Donzellini M, Lorini C, Palazzoni S, Becciolini M, Cibecchini A, Talini M, Bonaccorsi G
School of Specialization in Hygiene and Preventive Medicine, University of Florence, Italy.
Department of Health Sciences, University of Florence, Italy.
Ann Ig. 2018 Mar-Apr;30(2):104-111. doi: 10.7416/ai.2018.2201.
Production and consumption of fresh mushrooms reached high levels in recent years but only a few data regarding microbiological quality of these products are available, although their potential microbial load is expected to be high. EU and Italian legislation have not set a limit on microbial counts in these products and label information is often unclear. This study investigates the microbial quality of samples of fresh cultivated mushrooms sold in Tuscany so that both food business operators and legislators can obtain data about potential microbial risk for consumers and debate about the opportunity of realizing an update on fresh mushrooms labels that should include information to protect consumers' health.
This study reports the microbial load in samples of cultivated and commercialized Agaricus bisporus. Samples were obtained from different shops in Florence, chosen among those products whose labels did not indicate how the product should be consumed.
From March through May 2014, 20 couples of samples of A. bisporus were acquired in Florence. Microbiological analysis included the quantification of the microbial counts for mesophilic aerobic microorganisms and Enterobacteriaceae, as indicators of hygienic practices during cultivation and manufacturing. The analyses were carried out at two subsequent stages: one immediately (T0) and one at the end of the shelf life (T1), i.e. close to the expiry date stated on the label.
The high microbial load observed exceeds the reference values set as acceptable for raw foods in Tuscany and is worse than the ones reported in other studies on this subject. The results are particularly alarming in light of the fact that A. bisporus is usually consumed raw and there is no mandatory specification on the label that informs consumers that the product must be cooked before being consumed.
This research highlights the importance of adequate and complete information on fresh mushrooms labels, that should include information about the need for sanitization before the consumption, the appropriate storage temperature, and the maximum duration of shelf life. Data obtained could also be useful for food business operators to gather information about the microbial quality of fresh cultivated commercialized mushrooms in order to implement quality controls of the production process and storage conditions.
近年来，新鲜蘑菇的产量和消费量都达到了很高的水平，但关于这些产品微生物质量的数据却很少，尽管预计其潜在微生物负荷很高。欧盟和意大利的立法尚未对这些产品的微生物数量设定限制，而且标签信息往往不明确。本研究调查了托斯卡纳出售的新鲜栽培蘑菇样本的微生物质量，以便食品企业经营者和立法者都能获得有关消费者潜在微生物风险的数据，并就是否有必要更新新鲜蘑菇标签进行辩论，标签应包含保护消费者健康的信息。
本研究报告了栽培和商业化双孢蘑菇样本中的微生物负荷。样本取自佛罗伦萨的不同商店，这些产品的标签未注明产品的食用方式。
2014年3月至5月，在佛罗伦萨采集了20对双孢蘑菇样本。微生物分析包括对嗜温需氧微生物和肠杆菌科细菌的微生物数量进行定量，作为栽培和生产过程中卫生操作的指标。分析分两个后续阶段进行：一个是立即进行（T0），另一个是在保质期结束时（T1），即接近标签上注明的过期日期。
观察到的高微生物负荷超过了托斯卡纳设定的生食可接受参考值，并且比其他关于该主题的研究报告的结果更差。鉴于双孢蘑菇通常生食，而标签上没有强制性说明告知消费者该产品必须在食用前煮熟，这一结果尤其令人担忧。
本研究强调了新鲜蘑菇标签上充分和完整信息的重要性，标签应包括食用前消毒的必要性、适当的储存温度以及最长保质期等信息。获得的数据也有助于食品企业经营者收集有关新鲜栽培商业化蘑菇微生物质量的信息，以便对生产过程和储存条件实施质量控制。
