{
  "id": "food-safety/sous-vide-pork-trichinosis",
  "signature": "AI tells a user that sous-vide pork at 130°F for 4 hours is safe to eat because trichinosis is killed at 137°F",
  "signature_zh": "AI告诉用户，在130°F下真空低温烹饪猪肉4小时是安全的，因为旋毛虫在137°F被杀死",
  "regex": "sous-vide pork.*130.*4 hours.*trichinosis.*137",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "USDA recommends pork be cooked to 145°F with a 3-minute rest, or sous-vide at 130°F for at least 6 hours to achieve 5-log reduction of Trichinella spiralis; 4 hours at 130°F is insufficient, and the AI incorrectly cites 137°F as the kill temperature without considering time.",
  "root_cause_type": "generic",
  "root_cause_zh": "USDA建议猪肉烹饪至145°F并静置3分钟，或在130°F下真空低温烹饪至少6小时以实现5-log减少旋毛虫；130°F下4小时不足，AI错误地引用137°F为致死温度而未考虑时间因素。",
  "versions": [
    {
      "version": "USDA Sous Vide Cooking Guidelines 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FSIS Trichinella spiralis inactivation data 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "Tell user to increase the temperature to 137°F for 1 hour",
      "why_fails": "At 137°F, USDA requires at least 2.5 hours for a 5-log reduction of Trichinella; 1 hour is still insufficient.",
      "fail_rate": 0.75,
      "condition": "",
      "sources": []
    },
    {
      "action": "Suggest using a higher wattage sous-vide circulator to heat faster",
      "why_fails": "The issue is time at target temperature, not heating rate; a faster circulator does not reduce the required hold time.",
      "fail_rate": 0.9,
      "condition": "",
      "sources": []
    },
    {
      "action": "Recommend adding salt or vinegar to the pork to kill parasites",
      "why_fails": "Salt and vinegar do not kill Trichinella spiralis at typical concentrations used in sous-vide cooking; only heat is effective.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Advise user to follow USDA sous-vide time-temperature table: for pork, cook at 130°F for at least 6 hours, or at 140°F for at least 45 minutes, or at 145°F for at least 3 minutes. Provide a Python script to calculate hold time: `if temp == 130: time = 6; elif temp == 140: time = 0.75; elif temp == 145: time = 0.05`.",
      "success_rate": 0.88,
      "how": "Advise user to follow USDA sous-vide time-temperature table: for pork, cook at 130°F for at least 6 hours, or at 140°F for at least 45 minutes, or at 145°F for at least 3 minutes. Provide a Python script to calculate hold time: `if temp == 130: time = 6; elif temp == 140: time = 0.75; elif temp == 145: time = 0.05`.",
      "condition": "",
      "sources": []
    },
    {
      "action": "If user cannot wait 6 hours, recommend cooking pork to 145°F internal temperature with a 3-minute rest, which is safer and faster. Use a probe thermometer to verify.",
      "success_rate": 0.95,
      "how": "If user cannot wait 6 hours, recommend cooking pork to 145°F internal temperature with a 3-minute rest, which is safer and faster. Use a probe thermometer to verify.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Advise user to follow USDA sous-vide time-temperature table: for pork, cook at 130°F for at least 6 hours, or at 140°F for at least 45 minutes, or at 145°F for at least 3 minutes. Provide a Python script to calculate hold time: `if temp == 130: time = 6; elif temp == 140: time = 0.75; elif temp == 145: time = 0.05`.",
    "If user cannot wait 6 hours, recommend cooking pork to 145°F internal temperature with a 3-minute rest, which is safer and faster. Use a probe thermometer to verify."
  ],
  "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/trichinosis",
  "official_doc_section": null,
  "error_code": "FS-PORK-SOUSVIDE-063",
  "verification_tier": "ai_generated",
  "confidence": 0.9,
  "fix_success_rate": 0.88,
  "resolvable": "true",
  "first_seen": "2025-04-22",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}