Recently, Luzhou City in Sichuan Province announced that the new "Luzhou City Rural Collective Dining Food Safety Management Standards" (hereinafter referred to as the "Management Standards") will come into effect on a specified date. Among the updates, the new regulation stating that "high-risk food ingredients such as wild mushrooms, green or sprouted potatoes, fresh raw daylilies, and string beans shall not be used" has sparked widespread discussion.

Official response: Regulations have been in place since that year.

According to the "Management Regulations," it applies to the supervision and administration of rural collective dining events within the administrative area of Luzhou City where the number of participants per meal is or exceeds a certain threshold. This also includes rural collective dining activities organized by chefs from outside the Luzhou administrative area within Luzhou City.

A responsible person from the Luzhou Market Supervision and Administration Bureau stated that the new "Management Standards" are formulated based on laws, regulations, and rules such as the "Food Safety Law of the People's Republic of China," the "Sichuan Province Food Safety Regulations," and the "Sichuan Province Rural Collective Dining Food Safety Management Measures," and have a solid legal foundation.

Reporters have learned that before Luzhou introduced the current "Management Standards," the "Sichuan Province Rural Collective Dining Food Safety Management Measures," which were issued in a certain year and month and are still in use today, also clearly stipulate that "high-risk food raw materials such as wild mushrooms, green and sprouted potatoes, fresh raw daylilies, and green beans must not be used."

The netizens quarreled

Regarding this regulation, some netizens questioned, "I've been eating green beans all my life, why can't they be used at banquets?"

Some netizens also voiced their support, sharing their personal experiences of "having suffered from poisoning with vomiting and diarrhea," stating that it could "help avoid risks."

Doctor: Undercooked green beans can cause poisoning, and severe cases may lead to organ damage.

Chen Hongyu, an attending physician in the emergency department of the Affiliated Traditional Chinese Medicine Hospital of Southwest Medical University, explained that those who suffer from food poisoning due to kidney beans may experience mild symptoms such as nausea, vomiting, abdominal pain, and diarrhea, while severe cases could lead to organ dysfunction.

According to public reports, in [specific month and year], the Sichuan Center for Disease Control and Prevention released a list of the top three plants that caused food poisoning in Sichuan Province in recent years, with legumes ranking first.

According to reports, incidents of food poisoning from kidney beans are prone to occur in some collective canteens and catering establishments, primarily because dishes in these settings are typically cooked in large batches, leading to uneven heating.

Wang Xiaolin, president of the Luzhou Catering Association, stated, "We do not encourage the use of green beans and other legume ingredients at large gatherings or banquets." Wang explained that some restaurants, in pursuit of vibrant color and crisp texture after cooking, may undercook the green beans by shortening the cooking time. This can easily lead to food poisoning incidents involving green beans.