Though you're not going to be swallowing splinters as part of your Italian meal, grated Parmesan cheese often contains the ingredient cellulose, a common anti-clumping agent made from wood pulp, which the FDA officially classifies it as "generally recognized as safe" (GRAS).

"Cellulose is a safe additive, and an acceptable level is 2 percent to 4 percent," Dean Sommer, a cheese technologist at the Center for Dairy Research in Madison, Wisconsin, told Bloomberg when the story first broke. The cheese companies who got in trouble with the FDA had too much cellulose in their products.

Still, says Lovera, consumers are likely to have legitimate concerns. "You worry about how no one makes human-grade sawdust. It didn't come from a supply chain designed for people to eat, [so] where would I get it?" she says. One might also wonder, "Why does my body need it?" says Lovera.

Bottom line: If you're concerned about cellulose in your cheese, buy a hunk of fresh cheese and grate it yourself.

Cellulose is an ingredient you can find in cereals, breads and foods with added fiber. It's oftentimes in "lighter" or "low-calorie" breads.

According to the FDA, "Cellulose derivatives ... are virtually unabsorbed, and little or no degradation of absorbable products occurs in the human digestive tract. ... Consumption of large amounts appears to have no effect other than providing dietary bulk, reducing the nutritive value of such foodstuffs and possibly exerting a laxative effect."

In other words, humans can't digest cellulose, says Shelke. "You're better off getting fiber that's naturally occurring in veggies, grains and different kinds of foods." The worst thing that added fiber by way of wood pulp can do is cause flatulence and bloating, explains Shelke.

Bottom line: If you're eating packaged food that touts high fiber, check the label to see if it has cellulose.

Anything that's ground up or made into a paste -- like hotdogs, sausage, chicken nuggets, ground beef or ground turkey -- is usually made from dozens of different animals, says Lovera. If you're eating a chicken nugget, for instance, that patty is often made up of ground-up chicken parts that the manufacturer couldn't use for any other purpose. On the plus side, "you could look at it as addressing a food waste issue -- you're using up the leftover pieces," says Lovera. However, if there's a food poisoning outbreak, it's virtually impossible to trace back to the supplier, she explains.

Bottom line: No one's saying we thought chicken patties were healthy, but keep in mind most foods that comes in a casing (like hotdogs and sausages) are probably from a few different animals. You might be better off researching a local butcher and talking to them about the farms their product comes from. The more transparency you can get and informed you are about where your food is coming up, the more you'll know about what's likely to be in your food.

As we just mentioned, ground beef often comes from different cows or includes the parts of a cow that aren't a roast, rib or certain cut. Because of this, ground beef is more likely than other cuts to be contaminated with E. coli, a type of bacteria that comes from the intestines of a cow and can sicken people.

If there's E. coli on the surface of a steak, the heat when you're cooking it will likely kill off the bacteria. But when you grind up beef, if E. coli is present, it gets spread throughout the meat. "When you do more processing of meat, you're grinding meats together; you're taking what's 'outside' and putting it 'inside,'" says Lovera. For this reason, it's much more dangerous to eat a rare burger than it is a rare steak

Bottom line: If you don't like your burgers well-done, you might be better off buying a cut of meat from the local butcher and having them grind it for you. Or, at the very least, make sure your burger is cooked medium to well to minimize risks.

If you're shelling out (sorry, we couldn't help ourselves) more dough for a creamy lobster bisque you may not be getting what you paid for. When the TV show "Inside Edition" analyzed samples of lobster meat at 28 restaurants around the country earlier this year, they found that 35 percent contained cheap fish substitutes like whiting, haddock or langostino -- a smaller and cheaper lobster relative. According to the Food and Drug Administration, the term "lobster" can't be used to depict langostino unless a modifier such as "langostino" or "squat" is attached.

Bottom line: It's illegal for restaurants to not name the crustacean on the menu, but if you're ordering a dish that contains lobster, ask the server what the recipe consists of (You're looking for Maine lobster). Or, even better, buy a lobster and make it fresh at home.