Is it safe to pasteurize ground beef at 130F, such as by sous vide, even though this is within the USDA's 'danger zone' of 40F to 140F? - Quora
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Predicting bacterial behaviour in sous vide food - ScienceDirect
food safety - Why does meat go bad after 1 month sous vide at 55-60C ( 131 - 141F) - Seasoned Advice
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Will cooking meat sous vide kill all harmful bacteria? - Quora
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Sous vide - Wikipedia
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Predicting bacterial behaviour in sous vide food - ScienceDirect
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Sous Vide Everything: A Complete Guide to Sous Vide Cooking - StreetSmart Kitchen
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Sous Vide Cooking: How to Get Started
Does Sous Vide Kill Bacteria? – Home Kitchen Talk
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Advanced Food Safety — International Sous Vide Association
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