Sous vide doesn’t happen at 98 f, 37c.

You don’t start killing off bacteria until 130f, 54c, which is the ‘real’ point of cooking. (oh there’s also texture reasons, making it more palatable. but generally we cook foods so it’s safe to eat.)

Generally, the only things you’d prepare at lower than 130f, are things that don’t have a problem with bacteria- whole plants and vegetables. Which is why cut up fruits and veggies are meant to be refrigerated- this stalls off the bacterial growth that the plant can’t stop because it’s barrier to do that has been removed.

but no. Chopping off a bicep or something won’t cook at your core body temperature- and in point of fact, your surface temp is actually much lower.