How to fry green beans

Nowadays, many people are always worried about being poisoned by undercooked green beans. In fact, green bean poisoning is not that scary. It is just a very common phenomenon. It is because the beans are not cooked thoroughly or the cooking methods are not careful, which can lead to green bean poisoning. In order to prevent green bean poisoning, they must be cooked until they are thoroughly cooked. They cannot be served out of the pot when they are not cooked through.

Prevention measures for green bean poisoning:

Strengthen popular science knowledge publicity and education, popularize the toxicity of green beans and the correct way to eat them, especially for cooks engaged in collective catering.

During processing, remove the ends and pods of the green beans because these parts contain more toxins. When cooking green beans, the center temperature of the food must reach above 100°C, and low heat must be used for about 10 minutes to cook all the green beans in the pot. “Dry-fried green beans” requires high cooking skills, otherwise it is easy to burn the outside and cook inside, causing poisoning. Collective canteens and catering units should first use a large pot to boil the green beans thoroughly before cooking them. Those that do not have the processing conditions should be prohibited from cooking and selling green beans to avoid collective food poisoning.

Green beans, also known as string beans, string beans, kidney beans, etc., are a common fresh bean vegetable on the daily table. Green beans are rich in nutrients, especially folic acid and vitamin B6. However, if you eat green beans that are not processed and cooked thoroughly, food poisoning may occur.

1. Causes of poisoning from eating green beans:

Green bean poisoning occurs all year round and is mainly caused by eating undercooked green beans, with gastrointestinal symptoms as the main manifestation. Green beans contain trypsin inhibitors, hemagglutinins, saponins, etc., which are toxic substances. Trypsin inhibitors can inhibit the normal activity of proteases in the body, causing indigestion, nausea, abdominal distension, abdominal pain, etc. ?Hemagglutinin, present in seeds, can destroy red blood cells, causing coagulation of human red blood cells and causing severe vomiting. ?Saponins, present in the outer skin of the pods, are highly irritating to the gastrointestinal mucosa, causing local congestion, swelling and even hemorrhagic inflammation of the gastrointestinal tract. They can also destroy the permeability of red blood cells and cause hemolysis. In addition, if green beans are left for too long, their nitrite content will greatly increase, which can cause a large amount of methemoglobin to form in the blood. This protein cannot combine with oxygen and loses its oxygen-carrying capacity, leading to systemic hypoxia, cyanosis, etc. However, these toxins can be destroyed by high temperature treatment. The reason for food poisoning is that some people are unaware that green beans contain toxins and do not boil them for enough time. Another reason is that the beans are not thoroughly heated and cooked during cooking, so there are still toxins in the beans that have not been destroyed. This situation is more common in collective canteens or public dining machines where there are many people eating and a large amount of food is provided.