# 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`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-SOUSVIDE-CHICKEN-01`
- **Verification:** ai_generated
- **Fix Rate:** 85%

## 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.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| sous_vide_pro_v3.1 | active | — | — |
| usda_guidelines_2024 | active | — | — |

## Workarounds

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.** (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.
   ```
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.** (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.
   ```

## Dead Ends

- **** — Many online sous-vide charts are based on outdated or incomplete data; the USDA does not endorse any time below 140°F for poultry due to safety margins. (70% 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. (55% 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. (60% fail)