Sous vide chicken without an internal temperature of 165 °F (75 °C) I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a temperature of 150 °F (66 °C).

https://recipes.anovaculinary.com/recipe/chicken-breast

How does this not cause food poisoning?

We checked the internal temperature after an hour and it was only 130 °F (54 °C). Is this safe to eat?
The reduction of bacterial growth, and thus food safety, follow a logarithmic pattern that factors in temperature plus time. During sous vide cooking, lower temperature are frequently used for longer times. Employed correctly, this renders food safe. For an excellent explanation see the work of Douglas Baldwin.