Abstract: This paper uses an accessible and engaging approach to explore the toxic substances and their related chemical properties found in everyday foods such as beans, potatoes, and Hemerocallis citrina Baroni. It also discusses the applications of these toxic compounds in other fields, as well as practical methods for safely handling these foods. The aim of this article is to provide readers with a broader understanding of the pervasive role of chemistry in daily life, enhance their ability to prevent food poisoning by applying this knowledge, and inspire greater interest in chemistry and scientific exploration.

Key words: Food poisoning, Organic compounds, Popularization of science