{
  "id": "food-safety/ground-beef-cooking-temperature",
  "signature": "AI tells a user that ground beef is safe to eat when cooked to 145°F (63°C) with a 3-minute rest time",
  "signature_zh": "AI告诉用户，碎牛肉在烹饪至145°F（63°C）并静置3分钟后即可安全食用",
  "regex": "ground.*beef.*145.*safe|ground.*beef.*63.*safe|hamburger.*145.*safe",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Ground beef has a higher risk of E. coli O157:H7 and Salmonella contamination because grinding distributes surface bacteria throughout the meat; the USDA recommends cooking ground beef to an internal temperature of 160°F (71°C) to ensure pathogen destruction, and the 145°F recommendation with rest time applies only to whole cuts of beef (steaks, roasts).",
  "root_cause_type": "generic",
  "root_cause_zh": "碎牛肉的E. coli O157:H7和沙门氏菌污染风险更高，因为研磨将表面细菌分布到整个肉中；USDA建议将碎牛肉烹饪至内部温度160°F（71°C）以确保病原体灭活，而145°F带静置时间的建议仅适用于整块牛肉（牛排、烤肉）。",
  "versions": [
    {
      "version": "USDA FSIS Safe Minimum Internal Temperature Chart 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code 2022 Annex 3",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "The rest time for whole cuts allows heat to equalize and kill surface bacteria; for ground beef, bacteria are mixed throughout, so rest time does not ensure uniform heating to lethal temperatures for all pathogens",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Color is not a reliable indicator of safety; ground beef can turn brown before reaching 160°F due to factors like pH, fat content, and packaging (e.g., myoglobin oxidation). Only a food thermometer can verify safety",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Sous-vide at 145°F for 1 hour may not achieve the lethality required for ground beef; the USDA requires 160°F for instant kill, or lower temperatures with specific time-hold combinations (e.g., 155°F for 15 seconds) that are not typically achievable in home sous-vide",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Cook ground beef to an internal temperature of 160°F (71°C) measured with a food thermometer inserted into the thickest part of the patty or loaf. No rest time is needed. For sous-vide, hold at 155°F (68°C) for at least 15 seconds, or follow USDA time-temperature tables for pasteurization.",
      "success_rate": 0.95,
      "how": "Cook ground beef to an internal temperature of 160°F (71°C) measured with a food thermometer inserted into the thickest part of the patty or loaf. No rest time is needed. For sous-vide, hold at 155°F (68°C) for at least 15 seconds, or follow USDA time-temperature tables for pasteurization.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use a digital instant-read thermometer to check multiple spots in the ground beef; ensure the minimum temperature is 160°F. Calibrate the thermometer annually using ice water (32°F) and boiling water (212°F at sea level).",
      "success_rate": 0.92,
      "how": "Use a digital instant-read thermometer to check multiple spots in the ground beef; ensure the minimum temperature is 160°F. Calibrate the thermometer annually using ice water (32°F) and boiling water (212°F at sea level).",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Cook ground beef to an internal temperature of 160°F (71°C) measured with a food thermometer inserted into the thickest part of the patty or loaf. No rest time is needed. For sous-vide, hold at 155°F (68°C) for at least 15 seconds, or follow USDA time-temperature tables for pasteurization.",
    "Use a digital instant-read thermometer to check multiple spots in the ground beef; ensure the minimum temperature is 160°F. Calibrate the thermometer annually using ice water (32°F) and boiling water (212°F at sea level)."
  ],
  "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/safe-minimum-internal-temperature-chart",
  "official_doc_section": null,
  "error_code": "FS-2024-GROUND-BEEF-TEMP",
  "verification_tier": "ai_generated",
  "confidence": 0.89,
  "fix_success_rate": 0.9,
  "resolvable": "true",
  "first_seen": "2024-03-20",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}