Mike...IS it considered "food safe" to cook ground meat Sous Vide - i.e. at temps les than 165F? Can you clarify this for us?
165F is recommended because the bacteria die very quickly when exposed to that temperature(1.64 seconds) So when your grilling a burger you got maybe 15 minutes of cooking. In that short time you need to get the meat up to temp to kill the bacteria.
Bacteria will die at lower temperatures 130F and above but will take longer to die the lower the temperature. So my burgers were at 135F for 2 hours. Bacteria will die after being exposed to 135F for about 30 minutes. My burgers were at that temp for at least 90 minutes so all the bacteria should be dead.
So when done properly it is safe.