No, even if you cook it above 130F, it will just reduce it to a safe level. Pasteurization is not the same as sterilization. read more
Not necessarily, sous vide is cooking in a vacuum. Temperatures must be high enough to kill bacteria. If you sous vide something at low temperatures, watch out, hehe refer to the FDA cooking temperature guide for more information. read more
Some stipulations: Do not attempt sous vide cooking without the proper equipment (regular cooking thermometers are not precise enough, for example). If you like your fish rare or medium rare, buy sushi-grade fish, since the cooking temperature to achieve this is not sufficient to kill all harmful bacteria. read more