Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States

Chen, Han; Kontor-Manu, Elma; Zhu, Haohui; Cheng, Gloria; Feng, Yaohua

doi:10.1016/j.jfp.2023.100198

Cited by 3 publications

(2 citation statements)

References 39 publications

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“…Previous research has shown that fresh mushrooms in retail markets have high microbial loads (Kim et al, 2016), and dried mushrooms can also harbour high loads of microorganisms (Ajis et al, 2017). However, most food handlers are not aware of the food safety risks associated with dried mushrooms (Chen et al, 2024). In 2020, a multi-state outbreak of Salmonella Stanley infection linked to dried wood ear mushrooms affected 55 individuals, including six hospitalisations, in the United States (Centers for Disease Control and Prevention, 2020).…”

Section: Introductionmentioning

confidence: 99%

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Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Archila-Godínez,

Chen,

Cheng

et al. 2024

BFJ

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PurposeIn 2020, an outbreak of Salmonella Stanley linked to imported dried wood ear mushrooms affected 55 individuals in the United States of America. These mushrooms, commonly used in Asian cuisine, require processing, like rehydration and cutting, before serving. The US Centres for Disease Control and Prevention advise food preparers to use boiling water for rehydration to inactivate vegetative bacterial pathogens. Little is known about how food handlers prepare this ethnic ingredient and which handling procedures could enable Salmonella proliferation.Design/methodology/approachThis study used content analysis to investigate handling practices for dried wood ear mushrooms as demonstrated in YouTube recipe videos and to identify food safety implications during handling of the product. A total of 125 Chinese- and English-language YouTube videos were analysed.FindingsMajor steps in handling procedures were identified, including rehydration, cutting/tearing and blanching. Around 62% of the videos failed to specify the water temperature for rehydration. Only three videos specified a water temperature of 100 °C for rehydrating the mushrooms, and 36% of the videos did not specify the soaking duration. Only one video showed handwashing, cleaning and sanitising of surfaces when handling the dried wood ear mushrooms.Practical implicationsThis study found that most YouTube videos provided vague and inconsistent descriptions of the rehydration procedure, including water temperature and soaking duration. Food preparers were advised to use boiling water for rehydration to inactivate vegetative bacterial pathogens. However, boiling water alone is insufficient to inactivate all bacterial spores. Extended periods of soaking and storage could be of concern for spore germination and bacterial growth. More validation studies need to be conducted to provide guidance on how to safely handle the mushrooms.Originality/valueThis study will make a distinctive contribution to the field of food safety by being the first to investigate the handling procedure of a unique ethnic food ingredient, dried wood ear mushrooms, which has been linked to a previous outbreak and multiple recalls in the United States of America. The valuable data collected from this study can help target food handling education as well as influence future microbial validation study design and risk assessment.

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Section: Introductionmentioning

confidence: 99%

“…, 2017). However, most food handlers are not aware of the food safety risks associated with dried mushrooms (Chen et al. , 2024).…”

Section: Introductionmentioning

confidence: 99%

Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Archila-Godínez,

Chen,

Cheng

et al. 2024

BFJ

Self Cite

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Inactivation kinetics of Listeria monocytogenes and Salmonella enterica on specialty mushroom garnishes based on ramen soup broth temperature

Salazar,

Fay,

Fleischman

et al. 2024

Front. Microbiol.

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Recent listeriosis and salmonellosis outbreaks in the U.S. have been associated with consumption of specialty mushrooms, including enoki and wood ear. These mushrooms are commonly consumed in Asian dishes such as ramen noodle soup and are often used as raw garnishes. No current guidelines exist for the serving temperature of ramen broth in restaurants for safety. The objective of this study was to evaluate the inactivation of both Listeria monocytogenes and Salmonella enterica on enoki and wood ear mushrooms based on the ramen broth temperature. Fresh mushrooms were chopped into pieces, inoculated with four-strain cocktails of L. monocytogenes or S. enterica, dried at ambient conditions for 30 min, then placed into bowls. Ramen broth (i.e., pork bone broth, Tonkotsu) at initial temperatures of 60, 70, 80, 90, or 100°C was poured over the mushrooms, submerging them. The bowls were held at ambient conditions while the broth temperatures were monitored, and mushrooms were sampled at intervals up to 60 min. From the broth temperature profiles and the pathogen log reductions of each mushroom type, the non-isothermal log-linear model was used to obtain maximum inactivation rates. The maximum pathogen inactivation on both mushroom types occurred within the first 5 min, regardless of the initial broth temperature. Broth temperatures of 60 and 70°C resulted in reductions of only 1–3 log CFU/g (inactivation rates of 0.33–4.72 log CFU/g/min), while reductions of 4–5 log CFU/g (inactivation rates of 8.74–17.21 log CFU/g/min) were observed with 80°C broth. The use of 90 and 100°C broth resulted in higher reductions of >5 log CFU/g (inactivation rates of 8.56–28.08 log CFU/g/min). In all cases, surviving populations, often >2.4 log CFU/g, were observed after 60 min. The results from this study can assist in the development of guidelines on the safe serving temperature of ramen soup at restaurants.

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Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

Moutia,

Lakatos,

Kovács

2024

Foods

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The global consumption of dried mushrooms has increased worldwide because of their rich nutritional value and culinary versatility. Dehydration methods such as sun drying, hot air drying, freeze drying, and microwave drying are employed to prolong the shelf life of a food product. These methods can also affect the food product’s nutritional value and the final product’s microbial profile. Each technique affects the retention of essential nutrients like vitamins, minerals, and bioactive compounds differently. Additionally, these techniques vary in their effectiveness at reducing microbial load, impacting the dried mushrooms’ safety and shelf life. This review addresses the gap in understanding how different dehydration methods influence dried mushrooms’ nutritional quality and microbial safety, which is crucial for optimizing their processing and consumption. It targets researchers, food processors, and consumers seeking to improve the quality and safety of dried mushrooms. This review comprehensively examines the impact of major dehydration techniques, including sun drying, hot air drying, microwave drying, and freeze drying, on the nutritional and microbial profiles of dried mushrooms. Each method is evaluated for its effectiveness in preserving essential nutrients and reducing microbial load. Current research indicates that freeze drying is particularly effective in preserving nutritional quality, while hot air and microwave drying significantly reduce microbial load. However, more well-designed studies are needed to fully understand the implications of these methods for safety and nutritional benefits. These findings are valuable for optimizing dehydration methods for high-quality dried mushrooms that are suited for culinary and medicinal use.

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Evaluation of the Handling Practices and Risk Perceptions of Dried Wood Ear Mushrooms in Asian Restaurants in the United States

Cited by 3 publications

References 39 publications

Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Exploring how YouTube videos demonstrating preparation of dried wood ear mushrooms could pose food safety risks: a case study

Inactivation kinetics of Listeria monocytogenes and Salmonella enterica on specialty mushroom garnishes based on ramen soup broth temperature

Impact of Dehydration Techniques on the Nutritional and Microbial Profiles of Dried Mushrooms

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