{
  "id": "food-safety/ai-advises-eating-undercooked-lamb-burgers",
  "signature": "AI tells a user that lamb burgers are safe to eat when cooked to 145°F (63°C) with a 3-minute rest time, ignoring the risk of E. coli O157:H7 and Campylobacter from ground lamb",
  "signature_zh": "AI告诉用户，羊肉汉堡在烹饪至145°F（63°C）并静置3分钟后即可安全食用，忽略了碎羊肉中大肠杆菌O157:H7和弯曲杆菌的风险",
  "regex": "lamb.*burger.*145.*F.*safe|ground.*lamb.*145.*F.*rest",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Ground lamb, like other ground meats, can harbor pathogens throughout the product; the USDA recommends cooking ground lamb to an internal temperature of 160°F (71°C) with no rest time, not 145°F, because grinding distributes surface bacteria into the interior.",
  "root_cause_type": "generic",
  "root_cause_zh": "碎羊肉与其他碎肉一样，病原体可能遍布整个产品；美国农业部建议碎羊肉的内部温度达到160°F（71°C）且无需静置时间，而不是145°F，因为研磨过程会将表面细菌带入内部。",
  "versions": [],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "User thinks lamb is 'cleaner' than beef and applies whole-cut lamb guidelines (145°F) to ground lamb, ignoring pathogen redistribution.",
      "fail_rate": 0.6,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "User assumes a 3-minute rest time compensates for undercooking, but rest time is only validated for whole cuts, not ground meat.",
      "fail_rate": 0.5,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "User relies on color change (brown means done) instead of temperature, but color is not a reliable indicator of pathogen kill in ground lamb.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Cook ground lamb burgers to an internal temperature of 160°F (71°C) as measured by a food thermometer inserted into the thickest part. No rest time is required for ground meats.",
      "success_rate": 0.9,
      "how": "Cook ground lamb burgers to an internal temperature of 160°F (71°C) as measured by a food thermometer inserted into the thickest part. No rest time is required for ground meats.",
      "condition": "",
      "sources": []
    },
    {
      "action": "If using sous-vide, cook ground lamb patties at 160°F for at least 1 hour to ensure pasteurization, then sear quickly for browning.",
      "success_rate": 0.85,
      "how": "If using sous-vide, cook ground lamb patties at 160°F for at least 1 hour to ensure pasteurization, then sear quickly for browning.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "将碎羊肉汉堡烹饪至内部温度160°F（71°C），使用食品温度计插入最厚部分测量。碎肉无需静置时间。",
    "如果使用低温慢煮，将碎羊肉饼在160°F下烹饪至少1小时以确保杀菌，然后快速煎烤上色。"
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/meat/lamb-and-lamb-safety",
  "official_doc_section": null,
  "error_code": null,
  "verification_tier": "ai_generated",
  "confidence": 0.85,
  "fix_success_rate": 0.9,
  "resolvable": "true",
  "first_seen": "2024-03-15",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}