Beware of green bean poisoning
In recent years, there have been a number of incidents of food poisoning caused by improper methods of eating green beans, most of which have occurred in group cafeterias. At present, it is in the season of high incidence of food poisoning caused by green beans. To prevent the occurrence of similar poisoning incidents, the public are reminded to beware of bean food poisoning.
First, why can poisoning caused by green bean poisoning?
The green beans, also known as jack beans, kidney beans, and lentils, are commonly eaten vegetables. The raw green beans contain saponins and hemagglutinin. Since saponins have a strong irritant to the human digestive tract, they can cause hemorrhagic inflammation and have a dissolving effect on red blood cells. In addition, the bean granules also contain hemagglutinin, which has a red blood cell agglutination effect. If the heating is not complete during cooking, the toxin components of the beans are not destroyed, causing poisoning after eating.
Second, how to identify the green beans from the appearance?
The morphology of the green beans is: pod strip shape, slightly expanded, 10-15 cm long, 1 cm wide, green or light yellow before ripening, generally pink, yellow, white and yellow-brown after ripening. Each seed contains 4-10 seeds, the shape of which is elliptic, kidney-shaped, oblate, and oblong. Seed skin with white, yellow, brown, red, purple, blue, black and other colors and various patterns and piebald.
Third, what are the symptoms of green bean poisoning?
The incubation period of green bean poisoning is from tens of minutes to 10 hours, and generally does not exceed 5 hours. Mainly for nausea, vomiting, abdominal pain, diarrhea and other gastrointestinal symptoms, accompanied by headache, dizziness, cold sweats and other neurological symptoms. Sometimes numbness in the extremities, stomach burning sensation, palpitation and back pain. The course of illness is usually several hours or 1-2 days. If the poisoning is deeper, you need to go to hospital for treatment.
What is the reason why the beans in the four seasons are not fully heated?
Poisonous green beans occur in the collective canteens, mainly due to the large amount of small processing, stir fry, uneven heat, not easy to burn the green beans cooked; some chefs like to pick the green beans first boiled in boiling water And then fried with oil, mistakenly believe that the two heating on the insurance, in fact, which time the heating is not completely, and finally did not destroy the toxins; some cooks for the color of the beans look good, did not heat the green beans.
Fifth, how to prevent green beans poisoning?
The method of preventing poisoning of green beans is very simple, as long as you thoroughly boil all the green beans. The amount of each pot should not exceed half the pot capacity. After frying with oil, add appropriate amount of water, add the pot cover for about 10 minutes, and use a spatula to continuously turn the green beans so that it is heated evenly. In addition, we must pay attention to not buying or eating old green beans, picking up two beans and pods, because these parts contain more toxins. The appearance of green beans loses its original green color, and it will not poison when eaten without soy flavor. Collective canteens and catering units are prohibited from buying, cooking, and selling green beans to prevent the occurrence of collective food poisoning caused by improper processing and cooking of green beans.
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