How to know if beans are spoiled (5 methods)
By
Dr Miguel Fernandez-Nino PhD
| Reviewed by
Dr Anny Manrich (PhD)
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics.
Dr. Fernández-Niño’s Highlights:
- Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany).
- Alexander von Humboldt Postdoctoral Fellow at the Leibniz Institute of Plant Biochemistry in Halle (Germany).
- Expertise in using multi-omics approaches (e.g., metabolomics, metagenomics, and metatranscriptomics) to re-engineer products and processes of relevance for the food industry.
- Expertise in designing microorganisms (microbial biofactories and starter cultures) to produce value-added products and food waste valorisation.
“My professional goal is to contribute to the education and research in Food Engineering and Food Biotechnology. The major incentive of my career is to contribute to the diffusion of scientific knowledge in society, thus promoting rational thinking and evidence-based decision-making”- Dr. Fernández-Niño’s, PhD.
Professional Experience:
Dr Fernández-Niño works as an Alexander von Humboldt Postdoctoral Fellow, at the Leibniz Institute of Plant Biochemistry, in Halle (Germany). He leads a project that aims to improve fine-flavour cocoa bean fermentation for local farmers in Colombia through controlled fermentation systems.
Previously, Dr Fernández-Niño worked as a Postdoctoral Fellow on the bio-catalytic synthesis of isoferulic acid (BMBF project) in the same institution.
Dr Fernández-Niño also worked as a Postdoctoral researcher at the Department of Chemical and Food Engineering at Los Andes University in Colombia, working on the development of a platform to produce novel aroma precursor compounds and high value-added products from analysis of cocoa fermentation.
In addition, Dr. Fernández-Niño worked on the assembly of a platform for heterologous polyphenols production in E. coli from analysis of cacao fermentation pathways, in the same institution.
Dr. Fernández-Niño has been an occasional scientific adviser of Casa Luker S.A. (leader in the Colombian chocolate market), working on projects related to the post-harvesting of fine-flavour cocoa. He also worked as instructor and coordinator of the lab course General Biochemistry and Molecular Biology II Lab (Course No. CH02-520121) at Jacobs University Bremen (Germany) and as a Resident Associate in the same institution.
Finally, Dr Miguel Fernández-Niño has experience as Part-Time Assistant Professor, Occasional Professor, and Master Teaching Assistant.
Education:
- 2009 B.Sc. Biologist at Universidad Nacional de Colombia
- 2012 Master in Science – Biochemistry (Thesis “magna cum laude”) at Universidad Nacional de Colombia
- 2017 PhD in Biochemical Engineering at Jacobs University Bremen-Germany
The main publications of Dr Miguel Fernández-Niño are:
Fabio Herrera-Rocha, Miguel Fernández-Niño*, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios (2023) Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Research International. https://doi.org/10.1016/j.foodres.2023.112555
Fernández-Niño Miguel* and Burgos-Toro Daniela (2022) Engineering microbial biofactories for a sustainable future. Chapter edited by Catalina Correa & Adriana Suarez-Gonzalez in the book: Genomics and the Global Bioeconomy -1st Edition-. ISBN 9780323916011. Publisher: ELSEVIER: https://www.elsevier.com/books/genomics-and-the-global-bioeconomy/patrinos/978-0-323-91601-1
Fabio Herrera-Rocha, Mónica P. Cala, Ana Maria León-Inga, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, Sergio Leonardo Florez, María José Chica, Héctor Hugo Olarte, Jorge Duitama, Andrés Fernando González Barrios, Miguel Fernández-Niño* (2022) Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chemistry. Volume 397. 133845, ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2022.133845.
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH and Alvarez Solano OA (2022) Multiscale Approach to Dairy Products Design. Front. Chem. Eng. 4:830314. doi: https://doi.org/10.3389/fceng.2022.830314.
Ramón E. Jaimez*, Luigy Barragan, Miguel Fernández-Niño*, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor, Francisco Arteaga, (2022): Theobroma cacao L. cultivar CCN 51: A comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 10:e12676 https://doi.org/10.7717/peerj.12676.
