Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Schill, Simone; Stessl, Beatrix; Meier, Nadia; Tichy, Alexander; Wagner, Martin; Ludewig, Martina

doi:10.3390/foods10040816

Cited by 21 publications

(17 citation statements)

References 45 publications

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“…Regarding identified foodborne pathogens, Pseudomonas fluorescens and Ewingella americana were the most abundant bacteria. In addition, Salmonella spp., L. monocytogenes and Bacillus cereus were absent in the tested samples [82]. In addition, it has been reported that Pleurotus spp.…”

Section: Pleurotus Spp As An Ingredient In Meat Productsmentioning

confidence: 78%

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Pleurotus Genus as a Potential Ingredient for Meat Products

Torres-Martínez

Vargas-Sánchez

Torrescano-Urrutia

et al. 2022

Foods

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Edible mushrooms are considered an important source of nutritional and bioactive compounds. In this review, the findings of macronutrients, bioactive compounds, antioxidant activity, and antimicrobials against foodborne pathogens of some Pleurotus spp., as well as their potential use as an ingredient in the meat industry are discussed. The results show that Pleurotus spp. are an important source of proteins and amino acids, carbohydrates, minerals, and vitamins. Additionally, the presence of some bioactive components, such as polysaccharides (α-glucans, β-glucans, and so on), proteins/enzymes and peptides (eryngin, pleurostrin, and others) phenolic acids (p-coumaric, chlorogenic, cinnamic, ferulic, gallic, protocatechuic, and others) and flavonoids (chrysin, naringenin, myricetin, quercetin, rutin, or the like) has been demonstrated. Several works evidenced the use of Pleurotus spp. in some meat and meat products (patties, sausages, paste, and suchlike) as a novel ingredient in order to improve their chemical composition and functional health promoting properties, as well as to increase their physicochemical and sensory attributes. In conclusion, the use of Pleurotus is a promissory strategy for the development of natural additives rich in nutritional and bioactive components for meat and meat product formulation.

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Section: Pleurotus Spp As An Ingredient In Meat Productsmentioning

confidence: 78%

“…In addition, Salmonella spp., L . monocytogenes and Bacillus cereus were absent in the tested samples [ 82 ]. In addition, it has been reported that Pleurotus spp.…”

Section: Pleurotus Spp As An Ingredient In Meat Productsmentioning

confidence: 99%

Pleurotus Genus as a Potential Ingredient for Meat Products

Torres-Martínez

Vargas-Sánchez

Torrescano-Urrutia

et al. 2022

Foods

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“…and Flavobacterium spp. are the two groups of bacteria that predominate in stored mushrooms, Pseudomonas tolaasii , Pseudomonas fluorescens being the microorganism causing the bacterial staining in cultivated Agaricus bisporus , Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes [ 63 , 64 ]. Penicillium species has also been one of most frequently isolated from the ambient air of Pleurotus ostreatus cultivation facilities [ 65 ].…”

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

“…Penicillium species has also been one of most frequently isolated from the ambient air of Pleurotus ostreatus cultivation facilities [ 65 ]. Occurrences of pathogenic bacteria such as Campylobacter jejuni , Staphylococcus aureus , L. monocytogenes , Ewingella Americana in commercial fresh mushroom have also been reported [ 63 , 66 , 67 , 68 ] and L. monocytogenes has been isolated in some wild mushroom species [ 69 ].…”

Section: Factors Affecting the Quality Of Fresh Mushroomsmentioning

confidence: 99%

Fresh Mushroom Preservation Techniques

Castellanos-Reyes

Villalobos‐Carvajal

Beldarraín-Iznaga

2021

Foods

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The production and consumption of fresh mushrooms has experienced a significant increase in recent decades. This trend has been driven mainly by their nutritional value and by the presence of bioactive and nutraceutical components that are associated with health benefits, which has led some to consider them a functional food. Mushrooms represent an attractive food for vegetarian and vegan consumers due to their high contents of high-biological-value proteins and vitamin D. However, due to their high respiratory rate, high water content, and lack of a cuticular structure, mushrooms rapidly lose quality and have a short shelf life after harvest, which limits their commercialization in the fresh state. Several traditional preservation methods are used to maintain their quality and extend their shelf life. This article reviews some preservation methods that are commonly used to preserve fresh mushrooms and promising new preservation techniques, highlighting the use of new packaging systems and regulations aimed at the development of more sustainable packaging.

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“…Schill et al [ 9 ] studied the microbiological and sensory quality of cultivated mushrooms available at the Austrian retail level on the day of purchase and after storage. The majority of mushrooms displayed high microbiological and sensory quality at the day of purchase while differences in the microbial load and sensory characteristics have been observed especially in re-packed mushrooms with long transport distances.…”

Section: Introductionmentioning

confidence: 99%