pasteurization is a ratio of time and temperature (and other factors), so you can actually pasteurize things like chicken/eggs at lower temperatures, as long as

pasteurization is a ratio of time and temperature (and other factors), so you can actually pasteurize things like chicken/eggs at lower temperatures, as long as you hold them at that temperature for long enough -- see https://www.seriouseats.com/the-food-lab-complete-guide-to-sous-vide-chicken-breast https://www.seriouseats.com/the-food-lab-complete-guide-to-s... for some graphs