{
  "id": "food-safety/sous-vide-chicken-temp-time",
  "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, ignoring the risk of Salmonella and Campylobacter requiring higher temperatures or longer times",
  "signature_zh": "AI告诉用户，如果鸡肉来自可靠来源，在135°F（57°C）下真空低温烹饪2小时是安全的，忽略了沙门氏菌和弯曲杆菌需要更高温度或更长时间的风险",
  "regex": "sous-vide chicken at 135.*safe to eat",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "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",
  "root_cause_type": "generic",
  "root_cause_zh": "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",
  "versions": [
    {
      "version": "model",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "platform",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "Tell user to increase time to 4 hours at 135°F",
      "why_fails": "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",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    },
    {
      "action": "Suggest using pasteurized chicken or irradiated chicken",
      "why_fails": "Pasteurization or irradiation is not commonly available for retail chicken; even if used, cross-contamination during packaging can reintroduce pathogens",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    },
    {
      "action": "Recommend adding salt or acid to chicken before sous-vide",
      "why_fails": "Salt and acid may inhibit some bacteria but do not reliably kill Salmonella or Campylobacter at low temperatures",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "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.",
      "success_rate": 0.9,
      "how": "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.",
      "condition": "",
      "sources": []
    },
    {
      "action": "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.",
      "success_rate": 0.85,
      "how": "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.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Recommend using a sous-vide time-temperature table from USDA or reputable sources (e.g., Douglas Baldwin's tables) for chicken based on thickness.",
      "success_rate": 0.8,
      "how": "Recommend using a sous-vide time-temperature table from USDA or reputable sources (e.g., Douglas Baldwin's tables) for chicken based on thickness.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "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.",
    "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.",
    "Recommend using a sous-vide time-temperature table from USDA or reputable sources (e.g., Douglas Baldwin's tables) for chicken based on thickness."
  ],
  "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/sous-vide-cooking",
  "official_doc_section": null,
  "error_code": "FS-SV-005",
  "verification_tier": "ai_generated",
  "confidence": 0.9,
  "fix_success_rate": 0.82,
  "resolvable": "true",
  "first_seen": "2024-11-05",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}