{
  "id": "food-safety/cross-contamination-cutting-board",
  "signature": "AI tells a user that using the same cutting board for raw chicken and vegetables is safe if the board is rinsed with hot water between uses",
  "signature_zh": "AI告诉用户，如果使用后仅用热水冲洗砧板，就可以在同一块砧板上处理生鸡肉和蔬菜",
  "regex": "cutting.*board.*rinse.*hot.*water.*safe|same.*cutting.*board.*chicken.*vegetables.*safe",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Rinsing with hot water alone does not remove Salmonella and Campylobacter from cutting board surfaces; these bacteria can survive in microscopic crevices and transfer to vegetables, causing cross-contamination. The USDA and FDA recommend washing cutting boards with hot, soapy water or using a bleach solution (1 tablespoon bleach per gallon of water) to sanitize after raw meat contact.",
  "root_cause_type": "generic",
  "root_cause_zh": "仅用热水冲洗无法从砧板表面去除沙门氏菌和弯曲杆菌；这些细菌可以在微观裂缝中存活并转移到蔬菜上，导致交叉污染。USDA和FDA建议在处理生肉后用热肥皂水清洗砧板，或使用漂白剂溶液（每加仑水1汤匙漂白剂）进行消毒。",
  "versions": [
    {
      "version": "USDA FSIS Cutting Board Safety 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code 2022 Section 4-8",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Hot water from a tap (typically 120°F/49°C) is not hot enough to kill bacteria (need 165°F/74°C for instant kill); rinsing only removes some surface debris, leaving bacteria in grooves",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Paper towels can remove some moisture but not bacteria embedded in scratches; wiping can even spread bacteria to other surfaces if the towel is reused",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "While some studies show wood can absorb and trap bacteria, it does not kill them; bacteria can survive in wood pores and be released when the board is used for other foods, especially if the board is not properly sanitized",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Use separate cutting boards: one for raw meat, poultry, and seafood (preferably color-coded, e.g., red for meat) and another for vegetables and ready-to-eat foods (e.g., green). If only one board is available, wash it with hot, soapy water, then sanitize with a bleach solution (1 tablespoon unscented bleach per gallon of water) or run through a dishwasher on a sanitizing cycle.",
      "success_rate": 0.95,
      "how": "Use separate cutting boards: one for raw meat, poultry, and seafood (preferably color-coded, e.g., red for meat) and another for vegetables and ready-to-eat foods (e.g., green). If only one board is available, wash it with hot, soapy water, then sanitize with a bleach solution (1 tablespoon unscented bleach per gallon of water) or run through a dishwasher on a sanitizing cycle.",
      "condition": "",
      "sources": []
    },
    {
      "action": "After cutting raw meat, immediately wash the cutting board with hot, soapy water, then apply a sanitizer (e.g., hydrogen peroxide-based food-safe sanitizer) and let it sit for at least 2 minutes before rinsing. Replace cutting boards that have deep grooves or cracks.",
      "success_rate": 0.92,
      "how": "After cutting raw meat, immediately wash the cutting board with hot, soapy water, then apply a sanitizer (e.g., hydrogen peroxide-based food-safe sanitizer) and let it sit for at least 2 minutes before rinsing. Replace cutting boards that have deep grooves or cracks.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Use separate cutting boards: one for raw meat, poultry, and seafood (preferably color-coded, e.g., red for meat) and another for vegetables and ready-to-eat foods (e.g., green). If only one board is available, wash it with hot, soapy water, then sanitize with a bleach solution (1 tablespoon unscented bleach per gallon of water) or run through a dishwasher on a sanitizing cycle.",
    "After cutting raw meat, immediately wash the cutting board with hot, soapy water, then apply a sanitizer (e.g., hydrogen peroxide-based food-safe sanitizer) and let it sit for at least 2 minutes before rinsing. Replace cutting boards that have deep grooves or cracks."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/cutting-board-safety",
  "official_doc_section": null,
  "error_code": "FS-2024-CUTTING-BOARD-CROSS",
  "verification_tier": "ai_generated",
  "confidence": 0.88,
  "fix_success_rate": 0.9,
  "resolvable": "true",
  "first_seen": "2024-05-01",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}