Winter is the season for green beans to be on the market. Depending on the region, they are also known by names such as cowpea, kidney bean, Sichuan bean, kidney bean, and lima bean. Raw green beans contain saponin and hemagglutinin. Because saponin is a strong irritant to the human digestive tract, it can cause hemorrhagic inflammation and has a hemolytic effect on red blood cells. In addition, the beans also contain hemagglutinin, which has the effect of agglutinating red blood cells. Thorough heating can destroy these two toxic substances. Eating green beans that have not been sufficiently heated and thoroughly cooked will cause food poisoning.
In recent years, Shenzhen City has experienced incidents of green bean food poisoning. The Shenzhen Center for Disease Control and Prevention hereby reminds collective canteens, catering establishments, and the general public to purchase fresh green beans. When processing, they must be fully heated, cooked through, and thoroughly stir-fried. Avoid quick-frying over high heat for a short time (do not eat them raw). Cook them until they are no longer their original green color.
Green bean poisoning incidents often occur in collective canteens and catering establishments. The main reason is that collective canteens generally use large pots to cook dishes, which can lead to uneven heating and may not be thoroughly cooked. Some catering establishments, in order to maintain the original green color and crisp texture of the green beans after cooking, use a quick-frying method over high heat for a short time, which results in insufficient heating. These practices can lead to green bean poisoning incidents. Once food poisoning occurs, seek medical attention promptly and do not take medication on your own.