Evaluation of Microbial Loads on Dried and Fresh Shiitake Mushrooms (&lt;i&gt;Lentinula edodes&lt;/i&gt;) as Obtained from Internet and Local Retail Markets, Respectively

Kim, Chyer; Nartea, Theresa J.; Pao, Steven; Li, Haiwen; Jordan, Krystle; Xu, Yixiang; Stein, Roslyn A.; Sismour, Edward

doi:10.14252/foodsafetyfscj.2016005

Cited by 13 publications

(10 citation statements)

References 22 publications

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“…Rivera et al (2010) besides whole truffle, also investigated on the microbial loads of gleba and peridium; as expected, the highest mean loads (8.50 log CFU/g) of microorganisms were revealed on the external part of truffles (peridum), almost superimposable to the levels registered for samples TAR 2 and TAR 5. Other works analyzed microbiological parameters of several mushrooms and shown similar results of TMC in fresh wild or cultivated mushrooms (Venturini et al, 2011) and in minimally processed sliced mushrooms (Jiang et al, 2018;Kim et al, 2016).…”

Section: Discussionmentioning

confidence: 67%

Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy

Cirlincione¹,

Francesca²,

Settanni³

et al. 2021

JFQHC

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Background: Tuber aestivum Vittad., known as black summer truffle, represents high-value food especially used as garnishment in nouvelle cuisine. The aim of this study was to investigate on the viable microbial populations associated with T. aestivum ascomata collected in different sites of Sicily and one locality of Umbria (Italy). Methods: The ripe ascomata of black summer truffles were collected from Central Italy. Cell densities of spoilage bacteria, fecal indicators, potential pathogens, yeasts, and molds were analyzed. Statistical analysis was conducted with XLSTAT software. Results: The microbiological counts of truffles ranged between 6.00 and 9.63 log Colony Forming Unit (CFU)/g for total mesophilic count and between 6.18 and 8.55 log CFU/g for total psychrotrophic count; pseudomonads were in the range 6.98-9.28 log CFU/g. Listeria spp. and coagulase-positive streptococci detected in no samples. Coagulase-negative streptococci were found in some samples with 2.11-4.76 log CFU/g levels. Yeasts and filamentous fungi were detected at consistent levels of 3.60-7.81 log CFU/g. Significant differences (p<0.01) were found between samples and also for all microbial groups. Conclusion: This study evidenced that the common brushing procedure applied for preparation of truffles is not sufficient to eliminate microbial risks for consumers. The application of an efficient decontamination treatment is strongly suggested before consumption of fresh truffles.

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Section: Discussionmentioning

confidence: 67%

Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy

Cirlincione¹,

Francesca²,

Settanni³

et al. 2021

JFQHC

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“…Kim et al. (2016) reported a high a w (0.99) for locally acquired fresh shiitake mushrooms, which coincided with its high incidence of microbial colonies (aerobic mesophiles, Bacillus sp, yeast, and coliforms). Similarly, mushrooms from the retail market in Spain with high a w had higher microbial counts (10 4.4 to 10 9 CFU/g), inferring that high a w may keep mushrooms fresh but tend to attract microorganisms.…”

Section: Influential Factors and Their Effects Causing Post‐harvest Quality Deterioration In Shiitake Mushroomsmentioning

confidence: 99%

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

Subramaniam

Jiao

Zhang

et al. 2021

Comp Rev Food Sci Food Safe

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Shiitake mushrooms are one of the most popular and highly consumed mushrooms worldwide both in fresh and dry forms. However, it rapidly starts losing its quality immediately after harvest which necessitates processing and/or proper storage before being distributed. However, the processes used for preserving other mushrooms (e.g., Agaricus) become unviable for shiitake due to its uniqueness (higher respiration rate, varied biochemicals, growth, etc.) which demands individual studies on shiitake. This review starts by listing the factors and their interdependence leading to a quality decline in shiitake after harvest. Understanding well about these factors, numerous post‐harvest operations preserve shiitake as fresh form for a shorter period and as dried forms for a longer shelf‐life. These processes also affect the intrinsic quality and nutrients of shiitake. This review comprehensively summarizes and discusses the effects of chemical processing (washing, fumigation, coating, and ozone), modified atmosphere packaging (including irradiation) on the quality of fresh shiitake while discussing their efficiency in extending their shelf‐life by inhibiting microbial spoilage and deterioration in quality including texture, appearance, nutrients, and favor. It also reviews the impact of thermal dehydration on the quality of dried shiitake mushrooms, especially the acquired unique textural, nutritional, and aromatic properties along with their merits and limitations. Since shiitake are preferred to be low‐cost consumer products, the applicability of freeze‐drying and sophisticated novel methodologies, which prove to be expensive and/or complex, are discussed. The review also outlines the challenges and proposes the subsequent future directives, which either retains/enhances the desirable quality in shiitake mushrooms.

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“…A third study out of Virginia sampled whole and sliced shiitake mushrooms purchased from retail markets for both Listeria spp. and Lm [ 67 ]. Listeria spp.…”

Section: Resultsmentioning

confidence: 99%

A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain

Townsend

Strawn

Chapman

et al. 2021

Foods

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Listeria monocytogenes is an increasing food safety concern throughout the produce supply chain as it has been linked to produce associated outbreaks and recalls. To our knowledge, this is the first systematic literature review to investigate Listeria species and L. monocytogenes prevalence, persistence, and diversity at each stage along the supply chain. This review identified 64 articles of 4863 candidate articles obtained from four Boolean search queries in six databases. Included studies examined naturally detected/isolated Listeria species and L. monocytogenes in fresh produce-related environments, and/or from past fresh produce associated outbreaks or from produce directly. Listeria species and L. monocytogenes were detected in each stage of the fresh produce supply chain. The greatest prevalence of Listeria species was observed in natural environments and outdoor production, with prevalence generally decreasing with each progression of the supply chain (e.g., packinghouse to distribution to retail). L. monocytogenes prevalence ranged from 61.1% to not detected (0.00%) across the entire supply chain for included studies. Listeria persistence and diversity were also investigated more in natural, production, and processing environments, compared to other supply chain environments (e.g., retail). Data gaps were identified for future produce safety research, for example, in the transportation and distribution center environment.

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Evaluation of Microbial Loads on Dried and Fresh Shiitake Mushrooms (<i>Lentinula edodes</i>) as Obtained from Internet and Local Retail Markets, Respectively

Cited by 13 publications

References 22 publications

Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy

Microbial Safety of Black Summer Truffle Collected from Sicily and Umbria Regions, Italy

Impact of post‐harvest processing or thermal dehydration on physiochemical, nutritional and sensory quality of shiitake mushrooms

A Systematic Review of Listeria Species and Listeria monocytogenes Prevalence, Persistence, and Diversity throughout the Fresh Produce Supply Chain

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