Sous vide power issue. Food safety
7 hours at 125°F seems like a bad idea, no matter what happened before.


  If the food is not being pasteurized (as is the case with fish and rare meat), it is important that the food come up to temperature and be served within four hours. 
   ... which is why cooking times over four hours are not shown for temperatures below 131°F (55°C). [emphasis added] http://www.douglasbaldwin.com/sous-vide.html#Cooking