I’ve found that with proper care & paying attention to what I use each bag for helps.

If I use a bag say for tandoori chicken sous vide…

When the chicken’s done, I rinse the bag thoroughly, fill it to ¼, add a lil soap, seal it up, & put it back in the sous vide bath, while it’s still warm.

Let it cool off & then give it a rinse & scrub, before drying.

It’s gentler on the bag than the dishwasher, but still gets it sanitary & clean.

I’ll try to continue using that bag for chicken, if not specifically tandoori chicken.

This is where having two different colors can be helpful. I use gray for meat & blue for everything else.

Blue bags obviously last a bit longer, but this current batch of gray is a year old & still in decent shape.

Just went with a generic option. I have some that have blue zip tops & some with gray.

The one big recommendation I can make is to get one with a battery powered suction pump. They’re little bit more expensive, but the handheld pumps have broken on me in the past.

This is the latest brand I purchased.