Is it safe to sous vide chicken to less than 74°C for a longer amount of time?

When researching cooking temperatures for sous vide chicken, I came across this website among others that claimed that chicken is pastaurized if held at temperatures as low as 60°C for sufficient time. However, the website provided no sources for this claim.

According to the FDA 2013 food code 3-401.11(A)(3), the only safe way to prepare chicken is at 74°C for 15 seconds. I was unable to find corresponding EU guidelines.

Does anyone know of official food safety guidelines that describe procedures for pasteurizing chicken at temperatures less than 74°C? They can be from any country, but preferably within the EU where I am located. I am cooking for someone who is in the risk group for food-bourne pathogens, so it is important that the procedure is equally safe. Even so, I’d like to avoid over-cooked chicken if possible!

I am aware of Douglas Baldwin’s site which contains detailed information on the issue, however it all seems to be original research.