[IamConservative]

I think I’ll pass on any poultry cooked at 140F for one hour (as described in the article)..

[Marie Antoinette]

We’ve never gotten sick from it. One hour would generally be only boneless chicken breast here. I’ve cooked turkey breast in the sous vide and it takes much longer. There are cookbooks and websites with better instructions/explanations out there. If you eat at a restaurant and you have a perfectly done steak, it is likely sous vide cooked these days.