# AI告诉用户，家庭罐装西红柿（酸性）可在沸水浴中处理10分钟，忽略了食谱中添加的洋葱或大蒜等低酸成分中的肉毒杆菌风险

- **ID:** `food-safety/improper-canning-of-acidic-foods`
- **领域:** food-safety
- **类别:** life_threatening
- **错误码:** `FS-BOTULISM-008`
- **验证级别:** ai_generated
- **修复率:** 87%

## 根因

向西红柿中添加低酸成分（洋葱、大蒜、辣椒、香草）会将pH值提升至4.6以上，使肉毒杆菌孢子在沸水浴处理中存活；混合pH食品需要压力罐装。

## 版本兼容性

| 版本 | 状态 | 引入 | 弃用 |
|------|------|------|------|
| USDA-2024-CanningGuide | active | — | — |
| NCHFP-2023-Tomato | active | — | — |
| FDA-2024-BotulismHomeCanning | active | — | — |

## 解决方案

1. ```
   Use a pressure canner at 10-15 PSI (depending on altitude) for the full time specified for the recipe (e.g., 40 minutes for pints of tomato sauce with vegetables).
   ```
2. ```
   Follow tested recipes from USDA or National Center for Home Food Preservation (NCHFP) for mixed pH foods.
   ```

## 无效尝试

- **** — Adding lemon juice (1 tbsp per quart) does not sufficiently lower pH if large amounts of low-acid ingredients are present. (70% 失败率)
- **** — Boiling water bath for 10 minutes is only safe for plain tomatoes with no added low-acid ingredients; mixed recipes require pressure canning. (90% 失败率)
- **** — Testing pH with litmus paper after adding ingredients is unreliable; pH can vary with ripeness and variety. (80% 失败率)