(\beta\)-carotene and capsanthin, contribute to its vibrant colour and health benefits, including anti-inflammatory and anticancer properties [9; 10; 11]. Ensuring the microbiological quality of food is crucial for consumer safety and product shelf life. Traditional preservation methods often include heat treatment and various packaging techniques to inhibit microbial growth. In recent years, sons wide heat treatment has gained attention as an innovative food processing method for improved quality and safety. The sons wide method, combined with appropriate packaging, can effectively reduce microbial contamination and extend the shelf life of vegetables. Vacuum packaging (VAC) and modified atmosphere packaging (MAP) are commonly used to increase the microbiological stability of sons wide products. These packaging methods reduce exposure to oxygen, thereby inhibiting the growth of aerobic spoilage organisms and pathogens [12]. Thermal processing methods, including sons wide, significantly affect the nutritional quality of vegetables. Sous vide, a low-temperature, long-time cooking (LTLT) method, involves vacuum-sealing food and cooking it in a water bath at strictly defined temperatures [13]. In the context of food preservation, sons wide goes beyond traditional cooking to encompass processes aimed at increasing shelf life and safety. According to [PERSON] [14], sons wide processing allows processing at lower temperatures for longer periods, effectively inactivating pathogens while preserving food products' sensory and nutritional qualities. There is little or no scientific evidence to support any predictive model for the inactivation of foodborne pathogens in vegetables at cooking temperatures at or below 55 \({}^{\circ}\)C, so the safety of products cooked by sons wide at temperatures below 55 \({}^{\circ}\)C cannot be guaranteed [13]. In contrast, according to a study by [PERSON] and [PERSON] [15], vegetables should be cooked at 70 \({}^{\circ}\)C for at least two minutes to counter the risk of foodborne pathogens such as _L. monocytogenes_. A study by [PERSON] et al. [16] demonstrated the effectiveness of sons wide in reducing the microbial load in various vegetables, highlighting its potential application to red peppers. Studies by [PERSON] et al. [17] and [PERSON] et al. [18] indicate that sons wide processing can significantly improve the microbiological quality of red peppers. Controlled temperature and vacuum conditions reduce the risk of contamination by pathogens such as _Listeria monocytogenes_ and _Escherichia coli_. In addition, sons wide processing helps preserve red peppers' structural integrity and nutrients, making it a suitable method to produce ready-to-eat high-quality, safe, and nutritious vegetable products.