# 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`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-SV-005`
- **Verification:** ai_generated
- **Fix Rate:** 82%

## 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

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| model | active | — | — |
| platform | active | — | — |

## Workarounds

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

## Dead Ends

- **Tell user to increase time to 4 hours at 135°F** — 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 (80% fail)
- **Suggest using pasteurized chicken or irradiated chicken** — Pasteurization or irradiation is not commonly available for retail chicken; even if used, cross-contamination during packaging can reintroduce pathogens (90% fail)
- **Recommend adding salt or acid to chicken before sous-vide** — Salt and acid may inhibit some bacteria but do not reliably kill Salmonella or Campylobacter at low temperatures (85% fail)