{
  "id": "food-safety/improper-canning-botulism",
  "signature": "AI tells a user that home-canned vegetables are safe to eat if the jar seals properly, ignoring the risk of Clostridium botulinum in low-acid foods processed without a pressure canner",
  "signature_zh": "人工智能告诉用户，如果罐子密封良好，自制罐装蔬菜是安全的，忽视了在未使用压力罐处理低酸食品时肉毒杆菌的风险",
  "regex": "home can.*safe.*seal|boiling water bath.*vegetable.*safe",
  "domain": "food-safety",
  "category": "life_threatening",
  "subcategory": null,
  "root_cause": "Clostridium botulinum spores are heat-resistant and can survive boiling water bath temperatures (100°C) in low-acid foods (pH >4.6) like vegetables, meat, and fish; only pressure canning at 240°F (116°C) or higher destroys these spores, preventing botulism toxin formation.",
  "root_cause_type": "generic",
  "root_cause_zh": "肉毒杆菌孢子耐热，在低酸食品（pH >4.6）如蔬菜、肉类和鱼类中，能存活于沸水浴温度（100°C）；只有压力罐在240°F（116°C）或更高温度下才能破坏这些孢子，防止肉毒毒素形成。",
  "versions": [],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Using a boiling water bath for low-acid foods like green beans or carrots; spores survive and can produce toxin in anaerobic jar environment.",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Adding lemon juice or vinegar to low-acid foods to increase acidity; this is only effective if pH is below 4.6, which is hard to guarantee without testing.",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Assuming that a 'sealed' jar with a popped lid indicates safety; botulism toxin can be present without visible spoilage.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Use a pressure canner for all low-acid foods (vegetables, meats, poultry, fish). Process according to USDA guidelines: e.g., green beans at 11 psi for 20 minutes (pints) or 25 minutes (quarts) at sea level.",
      "success_rate": 0.98,
      "how": "Use a pressure canner for all low-acid foods (vegetables, meats, poultry, fish). Process according to USDA guidelines: e.g., green beans at 11 psi for 20 minutes (pints) or 25 minutes (quarts) at sea level.",
      "condition": "",
      "sources": []
    },
    {
      "action": "If you do not have a pressure canner, freeze or dehydrate low-acid foods instead of canning. Alternatively, pickle vegetables with enough vinegar to ensure pH below 4.6.",
      "success_rate": 0.95,
      "how": "If you do not have a pressure canner, freeze or dehydrate low-acid foods instead of canning. Alternatively, pickle vegetables with enough vinegar to ensure pH below 4.6.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "对所有低酸食品（蔬菜、肉类、家禽、鱼类）使用压力罐。按照USDA指南处理：例如，青豆在11 psi下处理20分钟（品脱）或25分钟（夸脱），海平面高度。",
    "如果没有压力罐，可冷冻或脱水低酸食品代替罐装。或者用足够醋腌制蔬菜，确保pH低于4.6。"
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://nchfp.uga.edu/how/can-vegetables/canning-vegetables.html",
  "official_doc_section": null,
  "error_code": "FOOD-USDA-2024-007",
  "verification_tier": "ai_generated",
  "confidence": 0.89,
  "fix_success_rate": 0.97,
  "resolvable": "true",
  "first_seen": "2024-06-12",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}