Abstract: As a follow-up to recent outbreaks of food poisoning (nausea, vomiting, diarrhea) associated with raw or undercooked red kidney beans, a study was conducted on the lethality and heat destruction of the implicated lectin causative agent present in the beans. Agglutinating activity towards trypsinized rabbit erythrocytes was used as an in vitro assay for lectin content. Only the 3 varieties of P. vulgaris (red and white kidney beans, rose coco bean) contained large amounts of lectins. Soaking overnight removed 20-70% of the lectin. Red and white kidney beans caused 100% mortality to various sets of rats when fed at 10% or more of the diet for up to 14 days. Complete destruction of the hemagglutinin content of the beans (due to lectin) was generally attained by heating for up to 20 minutes at 100 degrees Centigrade. Relevant literature on the toxic effect of these beans is reviewed. (wz)