I am new to sous vide and am currently cooking a relatively cheap cut of beef (~1kg of top side beef joint). The beef is in a vacuum sealed bag and has been cooking for about 5 hours at a temperature of 54.5°C with an aim 18-24 hours total. I have not pre-seared the beef.
I've just looked at the cooking times again and I've noticed I should have set my machine to 56°C instead of 54.5°C. I've read that prolonged cooking below 55°C is not good for health reasons and now I'm worried I've ruined tomorrow's dinner. Is it too late to raise the temperature a couple more degrees or does it not matter?
I've raised the temperature to 59°C as I'm now paranoid but need to go to bed. If this is unsafe, please let me know.