PENNSYLVANIA: Washing mushrooms stalls germs, extends shelf life - (Penn State Live)
June 6, 2008 – 8:19 pmUniversity Park, Pa. — A two-step process of washing harvested mushrooms greatly inhibits the growth of food-borne pathogens and extends their shelf life, according to Penn State food scientists.
“We have found that the washing process limits growth of pathogens such as Listeria and Samonella in whole mushrooms,” said Robert Beelman, professor of food science at Penn State. “The protective effect of washing was more pronounced in sliced mushrooms, which are more prone to bacterial growth than unsliced ones.”
The mushroom business in the U.S. has boomed in recent years, with total annual sales touching nearly $1 billion. But the industry has also been plagued by recalls, following reports of contaminated products.
For the complete news item, please visit http://live.psu.edu/story/31269
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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=26459
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