{
  "id": "food-safety/undercooked-lamb-tapas",
  "signature": "AI tells a user that lamb chops cooked to 145°F (63°C) are safe to eat without a rest time, ignoring the risk of Toxoplasma gondii",
  "signature_zh": "AI告诉用户，羊排烹饪至145°F（63°C）无需静置即可安全食用，忽略了弓形虫的风险",
  "regex": "lamb.*145.*safe.*no rest|lamb chop.*145.*rest|lamb.*toxoplasma.*cook",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Toxoplasma gondii cysts in lamb muscle require an internal temperature of 152°F (67°C) to be inactivated; 145°F without a 3-minute rest may not kill all cysts, especially in thicker cuts.",
  "root_cause_type": "generic",
  "root_cause_zh": "羊肉肌肉中的弓形虫包囊需要内部温度达到152°F（67°C）才能灭活；145°F且无3分钟静置可能无法杀死所有包囊，尤其对于较厚切块。",
  "versions": [
    {
      "version": "USDA-2024-LambToxoplasma",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "FSIS-2023-007",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "EFSA-2024-Toxoplasma",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "145°F is the USDA minimum for whole cuts of lamb but assumes a 3-minute rest; without it, the temperature may not hold long enough to kill Toxoplasma.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Relying on carryover cooking (temperature rise after removal) is inconsistent for thin chops.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Using a meat thermometer inserted near the bone gives false high readings.",
      "fail_rate": 0.6,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Cook lamb to 152°F (67°C) internal temperature for at least 15 seconds, verified with an instant-read thermometer in the thickest part away from bone.",
      "success_rate": 0.95,
      "how": "Cook lamb to 152°F (67°C) internal temperature for at least 15 seconds, verified with an instant-read thermometer in the thickest part away from bone.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Cook lamb to 145°F (63°C) and let rest for 3 minutes before serving, ensuring the temperature stays above 145°F during rest.",
      "success_rate": 0.9,
      "how": "Cook lamb to 145°F (63°C) and let rest for 3 minutes before serving, ensuring the temperature stays above 145°F during rest.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "Cook lamb to 152°F (67°C) internal temperature for at least 15 seconds, verified with an instant-read thermometer in the thickest part away from bone.",
    "Cook lamb to 145°F (63°C) and let rest for 3 minutes before serving, ensuring the temperature stays above 145°F during rest."
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.usda.gov/food-safety/safe-minimum-internal-temperatures",
  "official_doc_section": null,
  "error_code": "FS-PARASITE-004",
  "verification_tier": "ai_generated",
  "confidence": 0.85,
  "fix_success_rate": 0.8,
  "resolvable": "true",
  "first_seen": "2024-03-22",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}