Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

Pursito, Didik J.; Purnomo, Eko Hari; Fardiaz, Dedi; Hariyadi, Purwiyatno

doi:10.1155/2020/6097343

Cited by 10 publications

(4 citation statements)

References 29 publications

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“…Despite this reaction, they were able to pass a graded oral challenge to canned mushrooms. Mushroom canning entails temperatures from 115–130 °C from 2 to 97 min, which has been thought to denature any heat labile proteins [ 11 ]. Passing an oral challenge to canned mushrooms with a positive raw mushroom skin test implies there is a possible reaction to a heat labile protein akin to PFAS patients tolerating cooked but not raw fruit/vegetables [ 6 ].…”

Section: Discussionmentioning

confidence: 99%

Pollen food allergy syndrome secondary to molds and raw mushroom cross-reactivity: a case report

Gauld,

Walter,

Zhu

2024

Allergy Asthma Clin Immunol

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Background Pollen food allergy syndrome (PFAS) is an immunoglobulin E (IgE) mediated reaction that causes oropharyngeal pruritus or angioedema due to homologous proteins present in the culprit food as well as a sensitizing aeroallergen. This cross-reactivity has been well established between pollen and fruits/vegetables. Given the evolutionary similarity between all fungi; cross-reactivity between spore forming microfungi and edible macrofungi have been suggested, however only a limited number of case reports have ever been published on this phenomenon. We present a case of a patient who experiences pollen food allergy syndrome-like symptoms following lightly cooked mushroom ingestion who otherwise was able to tolerate cooked mushrooms. We then review the literature to highlight the limited studies of an underrecognized PFAS cross-reactivity between molds and mushrooms. Case presentation A 15-year-old male presents with symptoms of seasonal and perennial allergic rhinitis was found to have multiple environmental sensitizations to molds via skin prick testing (C.gramineum, A.Pullulans and B.cinerea) and ImmunoCAP serum-specific IgE (A.alternata, C. herbarum, and P. notatum). He developed throat pruritus and subjective throat tightness following ingestion of mushroom containing pizza. ImmunoCAP serum specific IgE to whole mushroom was negative but fresh food prick testing to fresh portobello mushroom and cremini mushroom were both positive with a negative test to canned mushroom. The patient then underwent a graded oral challenge and successfully tolerated canned mushrooms. Conclusion This case highlights the potential cross-reactivity between microfungi aeroallergens and edible fungi, leading to PFAS-like reactions in susceptible individuals. The patient’s ability to tolerate canned mushrooms suggests a possible heat-labile protein as the cause of the reaction, similar to PFAS patients tolerating cooked but not raw fruits/vegetables. Positive skin prick test to both spore-forming fungi and edible fungi with negative and whole mushroom IgE results further support the hypothesis of cross-reactivity and sensitization. Further research is needed to identify the specific allergenic proteins involved in these cross-reactions and the susceptible species of mold and mushroom. Understanding these components will contribute to improved diagnosis and management of mold and mushroom allergies, and enhance our knowledge of allergenic cross-reactivity in general.

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Section: Discussionmentioning

confidence: 99%

Pollen food allergy syndrome secondary to molds and raw mushroom cross-reactivity: a case report

Gauld,

Walter,

Zhu

2024

Allergy Asthma Clin Immunol

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“…Where F 0 is the heat-adequacy for the canned product which is expressed as the equivalent heating time (minute) at a constant temperature of 121.1 °C to inactive Clostridium botulinum spores. T is the product temperature (°C); Tref is a reference processing temperature (121.1 °C) and z value is 10 °C [9].…”

Section: F 0 -Value Calculationmentioning

confidence: 99%

Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

Kusumaningrum¹,

Amri²,

Nurhikmat³

et al. 2022

Advances in Biological Sciences Research

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The traditional food products were produced by home industries need to be packaged to extend the shelf life and to expand the market during the pandemic. The study aims to provide information about thermal processing, chemical characteristics and metal contamination on canned rawon, kuah gandul and empal gentong products. Fresh traditional foods packaged in cans and sterilized at operating temperature 121 °C for 60 minutes in different batch. The results of this study showed that lethality value (F 0 -value) of canned traditional foods based on beef in the range of 4.02-10.17 minutes. Metal contamination i.e. lead, cadmium, tin, mercury and arsenic were below the limit in Indonesian National Standard (SNI) and National Agency of Drug and Food Control the Republic of Indonesia regulation. Protein contents on three products were in the range 6.56-8.76% and total energy 76-132 kcal/100 g.

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“…F 0 -value was calculated based on heat penetration data. Heat penetration tests were carried Figure 1: Flow chart of the canning process of the A. bisporus mushroom (Pursito et al, 2020) out by placing eleven data loggers (OM-CP-Hitemp 140, Omega Engineering, Norwalk, Connecticut, USA) in the slowest heating area. Data loggers were located at the centre of the cans, and their sensors were inserted into the mushrooms.…”

Section: F 0 -Value Calculationmentioning

confidence: 99%

The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product

Pursito¹,

Purnomo²,

Fardiaz³

et al. 2022

IJFS

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This research aimed to study the effect of sterility values on physical quality (drained weight, brown colour index, and texture) and sensory properties of canned Agaricus bisporus mushrooms processed at different retort temperatures (115, 121, and 130 °C) and processing times (2-97 minutes). Mushrooms in brine solution media packaged in 300x407 cans were heated in industrial-scale horizontal static retorts at different retort temperatures for specific processing times to reach different F0-values. The canning process was carried out following commercial production procedures in one of the mushroom canning factories. Measurement of heat penetration into the product was carried out using a protocol established by the Institute of Thermal Process Specialists (IFTPS), and the sterility values (F0) were calculated. Our results indicated that the physical and sensory properties of canned mushrooms were not only affected by sterility value but also by the combination of temperature and time used to process the product. At the same level of sterility, a higher retort temperature (130 °C) resulted in canned mushroom with a lower browning rate, an improved texture profile (decreased hardness, increased chewiness, and shear force), a sweeter taste, and increased intensity of umami taste. However, the canning process at a temperature of 130 °C resulted in a greater reduction of the drained weight as compared to that of canning at 115 °C and 121 °C.

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Optimizing Steam Consumption of Mushroom Canning Process by Selecting Higher Temperatures and Shorter Time of Retorting

Cited by 10 publications

References 29 publications

Pollen food allergy syndrome secondary to molds and raw mushroom cross-reactivity: a case report

Pollen food allergy syndrome secondary to molds and raw mushroom cross-reactivity: a case report

Thermal Processing and Chemical Characteristics of Canned Traditional Foods Based on Beef: Rawon, Kuah gandul and Empal gentong

The Effect of Sterility Values and Retort Temperatures on the Change of Physical and Sensory Properties of a Canned Mushroom Product

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