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Mr_Sworld
Hokay, some thoughts. Firstly, this is not a personal attack- but we're on a public forum, and the thought of someone copying this worries me. Secondly, I have done a good amount of research on this. I don't have time to find it now, but I will dig it out on Tuesday, whether right or wrong.
1) The article relies on a table from USDA, from a study which is five years out of date. There's been a lot of work on this topic in the last five years, due to the increase of sous vide cooking. It's not reliable.
2) The article is written by a creative director. Not a scientist. I question whether they have the depth of knowledge required to give good advice on this topic.
3) Particularly as he only looks at the effects of heat on salmonella- of the top of my head, there's another three bacteria chicken carry that can make you seriously ill. What of those?
Do you have another source?
Before writing this I went through some notes and books quickly, to make sure I wasn't being a retard and getting my numbers mixed up. The only reference I could find to cooking that low was from the Fat Duck cookbook- hardly a conservative restaurant in this subject- they only cook red meat below 60. And that's after searing it off, in order to kill the surface bacteria. They cook chicken to 62. And I have to ask- do you think you can taste the difference between 4 degrees?
Don't discount the 'danger zone' stuff- it's simplistic, but that doesn't make it unworthy. As said, I'll dig out the work proper on Tuesday. There's been a new study published in the last couple of months, so I'll try and find that as well. In the interim these tables are pretty good- it's written by one of the manufacturers of sous vide machines so (I assume) is pretty safe- http://www.sousvidesupreme.com/en-uk/sousvide_cookingtemperatures.htm .