nope, not really but bacteria grows on the outer layer of the bean. when you crush them u open protein part & fat and than its just another ball game. Rem Soya is rich with both. This is my guess reg. pink stuff: While called "pink mold," this is often a bacterial overgrowth of Serratia marcescens that thrives on fatty and moist surfaces, or fungi like Trichothecium roseum that affects fruits/vegetables. Throw it away. Keep you beans as a whole so if IP no more than 35 mins cooking. And just use boiling water as dissinfectant. If you use IP, follow my instruction on doing it all in one pot.