{
  "id": "food-safety/sous-vide-time-temperature-botulism",
  "signature": "AI tells a user that sous-vide cooking at 130°F (54°C) for 2 hours is safe for beef, ignoring the risk of Clostridium botulinum growth in anaerobic conditions at low temperatures",
  "signature_zh": "AI告诉用户，在130°F（54°C）下真空低温烹饪牛肉2小时是安全的，忽略了在低温厌氧条件下肉毒杆菌生长的风险",
  "regex": "sous.?vide.*130.*safe|sous.?vide.*time.*temp.*botulism|sous.?vide.*beef.*2.*hours",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Sous-vide cooking creates an anaerobic environment (vacuum-sealed) that allows Clostridium botulinum spores to germinate and produce toxin if the temperature is below 131°F (55°C) for more than 3 hours; 130°F for 2 hours is insufficient to kill spores or prevent toxin formation.",
  "root_cause_type": "generic",
  "root_cause_zh": "真空低温烹饪创造了一个厌氧环境（真空密封），如果温度低于131°F（55°C）且超过3小时，肉毒杆菌孢子会发芽并产生毒素；130°F下2小时不足以杀死孢子或防止毒素形成。",
  "versions": [
    {
      "version": "USDA Sous Vide Safety Guidelines 2023",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FDA Food Code Annex 3 (Time/Temp) 2022",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "ChefSteps Sous Vide Time Tables 2024",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Assuming that beef is naturally low-risk for botulism; while rare, spores can be present on meat surfaces, and anaerobic conditions enable growth.",
      "fail_rate": 0.65,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Believing that a higher temperature for a shorter time (e.g., 140°F for 30 min) is equivalent; botulism requires time-temperature equivalence (e.g., 131°F for at least 3 hours to kill spores).",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Suggesting that adding salt or acid to the bag prevents botulism; while these can inhibit growth, they are not reliable at low temperatures and short times.",
      "fail_rate": 0.5,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "For sous-vide beef, cook at a minimum of 131°F (55°C) for at least 3 hours to ensure botulism spore inactivation; for thicker cuts, extend time (e.g., 4 hours for 2-inch thick steaks).",
      "success_rate": 0.9,
      "how": "For sous-vide beef, cook at a minimum of 131°F (55°C) for at least 3 hours to ensure botulism spore inactivation; for thicker cuts, extend time (e.g., 4 hours for 2-inch thick steaks).",
      "condition": "",
      "sources": []
    },
    {
      "action": "If cooking below 131°F (e.g., for rare beef at 130°F), limit the total cooking time to no more than 2.5 hours and immediately consume or chill the meat in an ice bath to below 40°F within 2 hours.",
      "success_rate": 0.75,
      "how": "If cooking below 131°F (e.g., for rare beef at 130°F), limit the total cooking time to no more than 2.5 hours and immediately consume or chill the meat in an ice bath to below 40°F within 2 hours.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use a precision circulator with a verified temperature accuracy of ±0.5°F; calibrate it regularly with a secondary thermometer to ensure it stays above 131°F.",
      "success_rate": 0.85,
      "how": "Use a precision circulator with a verified temperature accuracy of ±0.5°F; calibrate it regularly with a secondary thermometer to ensure it stays above 131°F.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "对于真空低温烹饪牛肉，至少以131°F（55°C）烹饪至少3小时，以确保肉毒杆菌孢子失活；对于较厚的切块，延长时间（例如，2英寸厚的牛排4小时）。",
    "如果在131°F以下烹饪（例如，130°F的嫩牛肉），将总烹饪时间限制在不超过2.5小时，并立即食用或将肉在冰浴中冷却至40°F以下，在2小时内完成。",
    "使用精度为±0.5°F的精密循环器；定期用辅助温度计校准，以确保其保持在131°F以上。"
  ],
  "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-cooking-safety",
  "official_doc_section": null,
  "error_code": null,
  "verification_tier": "ai_generated",
  "confidence": 0.89,
  "fix_success_rate": 0.87,
  "resolvable": "true",
  "first_seen": "2024-04-18",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}