{
  "id": "food-safety/ai-says-raw-eggs-from-backyard-chickens-are-safe-if-clean",
  "signature": "AI tells a user that raw eggs from backyard chickens are safe to eat if the shells are clean and the eggs are refrigerated",
  "signature_zh": "AI告诉用户，如果蛋壳干净且冷藏，散养鸡的鸡蛋可以生食",
  "regex": "(?i)(backyard.{0,10}chickens|fresh.{0,10}eggs|farm.{0,10}eggs).{0,40}(raw|uncooked|safe|ok|clean)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Salmonella enteritidis can contaminate eggs internally during formation in the hen's ovary before the shell forms, so clean shells do not guarantee safety; refrigeration slows but does not eliminate bacteria.",
  "root_cause_type": "generic",
  "root_cause_zh": "肠炎沙门氏菌可以在蛋壳形成前在母鸡卵巢中污染鸡蛋内部，因此干净的蛋壳不能保证安全；冷藏可以减缓但无法消除细菌。",
  "versions": [
    {
      "version": "CDC Salmonella and Eggs 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Egg Safety Final Rule 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Washing removes the protective cuticle, increasing contamination risk; bacteria can be pulled through porous shell. Salmonella inside egg is not removed.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Freshness does not affect Salmonella presence; internal contamination occurs during egg formation regardless of age.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Cook backyard eggs to at least 160°F (71°C) for dishes like scrambled eggs, omelets, or hard-boiled (boil 12 minutes). For recipes requiring raw eggs, use pasteurized shell eggs or liquid pasteurized eggs from stores.",
      "success_rate": 0.95,
      "how": "Cook backyard eggs to at least 160°F (71°C) for dishes like scrambled eggs, omelets, or hard-boiled (boil 12 minutes). For recipes requiring raw eggs, use pasteurized shell eggs or liquid pasteurized eggs from stores.",
      "condition": "",
      "sources": []
    },
    {
      "action": "If you must consume raw eggs, buy eggs labeled 'pasteurized' from a grocery store; these are heated to 140°F for 3-5 minutes in-shell to kill Salmonella without cooking the egg.",
      "success_rate": 0.85,
      "how": "If you must consume raw eggs, buy eggs labeled 'pasteurized' from a grocery store; these are heated to 140°F for 3-5 minutes in-shell to kill Salmonella without cooking the egg.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Cook backyard eggs to at least 160°F (71°C) for dishes like scrambled eggs, omelets, or hard-boiled (boil 12 minutes). For recipes requiring raw eggs, use pasteurized shell eggs or liquid pasteurized eggs from stores.",
    "If you must consume raw eggs, buy eggs labeled 'pasteurized' from a grocery store; these are heated to 140°F for 3-5 minutes in-shell to kill Salmonella without cooking the egg."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.cdc.gov/salmonella/backyard-eggs/index.html",
  "official_doc_section": null,
  "error_code": "CDC-SALMONELLA-003",
  "verification_tier": "ai_generated",
  "confidence": 0.87,
  "fix_success_rate": 0.8,
  "resolvable": "true",
  "first_seen": "2024-07-10",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}