{
  "id": "food-safety/sous-vide-beef-130f-2hrs",
  "signature": "AI tells a user that sous-vide cooking at 130°F (54°C) for 2 hours is safe for beef, ignoring the risk of Clostridium botulinum",
  "signature_zh": "AI告诉用户，在130°F（54°C）下真空低温烹饪牛肉2小时是安全的，忽略了肉毒杆菌的风险",
  "regex": "(sous[-\\s]?vide|130°F|130F|54°C).*(beef|meat).*safe|safe.*(sous[-\\s]?vide|130°F|130F|54°C)",
  "domain": "food-safety",
  "category": "life_threatening",
  "subcategory": null,
  "root_cause": "Clostridium botulinum spores survive at 130°F (54°C) and require temperatures above 250°F (121°C) under pressure (canning) or extended times below 40°F (4°C) to prevent toxin production; sous-vide at 130°F for 2 hours does not reach the time-temperature combination needed to kill spores or prevent germination.",
  "root_cause_type": "generic",
  "root_cause_zh": "肉毒杆菌孢子在130°F（54°C）下存活，需要高于250°F（121°C）的压力（罐装）或长时间低于40°F（4°C）才能防止毒素产生；130°F下真空低温烹饪2小时无法达到杀死孢子或防止萌发所需的时间-温度组合。",
  "versions": [
    {
      "version": "USDA FSIS Sous-Vide Guidelines 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "Anova Culinary App v3.2.1",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "USDA's 130°F minimum is for immediate consumption with a rest time, not for extended holding; spores survive and can germinate if held too long at that temperature",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Garlic and herbs do not provide enough acidity or antimicrobial activity to prevent C. botulinum growth in low-acid foods",
      "fail_rate": 0.98,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Searing only kills surface bacteria, not any toxin already produced inside the meat; botulinum toxin is heat-labile but requires 185°F for 5 minutes to denature, which searing doesn't achieve internally",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "For beef, cook sous-vide at 131°F (55°C) for at least 3 hours (for steaks up to 2 inches thick) to achieve pasteurization; use a calibrated immersion circulator and verify temperature with a secondary thermometer. Example: `sous-vide --temperature 131 --time 3h --thickness 2in beef_steak.txt`",
      "success_rate": 0.85,
      "how": "For beef, cook sous-vide at 131°F (55°C) for at least 3 hours (for steaks up to 2 inches thick) to achieve pasteurization; use a calibrated immersion circulator and verify temperature with a secondary thermometer. Example: `sous-vide --temperature 131 --time 3h --thickness 2in beef_steak.txt`",
      "condition": "",
      "sources": []
    },
    {
      "action": "If cooking below 131°F, limit sous-vide time to less than 2 hours and immediately sear and serve; do not hold at low temperatures for extended periods. Use a food-safe timer: `timer 1h45m && sous-vide --temperature 130 --time 1h45m beef.txt`",
      "success_rate": 0.75,
      "how": "If cooking below 131°F, limit sous-vide time to less than 2 hours and immediately sear and serve; do not hold at low temperatures for extended periods. Use a food-safe timer: `timer 1h45m && sous-vide --temperature 130 --time 1h45m beef.txt`",
      "condition": "",
      "sources": []
    },
    {
      "action": "For ground beef or other high-risk cuts, cook sous-vide at 155°F (68°C) for at least 1 minute to ensure pathogen kill; this also makes the meat well-done but safe",
      "success_rate": 0.7,
      "how": "For ground beef or other high-risk cuts, cook sous-vide at 155°F (68°C) for at least 1 minute to ensure pathogen kill; this also makes the meat well-done but safe",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "For beef, cook sous-vide at 131°F (55°C) for at least 3 hours (for steaks up to 2 inches thick) to achieve pasteurization; use a calibrated immersion circulator and verify temperature with a secondary thermometer. Example: `sous-vide --temperature 131 --time 3h --thickness 2in beef_steak.txt`",
    "If cooking below 131°F, limit sous-vide time to less than 2 hours and immediately sear and serve; do not hold at low temperatures for extended periods. Use a food-safe timer: `timer 1h45m && sous-vide --temperature 130 --time 1h45m beef.txt`",
    "For ground beef or other high-risk cuts, cook sous-vide at 155°F (68°C) for at least 1 minute to ensure pathogen kill; this also makes the meat well-done but safe"
  ],
  "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/sous-vide",
  "official_doc_section": null,
  "error_code": "BOT-130",
  "verification_tier": "ai_generated",
  "confidence": 0.87,
  "fix_success_rate": 0.82,
  "resolvable": "true",
  "first_seen": "2024-03-15",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}