Magazine article Nutrition Health Review

Washing Mushrooms Blocks Germs, Extends Shelf Life

Magazine article Nutrition Health Review

Washing Mushrooms Blocks Germs, Extends Shelf Life

Article excerpt

A two-step process of washing harvested mushrooms greatly inhibits the growth of foodborne pathogens and extends their shelf life, according to Penn State scientists.

"We have found that the washing process limits growth of pathogens such as Listeria and Salmonella in whole mushrooms," said Robert Beelman, Professor of Food Science. "The protective effect of washing was more pronounced in sliced mushrooms, which are more prone to bacterial growth thaa unsliced ones."

The mushroom business in the United States has boomed in recent years,- with total annual sales touching nearly $1 billion. However, the industry has also been plagued by recalls following reports of contaminated products.

Dr. Beelman and Navëen Chikthimmah, a food science instructor, and Luke LaBorde, Professor of Food Science, studied how washing affected the survival of foodborne pathogens such as Listeria and Salmonella in whole and sliced mushrooms.

In their study, the researchers divided a 1 5-kilogram batch ofAgaricus bisporus mushrooms into two equal groups, one of which was washed. …

Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.