If breathing in mould is taken seriously then why not eating mould?

Its come to my attention there are more people dying from allergies related illness because the UK is poorly educated on allergy (food allergy and information) relating to allergies food like quorn that are a mycroprotein mould and mushroom .

Mycoprotein is made using the Fusarium venenatum fungus has now had the quorn bag labels but restraunts and takeaways fail to add this information on there meat subs meals.

There has been two reported deaths and more than 1,700 cases of sickness associated with the meat alternative have featured in a scientific paper carried out by food campaigners 

High majority of people are allergic to fungus and mould allergy and restraunts now using quorn as meat substitute are not always declaring their presence or use quorn or mushroom . Infact most people allergic to penacilline or antibiotic have shown to have a adverse reaction to quorn and mushroom. Foods like these are not a necessary part of food ingredients of allergie labels and it has come to my attention they should be taken as serious as other allergens we deserve to know whats in our food .

People who are allergic to Quorn may also suffer allergy symptoms when they are exposed to mould spores. This is because of a process called cross-reactivity – where the proteins in one food or substance share potential allergenic characteristics with those in another food or substance.

Researchers reported the case of a nine-year- old girl who suffered generalised nettle rash, asthma and abdominal pain a few minutes after eating Quorn in a canteen. The study team found she was allergic to both Quorn and mould. They concluded:

“Physicians should be aware that Quorn mycoprotein may cause food allergic reactions in mould-sensitised patients and should think of this allergen especially in vegetarian people.” (Morel-Conreanu et al, 2015)

Safety concerns surrounding Quorn products was a part of an August 2014 Post article on the FDA and food additives. The Washington D.C.-based Center for Science in the Public Interest (CSPI) began alerting the FDA to complaints it was hearing from consumers in 2003 regarding Quorn. To date, it has received more than 2,000 complaints of nausea, vomiting, diarrhea, hives and breathing difficulties that consumers say they experienced after eating Quorn products.

I myself have had emergency room visit due to lack of education in there products due to restraunts failing to understand what the dangers are of takeaways and restraunts not giving a honest understanding of these ingredients that are of mould or fungus.

I ask that the ingredients be classed as a allergiens and to pre demonstrate in bold text writing on all menus and food establishment menu.

The food standards agency and government are to protect us all then we share equal right to the warning systems to the danger and recent death of children make this more important.  Who says that one allergic reaction is more server than another all should be taken seriously.  I'm not asking to ban quorn im asking for allergens to mushroom quorn mould be taken seriously and illustrated properly where it is sold just like the packaging.