[Kjesse]

That reddit link is interesting, confirms botulism dies at a lower temp.

This being said I don't know I'd want to do a 24 hour cook in sous vide. I'll do a brisket or pork shoulder in the smoker for 24 hours no problem, but the target temp is around 190 F. Spores are all dead long before that.

I'd think twice and be very careful before doing a full roast sous vide for say 12 hours or more.

Beef, pork or fish in small pieces (i.e. steak) will take an hour to three, no concerns there.

I hadn't considered the above posters were talking about doing sous vide for 24 hours. That would concern me.