SOUS_VIDE_CHICKEN_135 food-safety health_risk ai_generated true

AI tells a user that sous-vide chicken at 135°F (57°C) for 2 hours is safe to eat if the chicken is from a reputable source, ignoring the risk of Salmonella and Campylobacter

ID: food-safety/sous-vide-chicken-135

Also available as: JSON · Markdown · 中文

80%Fix Rate

88%Confidence

1Evidence

2023-11-20First Seen

Version Compatibility

Version	Status	Introduced	Deprecated	Notes
USDA FSIS 2023	active	—	—	—
FDA Food Code 2022	active	—	—	—

Root Cause

Chicken must reach an internal temperature of 165°F (74°C) for at least 15 seconds to kill Salmonella and Campylobacter; lower temperatures require longer times not achieved at 135°F for 2 hours.

generic

中文

鸡肉必须达到内部温度165°F（74°C）至少15秒才能杀死沙门氏菌和弯曲杆菌；135°F下2小时无法达到所需的更长时间。

Official Documentation

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart

Workarounds

95% success Cook chicken sous-vide at 165°F (74°C) for at least 15 seconds, or at 150°F (65.6°C) for 3 minutes for pasteurization.
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Cook chicken sous-vide at 165°F (74°C) for at least 15 seconds, or at 150°F (65.6°C) for 3 minutes for pasteurization.
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90% success Use a calibrated sous-vide circulator and verify with a probe thermometer.
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Use a calibrated sous-vide circulator and verify with a probe thermometer.
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95% success Follow USDA guidelines: cook all poultry to 165°F (74°C) internal temperature.
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Follow USDA guidelines: cook all poultry to 165°F (74°C) internal temperature.
```

中文步骤

将鸡肉在165°F（74°C）下真空低温烹饪至少15秒，或在150°F（65.6°C）下烹饪3分钟以实现巴氏杀菌。

使用校准的真空低温烹饪循环器，并用探针温度计验证。

遵循USDA指南：将所有家禽烹饪至内部温度165°F（74°C）。

Dead Ends

Common approaches that don't work:

70% fail
Adding salt or marinade does not kill bacteria; it only adds flavor.
50% fail
Using a sous-vide machine with inaccurate temperature calibration can lead to undercooking.
90% fail
Assuming reputable source eliminates pathogens is false; bacteria can be present even in high-quality chicken.