Quorn foods are made from a fungus grown in giant vats, from whence a protein-rich paste is harvested. The paste is then processed into strips or chunks designed to resemble chicken, ground beef, or other foods. But a significant percentage of consumers suffer allergic reactions after eating the fake meats, with the most common symptoms being nausea, vomiting and diarrhoea, according to the Center for Science in the Public Interest. Some consumers experience potentially life-threatening anaphylactic reactions, including swelling of the throat and difficulty breathing. A CSPI survey in the UK found that a higher percentage of people are sensitive to Quorn foods than are allergic to peanuts, milk or shellfish, several common allergens.
On sale for several years in the US and longer in Europe, Quorn’s fungus is now being sold in Australia for the first time.
“I urge you to protect Australians from powerfully allergenic Quorn foods that are marketed as if they were health foods by barring their sale,” wrote CSPI executive director Michael F Jacobson in a letter to Food Standards Australia & New Zealand. “At the very least, a prominent notice on the fronts of packages should advise consumers that the products can cause serious and potentially fatal allergic reactions.”
Quorn’s fungus is a strain of mould found in the 1960s in a British dirt sample. Scientists found that the fungus could be cultivated in fermentation vats and turned into an inexpensive source of protein. The name of the fungus, Fusarium venenatum, might have tipped off scientists and food safety officials: venenatum is Latin for ‘filled with venom’. But early Quorn marketing materials sought to convey a relationship with more desirable fungi, such as mushrooms and morels. But that relationship turned out to be more distant than consumers were led to believe. One mycologist – a fungus expert – said that calling Quorn a mushroom was like “calling a rat a chicken because both are animals”. Another expert in fungal taxonomy told CSPI that “mushrooms are as distantly related to Quorn’s fungus as humans are to jellyfish”.
“We were disappointed that food safety authorities in the US and the UK would so quickly and incuriously welcome a brand new and powerful allergen into the human food supply, when the limited amount of testing that had been done raised so many red flags,” Jacobson said. “Unfortunately, notwithstanding all the evidence that Quorn foods are harmful, the Australian government has done the same thing.”
Quorn comes in many forms, including artificial chicken patties and nuggets, turkey-like cylindrical ‘Roasts’, and meat-free analogues of several British delicacies like ‘Cornish Pasties’ and ‘Toad in the Hole’. Quorn’s website says that dishes such as ‘Quorn Schnitzels Cheese and Spinach’ are now available at Woolworth’s, Coles and other Australian grocers.
CSPI has been trying to get Quorn off American and British supermarket shelves since 2002. Lawyers for the non-profit group are presently representing an American woman who became violently ill after eating Quorn ‘Chik’n Patties’. Her lawsuit seeks to compel the company to place notices on Quorn labels warning consumers about the adverse reactions. CSPI has also been collecting adverse reaction reports online (more than 1,500 to date), and recently began receiving reports from worried Australian consumers.
As of now, the website for Food Standards Australia & New Zealand claims that ‘Reported cases of adverse events (gastrointestinal disturbance and allergy) are very rare. No safety concerns identified’.
Source: Center for Science in the Public Interest
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