What about slow cooking or sous vide?Updated 8 months ago

Generally, with slow cooking or sous vide, you will far exceed the USDA recommendations for food safety. 

Most slow-cooked foods (brisket, for example) require hotter temperatures plus a lot of time to break down the collagen.

They will exceed even the simplified standard. You’ll get a notification that it’s safe and then you’ll keep cooking for a while. 

Part of the magic of sous vide is that it’s holding a steady temp for a long long time. If that baseline temp is hot enough to kill bacteria it’s extremely safe and effective.

Food cooked with sous vide will be safe to eat long before it’s done.