Fabio Herrera‑Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez‑López, María José Chica, Héctor Hugo Olarte, Miguel Fernández‑Niño* & Andrés Fernando Gonzalez Barrios*. (2021): Dissecting fine‑flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Scientific Reports 11(21904) DOI: https://doi.org/10.1038/s41598-021-01427-8.
Fernández-Niño, M., Rodríguez-Cubillos, MJ., Herrera-Rocha, F., Anzola, JM., Cepeda-Hernández, ML., Aguirre, L., Chica, MJ., Olarte, HH., Rodríguez, CM., Calderón, D., Ramírez-Rojas, A., Del Portillo, P., Restrepo, S., González Barrios, A.* (2021): Dissecting on-farm industrial fermentations of fine-flavour cocoa through metagenomic analysis. Scientific Reports 11(8638) DOI: https://doi.org/10.1038/s41598-021-88048-3.
Buitrago Mora, HM., Arango Piñeros, M., Espinosa Moreno, D., Restrepo, S., Cardona Jaramillo, JEC., Álvarez Solano, OA., Fernandez-Niño, M., González Barrios, A.* (2019): Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid. Journal of Dairy Science. 102(11) 9749-9762 DOI: https://doi.org/10.3168/jds.2019-16729.
Fernández-Niño, M., Giraldo, D., Gomez-Porras, JL., Dreyer, I., González Barrios, A., Arevalo-Ferro, C.* (2017): A synthetic multi-cellular network of coupled self-sustained oscillators. PLOS ONE 12(6): e0180155 DOI: https://doi.org/10.1371/journal.pone.0180155.
Fernández-Niño, M., Marquina, M. Swinnen, S.,Rodríguez-Porrata, B., Nevoigt, E.*, Ariño, J. (2015):The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance. Appl Environ Microbiol 81(22): 7813-7821 DOI: https://doi.org/10.1128/AEM.02313-15.
Swinnen, S., Fernández-Niño, M., González-Ramos, D., van Maris, AJ., Nevoigt, E.* (2014): The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Res 14(4): 642-653 DOI: https://doi.org/10.1111/1567-1364.12151.
Conference appearances and other speaking engagements
Selected courses delivered:
Course: Current technologies in the production of chocolates. (20 hours course). Invited as professor by the Department of Chemical and Food Engineering / Faculty of Engineering at Los Andes University-Colombia. July (2021).
Course: Design and assembly of microorganisms for the biomedical industry (20 horas course). Invited as professor by the School of Engineering and Science- Instituto Tecnologico de Monterrey (México). January 15-17 (2019)
Selected oral presentations and conferences:
Conference: Dissecting fine-flavour cocoa bean fermentation through multi-omics approaches. Speaker invited by the Organic Chemistry Department at The University of Buenos Aires -Argentina. Sep. 07 (2022).
Conference: Theobroma cacao L. cultivar CCN 51. Association of Producers of Fine Cocoa and Aroma (APROCAFA), Ecuador. March 15 (2022).
Conference: Biology of probiotics and prebiotics. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. June 27 (2020).
Conference: Pandemic food revolution. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. May 5 (2020).
Conference: Biochemistry and microbiology of cocoa fermentation. Speaker invited to the elective course: cocoa and Chocolate, organized by Casa Luker and the Department of Chemical Engineering at Los Andes University-Colombia. February 5 and 7 (2019)
Oral presentation: Lipidomic profiling of bioactive lipids during spontaneous fermentation of fine-flavour cocoa. Metabolomics 2022. Valencia, Spain. June 19-23 (2022).
Oral presentation: Exploration of Saccharomyces cerevisiae intra-species diversity for the identification of novel genetic determinants for acetic acid tolerance with the help of pooled-segregant RNA sequencing. ISSY33 International Specialized Symposium on Yeasts at University College Cork, Cork, Ireland, June 24-29. (2017)
You can view some of Dr Miguel’s work below and links to his professional profile.
https://www.researchgate.net/profile/Miguel-Fernandez-Nino
https://www.linkedin.com/in/miguel-fern%C3%A1ndez-ni%C3%B1o-4a064b168/?locale=en_US
https://scholar.google.com/citations?user=JBb1zuoAAAAJ&hl=en
https://orcid.org/0000-0002-8231-7989
https://www.scopus.com/authid/detail.uri?authorId=56123747300
https://loop.frontiersin.org/people/1296449/overview
https://www.intechopen.com/profiles/158295
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this brief article, we are going to answer the question “how to know if beans are spoiled”, discuss the different methods of identifying which beans are spoiled and the potential health effects of eating spoiled beans.
