Below is a sous vide pasteurization table from Baldwin....
I prefer pasteurizing at a lower temperature so when stuff like sausage is cooked again, like on a BBQ, it does not lose it's texture and taste... When this table is followed, the food is safe to eat... much safer than the stuff you get from the store... I exceed the times by at least 1/2 hour to insure food safety, in the event my therm is off a degree or five... also due to uneven temperatures in the product..
Pasteurization Time for Meat (Beef, Pork, and Lamb)
(starting at 41°F / 5°C and put in a 131–151°F / 55–66°C water bath)
...............55°C 56°C 57°C 58°C 59°C 60°C
Thickness 131°F 133°F 134.5°F 136.5°F 138°F 140°F
5 mm ............2 hr 1¼ hr 60 min 45 min 40 min 30 min
10 mm............ 2 hr 1½ hr 1¼ hr 55 min 45 min 40 min
15 mm........... 2¼ hr 1¾ hr 1½ hr 1¼ hr 60 min 55 min
20 mm............ 2½ hr 2 hr 1¾ hr 1½ hr 1¼ hr 1¼ hr
25 mm............ 2¾ hr 2¼ hr 2 hr 1¾ hr 1½ hr 1½ hr
30 mm............ 3 hr 2½ hr 2 hr 2 hr 1¾ hr 1½ hr
35 mm............ 3¼ hr 2¾ hr 2¼ hr 2 hr 2 hr 1¾ hr
40 mm............ 3½ hr 3 hr 2½ hr 2¼ hr 2¼ hr 2 hr
45 mm............ 4 hr 3¼ hr 3 hr 2¾ hr 2½ hr 2¼ hr
50 mm............ 4½ hr 3¾ hr 3¼ hr 3 hr 2¾ hr 2½ hr
55 mm............ 5 hr 4¼ hr 3¾ hr 3½ hr 3 hr 3 hr
60 mm............ 5¼ hr 4¾ hr 4¼ hr 3¾ hr 3½ hr 3¼ hr
65 mm............ 6 hr 5¼ hr 4¾ hr 4¼ hr 4 hr 3¾ hr
70 mm............. 6½ hr 5¾ hr 5¼ hr 4¾ hr 4¼ hr 4 hr
Table 5.1: Time required to reduce Listeria by at least a million to one, Salmonella by at least three million to one, and E. coli by at least a hundred thousand to one in thawed meat starting at 41°F (5°C). I calculated the D- and z-values using linear regression from O’Bryan et al. (2006), Bolton et al. (2000), and Hansen and Knøchel (1996): for E. coli I use D554.87 = 19.35 min; for Salmonella I use D557.58 = 13.18 min; and for Listeria I use D559.22 = 12.66 min. For my calculations I used a thermal diffusivity of 1.11×10-7 m2/s, a surface heat transfer coefficient of 95 W/m2-K, and took β=0 up to 30 mm and β=0.28 above 30 mm (to simulate the heating speed of a 2:3:5 box). For more information on calculating log reductions, see Appendix A. [Note that if the beef is seasoned using a sauce or marinate which will acidify the beef, then the pasteurizing times may need to be doubled to accommodate the increased thermal tolerance of Listeria (Hansen and Knøchel, 1996).]
