OK, that's Great, Shinny!!
Meanwhile I found a little about that 130° that we try to stay above.
I'm sure there's better writings on it, but here's what I found if anyone's interested:
Bacteria stops growing in the 120's, and starts dying around 129-130F. (The main "bacteria" is E. coli, but things like salmanella and listeria are pretty close. Salmonella is a little higher temp iirc. But generally, all pathogens will stop growing in the high 120's so you don't breed them at that temp.) The USDA promotes a holding temp of 140, likely because thermometers can vary and a fast-paced restaurant doesn't always have time to monitor temps closely, and 140F also kills bacteria in minutes. At 130F, it takes around 2 hours.
There are a couple food scientists in this group that can elaborate, but most just recommend the USDA guidelines from what I've observed.
Food safety is always a risk and as some people here have mentioned, at 130 F you are getting very close to the limit of where bacteria multiply and where they die. It is very possible to have misreadings in your thermometers that lead to undercooking, unevenness in the sous vide bath water temperature, or just poor handling up or downstream that could make things riskier.
Food safety is not a yes/no kind of thing. It's a numbers game and it's all about taking individual steps to increase margins of safety which add up to reduce the risk of illness.
Sorry for the Hi-Jack,
Bear