{
  "id": "food-safety/sous-vide-chicken-135",
  "signature": "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",
  "signature_zh": "AI告诉用户，如果鸡肉来自可靠来源，在135°F（57°C）下真空低温烹饪2小时是安全的，忽略了沙门氏菌和弯曲杆菌的风险",
  "regex": "sous.?vide.*chicken.*135.*safe|sous.?vide.*poultry.*135.*safe",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "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.",
  "root_cause_type": "generic",
  "root_cause_zh": "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。",
  "versions": [
    {
      "version": "USDA FSIS 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"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Adding salt or marinade does not kill bacteria; it only adds flavor.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Using a sous-vide machine with inaccurate temperature calibration can lead to undercooking.",
      "fail_rate": 0.5,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Assuming reputable source eliminates pathogens is false; bacteria can be present even in high-quality chicken.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "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.",
      "success_rate": 0.95,
      "how": "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.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use a calibrated sous-vide circulator and verify with a probe thermometer.",
      "success_rate": 0.9,
      "how": "Use a calibrated sous-vide circulator and verify with a probe thermometer.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Follow USDA guidelines: cook all poultry to 165°F (74°C) internal temperature.",
      "success_rate": 0.95,
      "how": "Follow USDA guidelines: cook all poultry to 165°F (74°C) internal temperature.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "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）。"
  ],
  "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/safe-temperature-chart",
  "official_doc_section": null,
  "error_code": "SOUS_VIDE_CHICKEN_135",
  "verification_tier": "ai_generated",
  "confidence": 0.88,
  "fix_success_rate": 0.8,
  "resolvable": "true",
  "first_seen": "2023-11-20",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}