{
  "id": "food-safety/undercooked-kidney-beans-phytohaemagglutinin",
  "signature": "AI tells a user that undercooked red kidney beans are safe to eat if they are boiled for 10 minutes, ignoring phytohaemagglutinin poisoning",
  "signature_zh": "AI告诉用户，如果煮沸10分钟，未煮熟的红芸豆可以安全食用，忽略了植物血凝素中毒",
  "regex": "undercooked.*kidney.*beans.*safe.*boil.*10.*minutes",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "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.",
  "root_cause_type": "generic",
  "root_cause_zh": "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。",
  "versions": [
    {
      "version": "FDA Bad Bug Book 2012",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    },
    {
      "version": "USDA Bean Safety 2021",
      "introduced": null,
      "deprecated": null,
      "removed": null,
      "behavior_change": null,
      "status": "active"
    }
  ],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "User thinks soaking beans overnight removes toxins, but phytohaemagglutinin is not water-soluble and remains in the beans.",
      "fail_rate": 0.7,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "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.",
      "fail_rate": 0.4,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "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.",
      "success_rate": 0.92,
      "how": "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.",
      "condition": "",
      "sources": []
    },
    {
      "action": "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.'",
      "success_rate": 0.88,
      "how": "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.'",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "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。",
    "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。'"
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fda.gov/food/buy-store-serve-safe-food/selecting-and-serving-fresh-and-frozen-produce-safely",
  "official_doc_section": null,
  "error_code": null,
  "verification_tier": "ai_generated",
  "confidence": 0.89,
  "fix_success_rate": 0.9,
  "resolvable": "true",
  "first_seen": "2024-03-05",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}