The Best Ways To Prevent Food Poisoning

Remember when food safety simply meant no egg salad, cole slaw, or other mayonnaise-based dishes at your picnics? If you wanted to know how to prevent food poisoning, you just kept those dishes in the refrigerator.

No more. It could be ground beef, chicken, turkey, salami, hot dogs, oysters, ice cream, or eggs. It could be alfalfa sprouts, lettuce, raspberries, apple cider, scallions, parsley, cantaloupe, or toasted oat cereal. In short, it could be almost any food.

Don’t get us wrong. Most food is safe, and most people don’t get sick from eating food with low levels of contaminants. But when you’re the one with food poisoning, that’s little comfort. Our “Food Safety Guide” can save you time, confusion, and maybe a tour of your local emergency room.

The Dangers of Quorn Products You Should Know

Mycoprotein, the novel ingredient in Quorn-brand frozen meat substitutes, is made from processed mold (Fusarium venenatum), can cause serious and even fatal allergic reactions.

Though the manufacturer’s (Marlow Foods) advertising and labeling implied that the product is “mushroom protein” or “mushroom in origin,” the mold (or fungus) from which it is made does not produce mushrooms. Rather, the mold is grown in liquid solution in large tanks.