How to know if beans are spoiled?
There are several signs to look for if you want to determine if your beans are spoiled or still good. Here are five common signs:
Important: be aware that eating spoiled beans is dangerous as harmful microorganisms growing on them can lead to different health problems (1-3). Do not eat spoiled beans!
- Appearance: Spoiled beans show brown spots on them. We can quickly notice that fresh beans are bright, and they snap easily while the spoiled ones are dry in appearance. With time as the beans get old, they lose their firmness. Additionally, if there is mold on the beans, you should not consume them!
- Texture: The texture of beans helps a lot in identifying fresh beans from spoiled ones. Fresh beans have a firm texture and are slightly hard to touch. Spoiled beans become moist, and limp showing an incredibly soft texture and shrink structure.
- Smell: Fresh beans usually have a very light aroma. We can easily find spoiled beans just by their smell. They give off a foul and odd smell when they are spoiled. Fresh beans do not give off any smell, but spoiled beans have a strong smell like sour, rancid, or moldy. You should always smell the beans before cooking or eating them.
- Gas: If your beans have been stored for too long, they may develop gas that you can detect to determine if they are spoiled. Gas is produced by bacteria breaking down the sugars in the beans. These bacteria can be harmful to humans (1-3), so you should not eat beans if they produce gas.
- Taste: Tasting your beans is another method to find the spoiled ones. Spoiled beans taste bad and bitter. You must be aware that tasting beans for spoilage is a risky method. Thus, we do not recommend you try this technique. This can cause many severe health issues (1).
We recommend you to trust your senses and not consume beans that look, smell, or taste questionable.
Can you get sick from eating spoiled beans?
Yes, eating spoiled beans can be dangerous as they can contain harmful microorganisms that can cause foodborne illnesses (11-3).
You should not eat spoiled beans!
Here are some symptoms that someone can experience after consuming spoiled beans:
- Nausea and Vomiting: Consuming spoiled beans can cause nausea and vomiting due to the presence of bacteria like Bacillus cereus or Clostridium perfringens (4).
- Diarrhea: Eating spoiled beans can lead to diarrhea due to the presence of harmful bacteria like Salmonella, E. coli, or Staphylococcus aureus (5).
- Abdominal Cramps: Consuming spoiled beans can also cause abdominal cramps and pain due to the presence of bacteria like Campylobacter or Vibrio parahaemolyticus (6).
- Fever: Eating spoiled beans can lead to fever due to the presence of harmful bacteria like Listeria monocytogenes or Shigella (7):
- Dehydration: If someone experiences severe diarrhea or vomiting due to consuming spoiled beans, they may become dehydrated, which can be dangerous (8).
What should you do if you suspect you have eaten spoiled beans?
If you suspect that you have eaten spoiled beans, it is very important to take action to prevent any potential health problems.
If you notice that your beans are spoiled while eating, stop consuming them immediately and dispose of them immediately to prevent any further contamination.
If you experience severe symptoms like persistent vomiting, high fever, or bloody diarrhea, it’s important to seek medical attention immediately.
Also, you should stay hydrated by drinking plenty of fluids like water, clear broths, and oral rehydration solutions, especially if you are experiencing vomiting or diarrhea (9).
Remember, it is always better to be cautious when it comes to food safety. If you suspect that your beans are spoiled or have any concerns about their safety, it is best to err on the side of caution and dispose of them.
How to properly handle beans to avoid spoilage?
Proper handling and storage of beans is essential in preventing their spoilage.
Here are some tips on how to handle and store beans that will help you to keep them fresh and safe to eat:
- Purchase high-quality beans: we recommend you to choose beans that are free of cracks, insect damage, or signs of moisture. You should look for beans with a uniform color and size.
- Store beans in a cool, dry place: you should store your beans in a cool, dry place, away from direct sunlight. A pantry or cupboard is a good location for your beans. The ideal temperature range for storing beans is between 60°F (15°C) and 70°F (21°C) (2,10).
