But no matter what the target temperature, if it’s below 165°F, it has to be held at that lower temperature for the required amount of time."
While I completely agree the process of pasteurization one has to be extremely vigilant to make sure that the target temps are actually held at the specific time required. Most people that I have witnessed just do not have the attention span that is required to monitor their cook that closely, so for the most part I recommend the pasteurization with extreme caution.
I agree, I know there is a newer chart than the one that I showed, I just do not have it in my files.
I learned about this from a man on another website probably 15 years ago or more. He is retired now but was a food inspector if my memory serves me.