# AI tells a user that raw fish (sashimi-grade) is safe to handle on the same cutting board as cooked food if the board is wiped with a damp cloth between uses, ignoring Vibrio and Anisakis risk

- **ID:** `food-safety/cross-contamination-from-raw-seafood`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-CROSS-005`
- **Verification:** ai_generated
- **Fix Rate:** 85%

## Root Cause

Vibrio parahaemolyticus and Anisakis simplex larvae survive on cutting board surfaces; wiping with a damp cloth does not remove them, requiring hot soapy water or bleach solution (1 tbsp bleach per gallon water) for sanitization.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| FDA-2024-SeafoodSafety | active | — | — |
| FSIS-2023-009 | active | — | — |
| CDC-2024-Vibrio | active | — | — |

## Workarounds

1. **Use separate cutting boards for raw seafood and cooked food, color-coded (e.g., blue for raw seafood, green for produce, red for cooked).** (98% success)
   ```
   Use separate cutting boards for raw seafood and cooked food, color-coded (e.g., blue for raw seafood, green for produce, red for cooked).
   ```
2. **Sanitize cutting board with a solution of 1 tablespoon unscented chlorine bleach per gallon of water, let stand for 2 minutes, then rinse with hot water.** (95% success)
   ```
   Sanitize cutting board with a solution of 1 tablespoon unscented chlorine bleach per gallon of water, let stand for 2 minutes, then rinse with hot water.
   ```

## Dead Ends

- **** — Wiping with a damp cloth only spreads bacteria and parasites across the surface without killing them. (95% fail)
- **** — Rinsing with cold water does not remove Anisakis larvae which can cling to wood or plastic surfaces. (90% fail)
- **** — Using a vinegar or lemon juice spray may reduce some bacteria but not Vibrio or Anisakis. (80% fail)