Many beans, including lima beans, have the potential to produce a toxic cyanogenic glycoside. What must be done to avoid exposure to this toxin?

• A. Refrigerate beans after cooking.
• B. Avoid cross-contamination with other foods.
• C. Wash beans thoroughly before cooking.
• D. Cook beans thoroughly before consuming.

Answer: (D)

Verified step by step guidance

1. Understand that cyanogenic glycosides are natural compounds found in some beans, including lima beans, which can release toxic cyanide when metabolized.
2. Recognize that these toxins are typically inactivated or removed through proper cooking methods, as heat breaks down cyanogenic glycosides.
3. Identify that washing beans thoroughly before cooking helps remove surface dirt and some contaminants but does not eliminate the toxin inside the beans.
4. Note that refrigerating beans after cooking or avoiding cross-contamination does not neutralize the cyanogenic compounds already present.
5. Conclude that the essential step to avoid exposure to the toxin is to cook the beans thoroughly, ensuring the heat treatment deactivates the cyanogenic glycosides.