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.
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.