There seems to be a lot of debate regarding the advantages of pre-searing meat prior to adding it to the water bath. I understand that the post-sear process is mainly for appearance and taste purposes, but some chefs I have watched have suggested that post (and pre) searing is essential for killing off any surface pathogens.
While this is fairly easy to accomplish with a thick cut of steak, with thinner cuts (and chicken breasts, for example) it is difficult to accomplish.
While I have no intention of cooking below recommended pasteurization temperature/timings, for the acutely food safety conscious, would a 60 second blanch in boiling water prior to immersion be a sensible step? My reasoning here is there will still potentially be areas that do not reach sear temperature. Or is this only a useful technique if you intend to serve unpasteurized dishes?