The Maggots in Your Mushrooms

Op-Ed Contributor - The Maggots in Your Mushrooms - NYTimes.com:
The F.D.A. actually condones a certain percentage of “natural contaminants” in our food supply — meaning, among other things, bugs, mold, rodent hairs and maggots. . . .

Tomato juice, for example, may average “10 or more fly eggs per 100 grams [the equivalent of a small juice glass] or five or more fly eggs and one or more maggots.” Tomato paste and other pizza sauces are allowed a denser infestation — 30 or more fly eggs per 100 grams or 15 or more fly eggs and one or more maggots per 100 grams. . . .

The F.D.A. considers the significance of these defects to be “aesthetic” or “offensive to the senses,” which is to say, merely icky as opposed to the “mouth/tooth injury” one risks with, for example, insufficiently pitted prunes.

Do the chemical pesticides used in conventional farming not eliminate these contaminants? If not, given their dangers, what good are they?

The examples cited above and in the F.D.A.'s Food Defect Action Levels Handbook mostly refer to canned, frozen, or juiced fruits and vegetables. All the more reason to buy your fruits and vegetables fresh and wash them yourself.

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