- Keep beans in airtight containers: store your beans in airtight containers, such as glass jars, plastic containers, or resealable bags, to prevent moisture and insect infestations.
- Label and date containers: to ensure that you are using the oldest beans first, label and date your containers of beans.
- Use beans before their expiration date: different types of beans have different shelf lives (2,10). For example:
- Dried beans: dried beans can last up to 1-2 years if stored properly.
- Canned beans: canned beans you should use them before their expiration date.
- Cooked beans: cooked beans can last up to 4-5 days if stored in an airtight container in the refrigerator.
- Rinse and sort beans before cooking: you should rinse your beans under cold water and sort through them to remove any debris or stones before cooking.
- Cook beans thoroughly: Finally, it is important that you cook your beans thoroughly to destroy any harmful microorganisms for at least 2 hours (11).
We strongly believe that by following these tips you will safely enjoy your beans!
Conclusions:
In this brief article, we answered the question “how to know if beans are spoiled”, and discussed the different methods of identifying which beans are spoiled and the potential health effects of eating spoiled beans.
References:
1. Kumar S, Verma AK, Das M, Jain SK, Dwivedi PD. Clinical complications of kidney bean (Phaseolus vulgaris L.) consumption. Nutrition. 2013 Jun 1;29(6):821–7. https://pubmed.ncbi.nlm.nih.gov/23410632/
2. Mills JT, Woods SM. Factors affecting storage life of farm-stored field peas (Pisum sativum L.) and white beans (Phaseolus vulgaris L.). J Stored Prod Res. 1994 Jul 1;30(3):215–26. https://www.sciencedirect.com/science/article/abs/pii/0022474X9490049N
3. Lawrence DT, Dobmeier SG, Bechtel LK, Holstege CP. Food Poisoning. Emerg Med Clin North Am [Internet]. 2007 May 1 [cited 2023 Apr 24];25(2):357–73. Available from: https://pubmed.ncbi.nlm.nih.gov/17482025/
4. Alvarez-Ordóñez A, Broussolle V, Colin P, Nguyen-The C, Prieto M. The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety. Int J Food Microbiol. 2015 Nov 20;213:99–109. https://pubmed.ncbi.nlm.nih.gov/26116419/
5. Turnbull PCB. Food Poisoning with Special Reference to Salmonella — Its Epidemiology, Pathogenesis and Control. Clin Gastroenterol. 1979 Sep 1;8(3):663–714. https://www.sciencedirect.com/science/article/abs/pii/S0300508921002340
6. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, et al. Food-borne diseases — The challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol [Internet]. 2010 May 30 [cited 2023 May 3];139(SUPPL. 1):S3–15. Available from: https://pubmed.ncbi.nlm.nih.gov/20153070/
7. Kołakowska A, Madajczak G. [Listeria monocytogenes in human infections]. Przegl Epidemiol [Internet]. 2011 Jan 1 [cited 2023 May 3];65(1):57–62. Available from: https://europepmc.org/article/med/21735837
8. Milaciu M V, Ciumărnean L, Orășan OH, Para I, Alexescu T, Negrean V. Semiology of food poisoning. Int J Bioflux Soc [Internet]. 2015 [cited 2023 May 10];8(2):108–13. Available from: http://hvm.bioflux.com.ro/docs/2015.108-113.pdf
9. McRobert GR. THE TREATMENT OF BACTERIAL FOOD POISONING. Br Med J [Internet]. 1934 Aug 8 [cited 2023 May 10];2(3841):304. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2445530/
10. Sánchez-Mata MC, Cámara M, Díez-Marqués C. Extending shelf-life and nutritive value of green beans (Phaseolus vulgaris L.), by controlled atmosphere storage: macronutrients. Food Chem. 2003 Mar 1;80(3):309–15. https://www.sciencedirect.com/science/article/abs/pii/S0308814602002650
11. Juneja VK, Huang L, Yan X. Thermal inactivation of foodborne pathogens and the USDA pathogen modeling program. J Therm Anal Calorim [Internet]. 2011 Apr 1 [cited 2023 May 3];106(1):191–8. Available from: https://akjournals.com/view/journals/10973/106/1/article-p191.xml
