If the sealed bag is not blanched prior to being placed into the sous vide water bath, then you guys are correct. But if the bag is blanched in 180*F water for 10 minutes prior to being placed into the sous vide water bath, then you can cook at 125*F for 8+ hours and it will be safe because the blanching has reduced to pathogens to log-5. The surface of the meat, and the entire inside surface of the bag will have been heated above 165*F.
https://www.douglasbaldwin.com/sous-vide.htmlWhile there are many ways to kill food pathogens, cooking is the easiest. Every food pathogen has a temperature that it can’t grow above and a temperature it can’t grow below. They start to die above the temperature that they stop growing at and the higher above this temperature you go, the faster they die. Most food pathogens grow fastest a few degrees below the temperature that they start to die. Most food pathogens stop growing by 122°F (50°C), but the common food pathogen Clostridium perfringens can grow at up to 126.1°F (52.3°C). So in sous vide cooking, you usually cook at 130°F (54.4°C) or higher. (You could cook your food at slightly lower temperatures, but it would take you a lot longer to kill the food pathogens.)
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