So is long life expectancy.
Having said that, my training tells me that most harmful stuff that's killed at 140 degrees is also killed at 130, it just takes longer. Add to that, with sous vide, lack of oxygen beneficial to microbial growth and much better thermal transfer due to the water bath. A 130 degree oven won't burn you but a 130 degree hot tub will. Then there's the searing at the end of most meats that can't hurt at least for surface destruction of bacteria. Some of the worst food born illness isn't caused by the bacteria themselves however, it's caused by the toxins they leave behind. C. Perfringens comes to mind. Lots of conversation online about this but little research. Bacterial death curves all seem to be modeled on tradional cooking techniques. I think I'd be obsessively careful with pre-cook handling and prep of any foods I cooked sous vide.

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