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KMID : 0881720230380050287
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Journal of Food Hygiene and Safety
2023 Volume.38 No. 5 p.287 ~ p.296
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Microbial Hazards and Microbe Reduction Technologies for Mushrooms
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Song Hyun-Ji
Han A-Reum
Meng Bo-Yang
Kim Seong-Jae
Kim Ji-Yeon
Lee Sun-Young
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Abstract
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Mushroom consumption is gradually growing annually worldwide for many centuries. Oyster mushrooms (Pleurotus ostreatus), button mushrooms (Agaricus bisporus), and enokitake (Flammulina filiformis) are mainly consumed in Korea. However, mushrooms can be contaminated with pathogenic microorganisms, such as Listeria monocytogenes, because antibacterial treatment during mushroom cultivation and processing is insufficient. Therefore, many cases of mushroom contamination-related foodborne illnesses and food recalls have been reported. Three representative treatments are used to prevent microbial contamination in mushrooms: chemical, physical, and combination treatments. Among the chemical treatments, chlorine compounds, peroxyacetic acid, and quaternary ammonium compounds are commercially used and ozone and electrolyzed water has recently been used. Additionally, physical treatments, including ultrasound, irradiation, and cold plasma, are being developed. Combination techniques include ultraviolet/chlorine compounds, ozone/organic acid, and ultrasound/organic acid. This review describes the domestically consumed mushroom types and their characteristics, and investigates the mushroom contamination levels. Additionally, effective antibacterial technologies for reducing microbial contamination in mushrooms are also discussed.
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KEYWORD
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Mushroom, Microbiological hazards, Safety, Decontamination
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