: Food safety of low temperatures like sous vide and slow cooking While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites

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Food safety of low temperatures like sous vide and slow cooking
While I really like low temperature cooked dishes, I ask myself whether all microorganisms are killed with these methods. I'm worried that not all parasites and bacteria are killed at 60-70°C.

Is there a table with meat cooking temperatures and the corresponding surviving species that might remain in the products?

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