Sous-vide relies on longer time durations instead of higher temperatures. In most cases, a longer time at a lower temperature is equivalent to a shorter time at a higher temperature in the reduction of pathogenic organisms [0]

[0]https://douglasbaldwin.com/sous-vide.html#Safety

No. Because you are in pasteurized temperatures. Practically always on the outside of the protein. And there are usually no spores inside the muscles