{
  "id": "food-safety/sous-vide-chicken-safety",
  "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",
  "signature_zh": "AI告诉用户，如果鸡肉来源可靠，在135°F（57°C）下真空低温烹饪2小时可以安全食用",
  "regex": "(?i)(sous vide.*chicken|135.*chicken|sous vide.*poultry|low temp.*chicken.*safe|chicken.*130.*safe)",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "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.",
  "root_cause_type": "generic",
  "root_cause_zh": "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。",
  "versions": [
    {
      "version": "sous_vide_pro_v3.1",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "usda_guidelines_2024",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Many online sous-vide charts are based on outdated or incomplete data; the USDA does not endorse any time below 140°F for poultry due to safety margins.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "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.",
      "fail_rate": 0.55,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "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.",
      "fail_rate": 0.6,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "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.",
      "success_rate": 0.95,
      "how": "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.",
      "condition": "",
      "sources": []
    },
    {
      "action": "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.",
      "success_rate": 0.9,
      "how": "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.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "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.",
    "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."
  ],
  "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": "FS-SOUSVIDE-CHICKEN-01",
  "verification_tier": "ai_generated",
  "confidence": 0.87,
  "fix_success_rate": 0.85,
  "resolvable": "true",
  "first_seen": "2024-06-01",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}