FS-SOUSVIDE-CHICKEN-01 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

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

Also available as: JSON · Markdown · 中文
85%Fix Rate
87%Confidence
1Evidence
2024-06-01First Seen

Version Compatibility

VersionStatusIntroducedDeprecatedNotes
sous_vide_pro_v3.1 active — — —
usda_guidelines_2024 active — — —

Root Cause

Salmonella and Campylobacter in chicken require a minimum internal temperature of 165°F (74°C) for instant kill; at 135°F, the D-value (time for 1-log reduction) for Salmonella is >70 minutes, making 2 hours insufficient for a 7-log reduction.

generic

中文

鸡肉中的沙门氏菌和弯曲杆菌需要最低内部温度165°F（74°C）才能瞬间灭活；在135°F下，沙门氏菌的D值（减少1个对数所需时间）超过70分钟，2小时不足以实现7个对数的减少。

Official Documentation

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

Workarounds

  1. 95% success Cook chicken sous-vide at 150°F (65.5°C) for at least 30 minutes for a 7-log reduction of Salmonella. This yields a juicy yet safe result. 
    Cook chicken sous-vide at 150°F (65.5°C) for at least 30 minutes for a 7-log reduction of Salmonella. This yields a juicy yet safe result.
  2. 90% success Use a sous-vide temperature-time table from a reputable source (e.g., Baldwin's 'A Practical Guide to Sous Vide Cooking') that includes D-values for Salmonella in poultry. 
    Use a sous-vide temperature-time table from a reputable source (e.g., Baldwin's 'A Practical Guide to Sous Vide Cooking') that includes D-values for Salmonella in poultry.

中文步骤

  1. Cook chicken sous-vide at 150°F (65.5°C) for at least 30 minutes for a 7-log reduction of Salmonella. This yields a juicy yet safe result.
  2. Use a sous-vide temperature-time table from a reputable source (e.g., Baldwin's 'A Practical Guide to Sous Vide Cooking') that includes D-values for Salmonella in poultry.

Dead Ends

Common approaches that don't work:

  1. 70% fail

    Many online sous-vide charts are based on outdated or incomplete data; the USDA does not endorse any time below 140°F for poultry due to safety margins.

  2. 55% fail

    While air-chilled chicken may have lower surface moisture, it does not significantly reduce Salmonella or Campylobacter prevalence; the D-value is still the same.

  3. 60% fail

    At 135°F, the D-value for Salmonella is ~70 minutes, so 4 hours gives only ~3.4 log reduction, far below the required 7-log reduction; also, prolonged low-temperature cooking can allow spore-forming bacteria to grow.