I am having a discussion on another board with some chefs. One of them has cooked a roast at 136f (58c) for 24 hours after vaccuum packing it. Is it safe or recommended? 
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Yep. 131 or higher is good.
I won't go under 131 unless I presear all sides. -
It's the basis for sous vide cooking. As Jerod said, you're safe to cook for long durations at a minimum of 131 deg. F. Any lower and a long cook will keep you in the pathogen "danger zone".Comment
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I forgot to mention that since you're in a sealed bag you keep a nice wet heat which is more efficient at taking care of the pathogens, especially salmonella which is known to become resistant under dry heat conditions.Comment
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I have an Anova that has been setting in the box for 4 months.
Going to have to break it out and give it a go.
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