Microbial Spoilage of Fresh Mushrooms

Chikthimmah, Naveen; Beelman, Robert B.

doi:10.1201/9781420038934.ch6

Cited by 6 publications

(13 citation statements)

References 39 publications

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“…Neither total aerobic plate count nor yeast and mold levels were reduced with a 3-pulse batch treatment (Table ). Chikthimmah and Beelman reported that with treatment times varying from 4 to 30 s of PUV, the microbial loads of fresh mushrooms could be reduced by 0.9 to 1.6 log CFU/g . In this present study, a lower dose of PUV irradiation was employed, which could explain why no reduction in microbial load was observed.…”

Section: Resultsmentioning

confidence: 58%

“…Chikthimmah and Beelman reported that with treatment times varying from 4 to 30 s of PUV, the microbial loads of fresh mushrooms could be reduced by 0.9 to 1.6 log CFU/g. 24 In this present study, a lower dose of PUV irradiation was employed, which could explain why no reduction in microbial load was observed. This could also be due to the use of the B-type lamp, which does not include the most germicidal region of the UV spectrum (i.e., UV-C).…”

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 92%

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Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D₂ Content and Quality Attributes

Kalaras

Beelman

Elias

2011

J. Agric. Food Chem.

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Pulsed UV light (PUV) was investigated as a means to rapidly increase vitamin D(2) (D(2)) content in fresh button mushrooms (Agaricus bisporus). D(2) was found to increase to over 100% RDA/serving following 3 pulses (1 s). Following 12 pulses, D(2) began to approach a maximum concentration of 27 μg/g DW. The D(2) produced with 3 pulses decreased from 11.9 to 9.05 μg/g DW after 3 days of storage; however, D(2) levels remained nearly constant after this point throughout an 11-day shelf life study. PUV treated sliced mushrooms produced significantly more D(2) than whole mushrooms, and it was also observed that brown buttons generated significantly less D(2) than white buttons. Several quality attributes were assessed, and no significant differences between control and PUV treated mushrooms were observed. These findings suggest that PUV treatment is a viable method for rapidly increasing the D(2) content of fresh mushrooms without adversely affecting quality parameters.

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Section: Resultsmentioning

confidence: 58%

Section: Journal Of Agricultural and Food Chemistrymentioning

confidence: 92%

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D₂ Content and Quality Attributes

Kalaras

Beelman

Elias

2011

J. Agric. Food Chem.

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“…Mushrooms contain a significant amount of protein, vitamins and minerals in addition to a large amount of carbohydrate much of which are polysaccharides that are indigestible by humans and therefore are considered dietary fiber [ 19 ]. It is possible that differences in the cultivation of mushrooms in different regions and by different growers may affect the composition of an important immunomodulatory factor.…”

Section: Discussionmentioning

confidence: 99%

“…In fact microorganisms are required for initiation of fruit body formation. Normal healthy mushrooms have high bacterial populations associated with them with the numbers ranging from 6.3–7.2 log CFU/g of fresh mushrooms [ 19 ]. The bacteria associated with mushrooms are predominately the pseudomonads [ 19 - 22 ].…”

Section: Discussionmentioning

confidence: 99%

“…Normal healthy mushrooms have high bacterial populations associated with them with the numbers ranging from 6.3–7.2 log CFU/g of fresh mushrooms [ 19 ]. The bacteria associated with mushrooms are predominately the pseudomonads [ 19 - 22 ]. The pseudomonads have been shown to activate the innate immune response by interactions with the Toll like receptors (TLR), especially TLR-5 [ 23 - 25 ].…”

Section: Discussionmentioning

confidence: 99%

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The effects of whole mushrooms during inflammation

Weaver

Martin

et al. 2009

BMC Immunol

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The effects of whole mushrooms during inflammation

Martin¹,

Weaver

et al. 2009

The FASEB Journal

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Background: Consumption of edible mushrooms has been suggested to improve health. A number of isolated mushroom constituents have been shown to modulate immunity. Five commonly consumed edible mushrooms were tested to determine whether whole mushrooms stimulate the immune system in vitro and in vivo. Results:The white button (WB) extracts readily stimulated macrophage production of TNF-α. The crimini, maitake, oyster and shiitake extracts also stimulated TNF-α production in macrophage but the levels were lower than from WB stimulation. Primary cultures of murine macrophage and ovalbumin (OVA) specific T cells showed that whole mushroom extracts alone had no effect on cytokine production but co-stimulation with either lipopolysacharide or OVA (respectively) induced TNF-α, IFN-γ, and IL-1β while decreasing IL-10. Feeding mice diets that contained 2% WB mushrooms for 4 weeks had no effect on the ex vivo immune responsiveness or associated toxicity (changes in weight or pathology of liver, kidney and gastrointestinal tract). Dextran sodium sulfate (DSS) stimulation of mice that were fed 1% WB mushrooms were protected from DSS induced weight loss. In addition, 2% WB feeding protected the mice from transient DSS induced colonic injury. The TNF-α response in the colon and serum of the DSS challenged and 2% WB fed mice was higher than controls. Conclusion:The data support a model whereby edible mushrooms regulate immunity in vitro. The in vivo effects of edible mushrooms required a challenge with DSS to detect small changes in TNFα and transient protection from colonic injury. There are modest effects of in vivo consumption of edible mushrooms on induced inflammatory responses. The result is not surprising since it would certainly be harmful to strongly induce or suppress immune function following ingestion of a commonly consumed food.

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Microbial Spoilage of Fresh Mushrooms

Cited by 6 publications

References 39 publications

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D₂ Content and Quality Attributes

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D₂ Content and Quality Attributes

The effects of whole mushrooms during inflammation

The effects of whole mushrooms during inflammation

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Microbial Spoilage of Fresh Mushrooms

Cited by 6 publications

References 39 publications

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D2 Content and Quality Attributes

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D2 Content and Quality Attributes

The effects of whole mushrooms during inflammation

The effects of whole mushrooms during inflammation

Contact Info

Product

Resources

About

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D₂ Content and Quality Attributes

Effects of Postharvest Pulsed UV Light Treatment of White Button Mushrooms (Agaricus bisporus) on Vitamin D₂ Content and Quality Attributes