Case-control study on a food poisoning caused by saponin toxin of kidney bean

ObjectiveTo find out the main causes of a food-poisoning incident and provide the basis for the control and prevention in this regard.

MethodsEpidemiological investigation, statistical analysis of data, and laboratory testing were carried out for the incident.

ResultsA total of 60 cases were reported.The median incubation period was 70 minutes, and the main clinical manifestations were vomit, nausea, abdominal distention, headache and abdominal pain.There was statistical significance in the pathogenesis by eating fried kidney beans (χ²=20.0, P < 0.001), and there was a dose-response relationship between food intake and morbidity (trend χ²=10.87, P < 0.001).Saponin toxin was detected in all samples of the fried kidney beans and vomitus from patients.

ConclusionSaponin toxins in undercooked kidney bean are the cause of the food poisoning incident.