Meat Glue, Sous Vide, chicken parts and what have ya

[JohnHB]

So, the concensus is that it should be well done because the bacteria on the outer side of the meat could end up getting glued in the middle. That is the concern with beef because we like it rare/med rare and the temp is below 135 and doesn't kill the ugly bugs. That has always been my concern with meat glue. Am I wrong here???

Yes you are wrong. Meat can be pasteurised at less than 135. The topic of pasteurisation is complex but table 5.1 in the link below provides a good guide to pasteurisation.

http://www.douglasbaldwin.com/sous-vide.html#Table_5.1