While you are right about dry beans/lentils, fresh fruits/veggies are no safer than meats. Outbreaks of all sorts get linked to fruits/veggies that get eaten raw. Especially, like the other commenter said, with food items that in a factory setting get all jumbled together and mixed up. One bad apple spoils the bunch, literally.
Tofu is the one that is processed. Tens of thousands of beans from different places all get processed together under heat. It’s like the ground beef of vegan food in that way. One brick of tofu might contain a hundred different plants. It’s not like a single impenetrable dry bean. It’s an amalgamation where bacteria can set up shop inside, protected from air and eyes. But unlike ground beef it has the extra risk of being processed with heat. Heat that can feed that bacterial growth.
The last time I had tofu it was tofu I made from scratch. Taking care of sanitation was just like brewing. Everything had to be much cleaner than normal. I got some okara out of it which made some nice almond cookies. And I got soy milk out of it too. The whole thing was a fun run on three different things at once.
In the meantime, there’s a lot of great recipes with beans, lentils, tofu, etc.
While you are right about dry beans/lentils, fresh fruits/veggies are no safer than meats. Outbreaks of all sorts get linked to fruits/veggies that get eaten raw. Especially, like the other commenter said, with food items that in a factory setting get all jumbled together and mixed up. One bad apple spoils the bunch, literally.
Looking at the list of recent outbreaks, most stuff seems to be either prepared foods, or fresh fruit/veggies, all stuff that our food system should prevent.
I’m expecting them to have issues coming too. Especially tofu.
Like what? Why especially tofu?
Tofu is the one that is processed. Tens of thousands of beans from different places all get processed together under heat. It’s like the ground beef of vegan food in that way. One brick of tofu might contain a hundred different plants. It’s not like a single impenetrable dry bean. It’s an amalgamation where bacteria can set up shop inside, protected from air and eyes. But unlike ground beef it has the extra risk of being processed with heat. Heat that can feed that bacterial growth.
The last time I had tofu it was tofu I made from scratch. Taking care of sanitation was just like brewing. Everything had to be much cleaner than normal. I got some okara out of it which made some nice almond cookies. And I got soy milk out of it too. The whole thing was a fun run on three different things at once.