FS-SV-005 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, ignoring the risk of Salmonella and Campylobacter requiring higher temperatures or longer times

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

Also available as: JSON · Markdown · 中文
82%Fix Rate
90%Confidence
1Evidence
2024-11-05First Seen

Version Compatibility

VersionStatusIntroducedDeprecatedNotes
model active — — —
platform active — — —

Root Cause

USDA requires poultry to reach 165°F (74°C) instantaneously for safety; sous-vide at 135°F requires at least 36.8 minutes for 7-log reduction of Salmonella, but 2 hours is insufficient for some strains and does not account for Campylobacter which requires higher temps

generic

中文

美国农业部要求家禽瞬时达到165°F（74°C）以确保安全；真空低温烹饪在135°F下需要至少36.8分钟才能实现沙门氏菌的7-log减少，但2小时对某些菌株不足，且未考虑需要更高温度的弯曲杆菌

Official Documentation

https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/sous-vide-cooking

Workarounds

  1. 90% success Advise user to follow USDA guidelines: cook chicken sous-vide at 136°F (58°C) for at least 63 minutes for a 7-log reduction of Salmonella, or use higher temperatures like 150°F (65°C) for 10 minutes. 
    Advise user to follow USDA guidelines: cook chicken sous-vide at 136°F (58°C) for at least 63 minutes for a 7-log reduction of Salmonella, or use higher temperatures like 150°F (65°C) for 10 minutes.
  2. 85% success Provide alternative: cook chicken to 165°F (74°C) in sous-vide for 1 minute, then sear for texture. This ensures instant kill of all pathogens. 
    Provide alternative: cook chicken to 165°F (74°C) in sous-vide for 1 minute, then sear for texture. This ensures instant kill of all pathogens.
  3. 80% success Recommend using a sous-vide time-temperature table from USDA or reputable sources (e.g., Douglas Baldwin's tables) for chicken based on thickness. 
    Recommend using a sous-vide time-temperature table from USDA or reputable sources (e.g., Douglas Baldwin's tables) for chicken based on thickness.

中文步骤

  1. Advise user to follow USDA guidelines: cook chicken sous-vide at 136°F (58°C) for at least 63 minutes for a 7-log reduction of Salmonella, or use higher temperatures like 150°F (65°C) for 10 minutes.
  2. Provide alternative: cook chicken to 165°F (74°C) in sous-vide for 1 minute, then sear for texture. This ensures instant kill of all pathogens.
  3. Recommend using a sous-vide time-temperature table from USDA or reputable sources (e.g., Douglas Baldwin's tables) for chicken based on thickness.

Dead Ends

Common approaches that don't work:

  1. Tell user to increase time to 4 hours at 135°F 80% fail

    Even 4 hours at 135°F may not achieve required lethality for Campylobacter; also texture becomes mushy and risk of Clostridium perfringens increases with long cooking

  2. Suggest using pasteurized chicken or irradiated chicken 90% fail

    Pasteurization or irradiation is not commonly available for retail chicken; even if used, cross-contamination during packaging can reintroduce pathogens

  3. Recommend adding salt or acid to chicken before sous-vide 85% fail

    Salt and acid may inhibit some bacteria but do not reliably kill Salmonella or Campylobacter at low temperatures