Making meat safe is a matter of temperature PLUS time. I capitalize plus because you can make it safe by cooking it to say only 125f BUT, if you leave it at that temperature for say 40 minutes (using a suous vide you can keep it at any temp you want in the coo,ing process for as long as you want and never go over that temp- thatnis the beauty of souse vide).
I would however have a hard time trusting chicken or pork cooked to such low temperatures like 135‐ I did try it a few times, but it takes a “leap of faith” to trust that it is made safe at those Temps
( nOTE, chicken and pork done to 135 is kinda gross- too underdone for my taste- it was mushy, and not very delectable in my opinion. I do,have an aut9immune condition, so I shouldn’t be messing with stuff like that, but meh, I wanted to try it. My recommendation? For chicken and pork, go to higher temp like 140 for a better done-ness, steak is fine at 135.)
The wonderful thing about irradiation of food would be theoretically absolutely safe food that could be stored for extended periods without refrigeration.
And you could cook it as little as you like without fear of any pathogens.