What's the FDA recommended sous vide temperature for in-shell egg pasteurization? My problem

I am trying to figure out the official FDA guideline for time and temperature of in-shell egg pasteurization process in heated water (sous vide).

What have I tried


Googled this site, including How to pasteurize eggs in a sous vide machine (in the shell)
Googled the FDA site for egg safety, but did not find a concrete answer.


My Question

What are official FDA guidelines for temperatures and times for home egg pasteurization in sous vide?
Here's an answer from the FDA website for pasteurizing whole eggs:

Egg pasteurization uses a water bath and motion to ensure that whole eggs are pasteurized without cooking the eggs.
Egg whites coagulate at 140 °F. Therefore, heating an egg above 140 °F would cook the egg, so processors pasteurize the egg in the shell at 130 °F for 45 minutes.