# 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`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `SOUS_VIDE_CHICKEN_135`
- **Verification:** ai_generated
- **Fix Rate:** 80%

## 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.

## Version Compatibility

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

## Workarounds

1. **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.** (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.
   ```
2. **Use a calibrated sous-vide circulator and verify with a probe thermometer.** (90% success)
   ```
   Use a calibrated sous-vide circulator and verify with a probe thermometer.
   ```
3. **Follow USDA guidelines: cook all poultry to 165°F (74°C) internal temperature.** (95% success)
   ```
   Follow USDA guidelines: cook all poultry to 165°F (74°C) internal temperature.
   ```

## Dead Ends

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