No! High temperature is what kills organizms, not the boiling action. In fact, removal of the air is essential for the organizm that produces the botulism toxin to survive, as it is an anerobic bacteria.
If everything is hot and sterile when the vacuum is applied, you are essentially "canning" and the food is then safe. If the food is sealed, and then cooked to temperatures, in the sealed bag, sufficient to kill all micor-organisms, then again, the food should be safe to stor at room temps.
Also remember that plastic is not a seal againse small-molecule gasses, such as hydrogen. If fats are stored in plastic, hydrogen molecules can be exchanged from the outsid air to the interior of the package, causing spoilage of the fat. Other gasses may be able to pass through the plastic as well. So plastic bag storage should be considered only for the short term.
Seeeeeeya; Chief Longwind of the North