Copetown, potentially all cooking methods.
That’s because food bourn illnesses are often the result of errors in the chain of food handling and cooking. Improper cooling can be just as hazzardous as improper cooking.
There’s increased risk with the SV cooking technoque due to the significantly lower cooking temperatures employed. That the reason you need to use more precise times and temeratures with SV cooking. It can be more safe than conventional cooking with superior outcomes, you just need to know what you are doing and be familiar with the risks.