Liu Jinlin, Sun Jingyi, He Ruyan, Xia Jing, He Peimin
State Key Laboratory of Marine Geology, Tongji University, Shanghai 200092, China.
College of Oceanography and Ecological Science, Shanghai Ocean University, Shanghai 201306, China.
Foods. 2024 Sep 27;13(19):3097. doi: 10.3390/foods13193097.
Edible mushroom products, encompassing both cultivated and wild varieties, are highly favored by consumers due to their rich nutritional profiles, including significant levels of proteins and amino acids. These mushrooms have extensive applications across the food, pharmaceutical, and cosmetic industries, making the edible mushroom industry a vital component of global poverty alleviation efforts. Taking China as an example, the country produces over 45 million tons of edible mushrooms annually, accounting for 94.01% of the world's total production, thereby establishing itself as the leading global producer of edible mushrooms. However, alongside the rapid expansion of this industry, concerns have emerged regarding counterfeit products and incidents of poisoning resulting from the consumption of toxic wild mushrooms. As follows, to advance the development and integrity of the mushroom production and processing industry: (1) This study presents the situation of counterfeit edible mushrooms and elucidates the factors contributing to the production of fraudulent products from both subjective and non-subjective perspectives. (2) We provide a detailed introduction to 22 varieties of freshly cultivated edible mushrooms and commonly encountered wild edible mushrooms in the Chinese consumer market, proposing the application of DNA barcoding, environmental DNA analysis, and other technologies for the future authentication of counterfeit mushroom products. (3) Concurrently, we present an overview of mushroom poisoning incidents in China from 2010 to 2023, emphasizing the challenges in mitigating the risks associated with wild mushroom consumption and preventing food poisoning, thereby necessitating heightened consumer caution. (4) Finally, we offer four recommendations aimed at ensuring the healthy, stable, and sustainable growth of the edible mushroom industry.
食用蘑菇产品，包括人工栽培和野生品种，因其丰富的营养成分，包括大量蛋白质和氨基酸，而深受消费者喜爱。这些蘑菇在食品、制药和化妆品行业有着广泛应用，使食用蘑菇产业成为全球扶贫工作的重要组成部分。以中国为例，该国每年生产超过4500万吨食用蘑菇，占世界总产量的94.01%，从而成为全球食用蘑菇的主要生产国。然而，随着该产业的迅速扩张，出现了对假冒产品以及食用有毒野生蘑菇导致中毒事件的担忧。如下，为推动蘑菇生产和加工业的发展与诚信：（1）本研究介绍了假冒食用蘑菇的情况，并从主观和非主观角度阐明了导致欺诈产品生产的因素。（2）我们详细介绍了中国消费市场上22种新栽培的食用蘑菇和常见的野生食用蘑菇品种，提出应用DNA条形码、环境DNA分析等技术用于未来假冒蘑菇产品的鉴定。（3）同时，我们概述了2010年至2023年中国的蘑菇中毒事件，强调了降低野生蘑菇消费相关风险和预防食物中毒方面的挑战，因此需要提高消费者的警惕性。（4）最后，我们提出了四项建议，旨在确保食用蘑菇产业健康、稳定和可持续发展。
