Food poisoning from raw red kidney beans

By:

NOAH, N.D

Contributor(s):

Material type: Article

ArticleLanguage: English Description: 281(6234):236-237Subject(s): LOC classification:

28924

In: British Medical JournalSummary: Se registran brotes de gastroenteritis asociada con el consumo de frijol arrinonado rojo crudo y se presentan y analizan los resultados de examenes bioquimicos de frijoles y de expt. realizados con ratas para determinar la causa de la intoxicacion. Una hemaglutinina parece ser el factor toxico; sin embargo, se destruye mediante coccion adecuada. Se dan recomendaciones sobre coccion adecuada del frijol arrinonado rojo, el cual no debe consumirse crudo o despues de una coccion deficiente. (CIAT)Summary: Outbreaks of gastroenteritis associated with eating raw red kidney beans are reported and results from biochemical examinations of beans and expt. carried out with rats to determine the cause of the poisoning are presented and analyzed. A hemagglutinin appears to be the toxic factor; however, it is destroyed by adequate cooking. Recommendations are given on adequate cooking of red kidney beans, which should not be eaten raw or undercooked. (CIAT)

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Item type	Current library	Collection	Call number	Copy number	Status	Date due	Barcode	Item holds
Journal Article	CIAT Library Document collection CINFOS	Document Collection CINFOS	28924 (Browse shelf(Opens below))	c.1	Short Loan		100064282

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Se registran brotes de gastroenteritis asociada con el consumo de frijol arrinonado rojo crudo y se presentan y analizan los resultados de examenes bioquimicos de frijoles y de expt. realizados con ratas para determinar la causa de la intoxicacion. Una hemaglutinina parece ser el factor toxico; sin embargo, se destruye mediante coccion adecuada. Se dan recomendaciones sobre coccion adecuada del frijol arrinonado rojo, el cual no debe consumirse crudo o despues de una coccion deficiente. (CIAT) spa

Outbreaks of gastroenteritis associated with eating raw red kidney beans are reported and results from biochemical examinations of beans and expt. carried out with rats to determine the cause of the poisoning are presented and analyzed. A hemagglutinin appears to be the toxic factor; however, it is destroyed by adequate cooking. Recommendations are given on adequate cooking of red kidney beans, which should not be eaten raw or undercooked. (CIAT) eng