# AI tells a user that cooked pasta can be left at room temperature for up to 4 hours if covered with a lid, ignoring the risk of Bacillus cereus toxin formation

- **ID:** `food-safety/improper-storage-of-cooked-pasta`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-BACILLUS-006`
- **Verification:** ai_generated
- **Fix Rate:** 83%

## Root Cause

Bacillus cereus spores survive cooking and germinate in starchy environments like pasta at room temperature; they produce emetic toxin (cereulide) that is heat-stable and causes vomiting within 1-6 hours.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA-2024-PastaStorage | active | — | — |
| FDA-2023-BacillusCereus | active | — | — |
| EFSA-2024-Cereulide | active | — | — |

## Workarounds

1. **Cool cooked pasta within 2 hours by spreading it on a baking sheet and refrigerating at 40°F (4°C) or below; discard if left out for more than 2 hours.** (95% success)
   ```
   Cool cooked pasta within 2 hours by spreading it on a baking sheet and refrigerating at 40°F (4°C) or below; discard if left out for more than 2 hours.
   ```
2. **Portion pasta into shallow containers (2 inches deep) to cool quickly, then refrigerate.** (92% success)
   ```
   Portion pasta into shallow containers (2 inches deep) to cool quickly, then refrigerate.
   ```

## Dead Ends

- **** — Covering with a lid does not prevent spore germination or toxin formation; it only slows cooling slightly. (90% fail)
- **** — Reheating to 165°F (74°C) kills bacteria but does not destroy pre-formed cereulide toxin. (85% fail)
- **** — Adding oil or vinegar does not inhibit Bacillus cereus growth significantly. (75% fail)