@Paul_a_phillips @snazzyq I know I'm a bit late to the party, but it's all about time and temperature to reach that sweet, sweet log7 reduction. I cook my chicken breasts at 145°F for at least 2 hours after the water reaches temperature.

At that temp, the bad bacteria die after about 9-10 minutes. So if you're worried, use a good thermometer and check to make sure the meat has reached 145 at the thickest part, then add an extra 15 to 20 minutes of additional cook time just to be sure.