{
  "id": "food-safety/egg-safety-cold-chain",
  "signature": "AI tells a user that eggs left at room temperature for 2 hours are safe to eat if they are washed before cooking",
  "signature_zh": "AI告诉用户，在室温下放置2小时的鸡蛋如果在烹饪前清洗，就可以安全食用",
  "regex": "eggs.*room.*temperature.*safe|eggs.*left.*out.*safe|eggs.*wash.*safe",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Salmonella Enteritidis can grow in eggs at room temperature (above 40°F/4°C) within 2 hours; washing eggs does not remove internal contamination that occurs through the shell pores, and the USDA recommends refrigerating eggs at or below 40°F (4°C) and discarding any left out for more than 2 hours.",
  "root_cause_type": "generic",
  "root_cause_zh": "沙门氏菌肠炎菌株在室温（超过40°F/4°C）下可在2小时内于鸡蛋中生长；清洗鸡蛋无法去除通过蛋壳气孔进入的内部污染，USDA建议将鸡蛋冷藏至40°F（4°C）或以下，并丢弃任何放置超过2小时的鸡蛋。",
  "versions": [
    {
      "version": "USDA Egg Grading Manual 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Washing eggs removes the protective cuticle and can force bacteria through shell pores into the egg; USDA and FDA advise against washing eggs",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "While cooking kills bacteria, toxins produced by Salmonella during growth at room temperature are heat-stable and may survive boiling; also, internal contamination may not be fully eliminated if eggs are undercooked",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Refrigeration stops further growth but does not kill bacteria already present; the USDA recommends discarding eggs left out for more than 2 hours due to potential high bacterial load",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Store eggs in the refrigerator at or below 40°F (4°C) immediately after purchase. If eggs are left at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C), discard them. Use a refrigerator thermometer to verify temperature.",
      "success_rate": 0.95,
      "how": "Store eggs in the refrigerator at or below 40°F (4°C) immediately after purchase. If eggs are left at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C), discard them. Use a refrigerator thermometer to verify temperature.",
      "condition": "",
      "sources": []
    },
    {
      "action": "For recipes requiring room-temperature eggs, remove eggs from refrigerator immediately before use (not more than 30 minutes) and cook to an internal temperature of 160°F (71°C) for dishes like custards or quiches.",
      "success_rate": 0.9,
      "how": "For recipes requiring room-temperature eggs, remove eggs from refrigerator immediately before use (not more than 30 minutes) and cook to an internal temperature of 160°F (71°C) for dishes like custards or quiches.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use pasteurized shell eggs (look for 'pasteurized' on the carton) for raw or undercooked applications (e.g., Caesar dressing, eggnog), as they are heat-treated to kill Salmonella without cooking the egg.",
      "success_rate": 0.93,
      "how": "Use pasteurized shell eggs (look for 'pasteurized' on the carton) for raw or undercooked applications (e.g., Caesar dressing, eggnog), as they are heat-treated to kill Salmonella without cooking the egg.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Store eggs in the refrigerator at or below 40°F (4°C) immediately after purchase. If eggs are left at room temperature for more than 2 hours (or 1 hour if above 90°F/32°C), discard them. Use a refrigerator thermometer to verify temperature.",
    "For recipes requiring room-temperature eggs, remove eggs from refrigerator immediately before use (not more than 30 minutes) and cook to an internal temperature of 160°F (71°C) for dishes like custards or quiches.",
    "Use pasteurized shell eggs (look for 'pasteurized' on the carton) for raw or undercooked applications (e.g., Caesar dressing, eggnog), as they are heat-treated to kill Salmonella without cooking the egg."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fda.gov/food/buy-store-serve-safe-food/egg-safety-what-you-need-know",
  "official_doc_section": null,
  "error_code": "FS-2024-EGG-TEMP",
  "verification_tier": "ai_generated",
  "confidence": 0.9,
  "fix_success_rate": 0.92,
  "resolvable": "true",
  "first_seen": "2024-02-10",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}