nx_ferment_safety.nx

nx_ferment_safety.nx -- NEVER-POISON substrate (Global Rule 26 recast). Global Rule 26 ("Never Brick The Electronics") for fermentation: a fermentation capability may NEVER recommend or execute a process that risks producing unsafe food. No botulism, no time-temperature pathogen abuse, no under-salted anaerobic vegetable ferment, no raw-milk cheese under the legal aging floor. STRUCTURAL refusal -- not a policy, not a warning string -- mirrored exactly on the proven nx_battery_safety architecture (envelope + sealed verdicts + validate predicate + abuse-PATTERN detector). The never-poison law (no higher rung may bypass this layer): - botulism_ph_milli: an anaerobic low-acid food MUST reach pH <= 4.6 (FDA 21 CFR 114 acidified-foods boundary -- C. botulinum cannot grow below pH 4.6). Past its acidification window and still above 4.6 (or pH unknown) = REFUSE. - danger zone 4..60 C: USDA-FSIS "danger zone" (40-140 F). - min_salt_pct_milli: >= 2.0% w/w selects Lactobacillus over pathogens in vegetable ferments (NCHFP). - min_raw_milk_age_days: raw-milk cheese aged >= 60 days (FDA). - culture_kill_temp: above this the culture dies -> no acidification -> the food never becomes safe. REFUSE. The STALLED-FERMENT detector is the never-poison analog of nx_battery_safety's thermal-runaway detector. A warm ferment is NORMAL early on (danger-zone temp + still-high pH while the culture sours it). It is ABUSE only when pH FAILS TO DECLINE across the window -- stuck high = trending septic, not souring. This is proven MECHANICALLY by the gate (the stall must fire; a souring batch must NOT be refused) -- never asserted as a promise (Rule 26 discipline). genealogy_id: fda_21cfr114_acidified_ph4.6 + usda_fsis_danger_zone_40_140F + fda_raw_milk_cheese_60day_aging + nchfp_vegetable_ferment_2pct_salt + nishi_battery_safety_envelope_architecture_2026 NOTE: the public-health constants below are NAMED + CITED (Rule 11,