this post was submitted on 28 Aug 2023
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Pasteurization is a function of time and temperature. Salmonella will die a few deegrees over 130F over a few hours, but the egg’s proteins won’t denature so they won’t “cook”
https://www.seriouseats.com/sous-vide-101-all-about-eggs
This one has the charts pulled from USDA sources about temperatures and times:
https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast