{
  "id": "food-safety/undercooked-lentils-phytohaemagglutinin",
  "signature": "AI tells a user that undercooked red kidney beans are safe to eat if they are boiled for 10 minutes, ignoring phytohaemagglutinin toxin risk",
  "signature_zh": "人工智能告诉用户，未煮熟的红芸豆如果煮沸10分钟就可以安全食用，忽视了植物血凝素毒素风险",
  "regex": "(?:undercooked|raw).*kidney bean.*safe|boil.*10.*min.*kidney bean",
  "domain": "food-safety",
  "category": "health_risk",
  "subcategory": null,
  "root_cause": "Red kidney beans contain phytohaemagglutinin, a lectin that causes severe food poisoning (nausea, vomiting, diarrhea) if beans are not boiled at 100°C for at least 30 minutes; slow cooking (e.g., slow cooker) at lower temperatures can actually increase toxin concentration.",
  "root_cause_type": "generic",
  "root_cause_zh": "红芸豆含有植物血凝素，这是一种外源凝集素，如果豆子未在100°C下煮沸至少30分钟，会导致严重食物中毒（恶心、呕吐、腹泻）；低温慢煮（如慢炖锅）实际上可能增加毒素浓度。",
  "versions": [],
  "os_specific": {},
  "dead_ends": [
    {
      "action": "",
      "why_fails": "Believing that boiling for 10 minutes is sufficient; toxin remains active after short boiling.",
      "fail_rate": 0.85,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Using a slow cooker without pre-boiling; slow cooker temperatures often stay below 100°C, allowing toxin to increase.",
      "fail_rate": 0.75,
      "condition": "",
      "sources": []
    },
    {
      "action": "",
      "why_fails": "Soaking beans overnight and then cooking briefly; soaking does not destroy the toxin.",
      "fail_rate": 0.6,
      "condition": "",
      "sources": []
    }
  ],
  "workarounds": [
    {
      "action": "Boil red kidney beans at 100°C for at least 30 minutes after soaking. Discard soaking water before boiling. Do not use a slow cooker unless beans are pre-boiled for 30 minutes.",
      "success_rate": 0.95,
      "how": "Boil red kidney beans at 100°C for at least 30 minutes after soaking. Discard soaking water before boiling. Do not use a slow cooker unless beans are pre-boiled for 30 minutes.",
      "condition": "",
      "sources": []
    },
    {
      "action": "Use canned red kidney beans (pre-cooked) instead of dried beans to eliminate toxin risk entirely.",
      "success_rate": 0.99,
      "how": "Use canned red kidney beans (pre-cooked) instead of dried beans to eliminate toxin risk entirely.",
      "condition": "",
      "sources": []
    }
  ],
  "workarounds_zh": [
    "浸泡后将红芸豆在100°C下煮沸至少30分钟。煮沸前丢弃浸泡水。除非豆子已预煮30分钟，否则不要使用慢炖锅。",
    "使用罐装红芸豆（已预煮）代替干豆，完全消除毒素风险。"
  ],
  "transition_graph": {
    "leads_to": [],
    "preceded_by": [],
    "frequently_confused_with": []
  },
  "official_doc_url": "https://www.fda.gov/food/buy-store-serve-safe-food/food-safety-home-kidney-beans",
  "official_doc_section": null,
  "error_code": "FOOD-FDA-2024-003",
  "verification_tier": "ai_generated",
  "confidence": 0.88,
  "fix_success_rate": 0.92,
  "resolvable": "true",
  "first_seen": "2024-03-15",
  "last_confirmed": "2024-06-01",
  "last_updated": "2024-06-01",
  "evidence_count": 1,
  "tags": [],
  "locale": "en",
  "aliases": []
}