Safe foraging of traditional plants for commercial use

There are several Canadian food products that use foraged ingredients like maple syrup, wild rice, wild blueberries, and wild mushrooms. Distilleries, foodservice establishments, and restaurants are always looking for unique flavours and increasingly working with traditional foragers to source plants for botanical extracts. However, there are food safety concerns with foraged products.

In this episode, our food safety columnist and program co-ordinator for the Culinary Innovation and Food Technology programs at Niagara College, Ont., Dr. Amy Proulx, discusses the food safety risks associated with foraging. She also shares some best practices for handling, storing, and distributing foraged ingredients.

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