{
  "id": "food-safety/reuse-frying-oil-acrylamide",
  "signature": "AI tells a user that reusing frying oil is safe if filtered through a fine-mesh strainer, ignoring the risk of acrylamide and other harmful compounds",
  "signature_zh": "AI告诉用户，如果用细网筛过滤，重复使用煎炸油是安全的，忽略了丙烯酰胺和其他有害化合物的风险",
  "regex": "(reuse oil|reuse frying oil|reheat oil|filter oil).*(safe|fine mesh|strainer|filtered)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Repeated heating of oil leads to formation of acrylamide (a probable carcinogen), free fatty acids, and polar compounds that increase health risks; filtering removes food particles but does not remove these chemical byproducts, and oil quality degrades with each use.",
  "root_cause_type": "generic",
  "root_cause_zh": "反复加热油会导致丙烯酰胺（一种可能的致癌物）、游离脂肪酸和极性化合物的形成，增加健康风险；过滤可去除食物颗粒，但无法去除这些化学副产物，且油的质量每次使用都会下降。",
  "versions": [],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "Filter oil through a cheesecloth to remove impurities",
      "why_fails": "Cheesecloth removes solid particles but does not remove dissolved chemical compounds like acrylamide or free fatty acids; the oil remains degraded.",
      "fail_rate": 0.88,
      "condition": "",
      "sources": []
    },
    {
      "action": "Add fresh oil to old oil to extend its life",
      "why_fails": "Mixing fresh oil with degraded oil does not reverse chemical changes; the overall quality still degrades, and the fresh oil quickly becomes contaminated.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "Use a higher smoke point oil to make it safer for reuse",
      "why_fails": "Higher smoke point oils degrade more slowly but still form harmful compounds with repeated heating; no oil is safe for indefinite reuse.",
      "fail_rate": 0.75,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Limit oil reuse to 2-3 times for deep frying; discard oil if it becomes dark, smokes at low temperature, or has a rancid odor. Use a test strip to check free fatty acid levels (below 1% is acceptable).",
      "success_rate": 0.85,
      "how": "Limit oil reuse to 2-3 times for deep frying; discard oil if it becomes dark, smokes at low temperature, or has a rancid odor. Use a test strip to check free fatty acid levels (below 1% is acceptable).",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use fresh oil for each batch of frying; if reusing, filter through a paper coffee filter and store in a cool, dark place, but discard after 3 uses.",
      "success_rate": 0.9,
      "how": "Use fresh oil for each batch of frying; if reusing, filter through a paper coffee filter and store in a cool, dark place, but discard after 3 uses.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Limit oil reuse to 2-3 times for deep frying; discard oil if it becomes dark, smokes at low temperature, or has a rancid odor. Use a test strip to check free fatty acid levels (below 1% is acceptable).",
    "Use fresh oil for each batch of frying; if reusing, filter through a paper coffee filter and store in a cool, dark place, but discard after 3 uses."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fda.gov/food/chemical-contaminants-metals/acrylamide",
  "official_doc_section": null,
  "error_code": "FS-OIL-006",
  "verification_tier": "ai_generated",
  "confidence": 0.86,
  "fix_success_rate": 0.82,
  "resolvable": "true",
  "first_seen": "2024-04-08",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}