http://www.douglasbaldwin.com/sous-vide.html Table 3.1: Pasteurization Times for FishTable 4.1: Pasteurization Times for PoultryTable 5.1: Pasteurization Times for Meat (Beef, Pork, and Lamb)Will these pasteurization times also kill beef/pork/fish parasites such as trichinea, tape worms, Anisakis, etc.? For example, lets take Beef or Pork. Would cooking them (5mm thickness) at 131F for 2 hours eliminate all parasites?