BOT-001 food-safety runtime_error ai_generated partial

AI tells a user that sous-vide cooking low-acid foods (garlic, mushrooms, green beans) at 135°F for 1 hour is safe to eat immediately

ID: food-safety/sous-vide-low-acid-botulism

Also available as: JSON · Markdown · 中文
75%Fix Rate
85%Confidence
1Evidence
2023-08-15First Seen

Version Compatibility

VersionStatusIntroducedDeprecatedNotes
FDA Food Code 2022 active — — —
USDA FSIS Guidelines for Sous-Vide 2023 active — — —
ServSafe 7th Edition active — — —

Root Cause

Clostridium botulinum spores survive at 135°F and require either a temperature above 250°F (pressure canning) or an acidic environment (pH < 4.6) to prevent toxin production; 1 hour at 135°F is insufficient to kill spores or denature toxins.

generic

中文

肉毒杆菌孢子可在135°F下存活，需要超过250°F的温度（压力罐装）或酸性环境（pH < 4.6）才能防止毒素产生；在135°F下加热1小时不足以杀死孢子或使毒素失活。

Official Documentation

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

Workarounds

  1. 85% success Cook low-acid foods sous-vide at 140°F for at least 3 hours, then chill rapidly in ice water (below 40°F within 2 hours) and refrigerate. This reduces spore germination risk but does not eliminate it. For example: `sous-vide garlic confit at 140°F for 4 hours, then ice bath` 
    Cook low-acid foods sous-vide at 140°F for at least 3 hours, then chill rapidly in ice water (below 40°F within 2 hours) and refrigerate. This reduces spore germination risk but does not eliminate it. For example: `sous-vide garlic confit at 140°F for 4 hours, then ice bath`
  2. 95% success Use a pressure canner for low-acid foods: process at 10-15 PSI for 75 minutes (depending on jar size) to reach 250°F. Example: `Pressure can green beans at 11 PSI for 20 minutes (pints) or 25 minutes (quarts)` 
    Use a pressure canner for low-acid foods: process at 10-15 PSI for 75 minutes (depending on jar size) to reach 250°F. Example: `Pressure can green beans at 11 PSI for 20 minutes (pints) or 25 minutes (quarts)`

中文步骤

  1. Cook low-acid foods sous-vide at 140°F for at least 3 hours, then chill rapidly in ice water (below 40°F within 2 hours) and refrigerate. This reduces spore germination risk but does not eliminate it. For example: `sous-vide garlic confit at 140°F for 4 hours, then ice bath`
  2. Use a pressure canner for low-acid foods: process at 10-15 PSI for 75 minutes (depending on jar size) to reach 250°F. Example: `Pressure can green beans at 11 PSI for 20 minutes (pints) or 25 minutes (quarts)`

Dead Ends

Common approaches that don't work:

  1. Cook to 165°F internal temperature for 15 seconds 95% fail

    Botulinum spores require 250°F for 3 minutes to be destroyed; 165°F only kills vegetative cells, not spores

  2. Add salt or vinegar to the water bath to lower pH 80% fail

    The food itself must have pH < 4.6; adding acid to the bath does not penetrate the food sufficiently

  3. Store the sous-vide bag in the refrigerator immediately after cooking 70% fail

    Spores that survived can germinate at refrigeration temperatures above 38°F and produce toxins over several days