# 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

- **ID:** `food-safety/undercooked-lamb-tapas`
- **Domain:** food-safety
- **Category:** health_risk
- **Error Code:** `FS-PARASITE-004`
- **Verification:** ai_generated
- **Fix Rate:** 80%

## 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.

## Version Compatibility

| Version | Status | Introduced | Deprecated |
|---------|--------|------------|------------|
| USDA-2024-LambToxoplasma | active | — | — |
| FSIS-2023-007 | active | — | — |
| EFSA-2024-Toxoplasma | active | — | — |

## Workarounds

1. **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.** (95% success)
   ```
   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.
   ```
2. **Cook lamb to 145°F (63°C) and let rest for 3 minutes before serving, ensuring the temperature stays above 145°F during rest.** (90% success)
   ```
   Cook lamb to 145°F (63°C) and let rest for 3 minutes before serving, ensuring the temperature stays above 145°F during rest.
   ```

## Dead Ends

- **** — 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. (85% fail)
- **** — Relying on carryover cooking (temperature rise after removal) is inconsistent for thin chops. (70% fail)
- **** — Using a meat thermometer inserted near the bone gives false high readings. (60% fail)