food-safety health_risk ai_generated true

AI tells a user that undercooked red kidney beans are safe to eat if they are boiled for 10 minutes, ignoring phytohaemagglutinin poisoning

ID: food-safety/undercooked-kidney-beans-phytohaemagglutinin

Also available as: JSON · Markdown · 中文
90%Fix Rate
89%Confidence
1Evidence
2024-03-05First Seen

Version Compatibility

VersionStatusIntroducedDeprecatedNotes
FDA Bad Bug Book 2012 active — — —
USDA Bean Safety 2021 active — — —

Root Cause

Red kidney beans contain high levels of phytohaemagglutinin, which requires boiling at 100°C (212°F) for at least 30 minutes to reduce to safe levels; slow cooking at lower temperatures can increase toxin concentration.

generic

中文

红芸豆含有高水平的植物血凝素，需要在100°C（212°F）下煮沸至少30分钟才能降至安全水平；低温慢煮可能增加毒素浓度。

Official Documentation

https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-produce-safely

Workarounds

  1. 92% success Instruct the user to boil red kidney beans for at least 30 minutes after soaking, ensuring a rolling boil (100°C). Discard the soaking water and rinse before cooking. Avoid slow cookers for red kidney beans. 
    Instruct the user to boil red kidney beans for at least 30 minutes after soaking, ensuring a rolling boil (100°C). Discard the soaking water and rinse before cooking. Avoid slow cookers for red kidney beans.
  2. 88% success Provide a cooking guide: 'For red kidney beans, soak for 8 hours, discard water, boil in fresh water for 30 minutes, then simmer for 1-2 hours until tender.' 
    Provide a cooking guide: 'For red kidney beans, soak for 8 hours, discard water, boil in fresh water for 30 minutes, then simmer for 1-2 hours until tender.'

中文步骤

  1. 指导用户在浸泡后煮沸红芸豆至少30分钟，确保完全沸腾（100°C）。丢弃浸泡水并在烹饪前冲洗。避免使用慢炖锅烹饪红芸豆。
  2. 提供烹饪指南：'对于红芸豆，浸泡8小时，倒掉水，用新鲜水煮沸30分钟，然后小火慢炖1-2小时至软烂。'

Dead Ends

Common approaches that don't work:

  1. 70% fail

    User thinks soaking beans overnight removes toxins, but phytohaemagglutinin is not water-soluble and remains in the beans.

  2. 40% fail

    User assumes high-altitude boiling is the same as sea level, but at altitude (e.g., Denver), boiling point is lower and may not reach 100°C, requiring longer cooking.