Interventions to enhance the microbiological safety of processed mushrooms

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Sliced mushrooms have been subject to recalls due to the presence of Listeria monocytogenes. As a consequence, sliced mushrooms have been placed in the highest risk category with regards to L. monocytogenes. In practical terms this means the mushroom industry has to undertake extensive product and environment screening for the pathogen with the consequence of increasing product recalls at great cost to the industry (>$40, 000 per recall). To be transferred to lower L monocytogenes risk groups the industry requires to implement effective Listeria reduction interventions and preservation methods to inhibit pathogen growth during storage. However, because of the sensitivity of mushrooms for traditional decontamination techniques (thermal, hypochlorite) cannot be applied requiring more novel approaches to be devised. To this end the proposed project will evaluate a range of decontamination technologies (acidified electrolyzed water, multi-wavelength LED UV, hydroxyl ion generators and ionic acid surfactant sanitizers). In addition, to prevent growth of Listeria on mushrooms during storage a bacteriophage preparation with a broad spectrum of infectivity towards L monocytogenes will be applied. The research will benefit the industry and Canada through enhancing food safety of sliced mushrooms with the potential of extending shelf-life. Moreover, the export market (estimated value >$100m) will be maintained with the potential of being extended. The research will form a foundation for future work in further developing selected interventions and application in commercial processes. The industrial partner (Mushrooms Canada) is well place to commercialize the research.