Develop a one-sentence safety tip that synthesizes the shared prevention principle for solanine, cyanogenic glycosides, wild-mushroom toxins, staphylococcal toxins, and botulinum toxin applicable to home cooks.

• A. Use only packaged commercial foods because home-prepared foods frequently contain unavoidable natural toxins that cannot be mitigated by any household practice.
• B. Always freeze all foods before cooking because freezing renders all natural and microbial toxins inert and therefore eliminates the need for inspection, identification, hygiene, or proper heating.
• C. Rely only on smell and taste to determine food safety since naturally occurring toxins are always detectable by sensory cues before they cause harm in people with normal tasting ability.
• D. Inspect and remove visibly damaged or suspicious plant parts, cook foods to recommended times and temperatures, avoid foraged mushrooms unless expertly identified, practice strict hygiene and time-temperature control, and follow safe canning and infant-feeding rules to prevent these varied naturally occurring food toxins.

Answer: (D)