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The a-Z of Food Safety

The a-Z of Food Safety

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Publicado porramesh

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Published by: ramesh on Oct 06, 2008
Direitos Autorais:Attribution Non-commercial

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08/30/2014

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Red kidney beans contain a toxic substance (phytohaemagglutin or lectin).

Where beans are inadequately cooked, this substance affects certain people

causing vomiting, nausea and other symptoms within approximately 6 hours

of consumption.

The toxin is destroyed by rapid boiling for 10 – 12 minutes. However, slow cooking

may not reach the temperature required to destroy the toxin. Beans should be

soaked for 2 – 3 hours and the soaking water discarded prior to rapid boiling.

Natural toxins

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