I am a microbiologist, I can vouch this is correct. There’s the concept of infective dose, which is the number of pathogens required to infect a host.

Humans are exposed to pathogens on a regular basis. As long as the amount of exposure is not enough to cause illness, you’re in the clear. A 7-log10 reduction should get pathogens far below the infective dose, unless you’re eating like…a solid mass of Salmonella. Gross.

Now I’m going to sous vide some chicken breasts at 120°F this weekend, for science!