boiling is more than enough to kill bacteria in general (Ex: if one had the ability to bring chicken instantly up to a temperature of 160F or so, it be consider

boiling is more than enough to kill bacteria in general (Ex: if one had the ability to bring chicken instantly up to a temperature of 160F or so, it be considered perfectly safe. In the sous vide world one might only want to bring it up to 140-150F to not overcook it, and therefore would hold it at that lower temperature for some longer time). With that said, this is only for bacteria. Bacteria also can produce spores (Ex: the botulism toxin produced by a bacteria, which is produced in an anaerobic environment, and exactly why sous vide cooking at low temperatures can be dangerous, as the anaerobic environment that it can thrive in and if kept at temperaturese in the danger zone where it can thrive can result in the production of botulism that won't be later killed/destroyed by higher temps that kill its producing bacteria)