125°F, one of the temperatures mentioned in the article, is not hot enough to kill bacteria, and is thus one of the worst parts of the Danger Zone.
While it is slightly safer to cook at a slightly higher temperature, this is on the extreme edge of the danger zone and is probably a safe temperature to sous vide at for reasonable periods of time if you’re confident about your thermometer, with the caveat that it won’t pasturize the inside of the meat (although we’re usually more worried about the outside).
While it is slightly safer to cook at a slightly higher temperature, this is on the extreme edge of the danger zone and is probably a safe temperature to sous vide at for reasonable periods of time if you’re confident about your thermometer, with the caveat that it won’t pasturize the inside of the meat (although we’re usually more worried about the outside).
Douglas Baldwin suggests cooking at 130°F because one type of bacteria (Clostridium perfringens) can keep multiplying up to 126.1°F, but if you look at the growth rate in more detail, it’s already growing very slowly at 50°C (~122°F), around 1/6th of the rate at the worst temperature (~109°F).