Shit, sorry man, I didn't mean that to come over as harsh, please accept my apologies. However, I was wondering where you got the 63 degree figure from and now I understand. Yeh, as Babylon boy pointed out in his post above, food doesn't need to be sterile - the purpose of cooking isn't necessarily to kill all bacteria, but to reduce the concentration levels to a point where our stomachs can handle the rest. I dunno if you know or not, it's not bacteria itself which causes problems, it's the waste products produced by their metabolisms - and in sufficient concentrations the waste from certain bacteria can be toxic to us. Similarly, when IVing, a few bacteria can be tolerated because when in the bloodstream they are spread around the body where our immune systems can deal with them. However, IM injections are a totally different kettle of fish, because any bacteria present in the injection are deposited in one spot in the body where, if conditions are conducive, they can thrive and multiply until the colony is large enough to cause a potentially very harmful infection. This is why it is extremely important to have a sterile solution for IM injections, though as long as the water you use to make the solution is sterile, then there is unlikely to be any problems with bacteria from the drug that is being put into solution as long as it has been been kept cool & dry as most pathogenic bacteria are water borne.
(disclaimer): I'm willing to be corrected on any of the above as I am by no means an expert, I just have a couple of years of microbiology experience.