{
  "id": "food-safety/sous-vide-low-acid-botulism",
  "signature": "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",
  "signature_zh": "AI告诉用户，在135°F下真空低温烹饪低酸食物（大蒜、蘑菇、青豆）1小时后，可以安全食用",
  "regex": "sous.?vide.*(low.?acid|garlic|mushroom|green.?bean).*(135|safe|immediate)",
  "domain": "food-safety",
  "category": "runtime_error",
  "subcategory": null,
  "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.",
  "root_cause_type": "generic",
  "root_cause_zh": "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。",
  "versions": [
    {
      "version": "FDA Food Code 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "USDA FSIS Guidelines for Sous-Vide 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "ServSafe 7th Edition",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "Cook to 165°F internal temperature for 15 seconds",
      "why_fails": "Botulinum spores require 250°F for 3 minutes to be destroyed; 165°F only kills vegetative cells, not spores",
      "fail_rate": 0.95,
      "condition": "",
      "sources": []
    },
    {
      "action": "Add salt or vinegar to the water bath to lower pH",
      "why_fails": "The food itself must have pH < 4.6; adding acid to the bath does not penetrate the food sufficiently",
      "fail_rate": 0.8,
      "condition": "",
      "sources": []
    },
    {
      "action": "Store the sous-vide bag in the refrigerator immediately after cooking",
      "why_fails": "Spores that survived can germinate at refrigeration temperatures above 38°F and produce toxins over several days",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "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`",
      "success_rate": 0.85,
      "how": "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`",
      "condition": "",
      "sources": []
    },
    {
      "action": "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)`",
      "success_rate": 0.95,
      "how": "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)`",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "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`",
    "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)`"
  ],
  "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-food-safety",
  "official_doc_section": null,
  "error_code": "BOT-001",
  "verification_tier": "ai_generated",
  "confidence": 0.85,
  "fix_success_rate": 0.75,
  "resolvable": "partial",
  "first_seen": "2023-08-15",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}