# 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`
- **Domain:** food-safety
- **Category:** runtime_error
- **Error Code:** `BOT-001`
- **Verification:** ai_generated
- **Fix Rate:** 75%

## 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.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| FDA Food Code 2022 | active | — | — |
| USDA FSIS Guidelines for Sous-Vide 2023 | active | — | — |
| ServSafe 7th Edition | active | — | — |

## Workarounds

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`** (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`
   ```
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)`** (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)`
   ```

## Dead Ends

- **Cook to 165°F internal temperature for 15 seconds** — Botulinum spores require 250°F for 3 minutes to be destroyed; 165°F only kills vegetative cells, not spores (95% fail)
- **Add salt or vinegar to the water bath to lower pH** — The food itself must have pH < 4.6; adding acid to the bath does not penetrate the food sufficiently (80% fail)
- **Store the sous-vide bag in the refrigerator immediately after cooking** — Spores that survived can germinate at refrigeration temperatures above 38°F and produce toxins over several days (70% fail)