What is the Minimum, safest temperature to cook for all meats?

I noticed some comments about minimum safe temperatures to cook ribeye steaks on Sep 11. A couple comments in response to a cooking question made me take notice. A response from Zokellib mentioned the possibility of creating clostridium butulinum and deadly toxins if meat is cooked below a safe “tipping” point. My question is What is a minimum safe temperature to cook all meat - beef, pork, lamb, chicken, fish, etc.? Does Anova provide a chart we can access that provides this information and also a chart for cooking temperatures and cooking times for various meats at rare, med-rare, medium and well done?

The best information available is by Douglas Baldwin as his work is what all of the Food Safety Standards for sous vide are based upon.


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We have a basic guide that you can check out for time and temperature. https://anovaculinary.com/anova-sous-vide-time-temperature-guide/

For something more informative and in depth, I’d check out what @Ember posted.