Food safety is a critical issue throughout the fresh produce industry as food service and retail buyers increasingly require growers and packers to develop and implement food safety plans. Although there have been no documented cases of foodborne illness attributed to consumption of fresh domestic mushrooms, wholesale buyers are increasingly requiring their suppliers to provide evidence of safe growing practices.
This article lists the information and resources needed to meet Good Agricultural Practices (GAPs) and Food Safety Modernization Act (FSMA) standards specific for the mushroom industry.
By Luke LaBorde, Ph.D., Rachel O’Patchen
Studies show that when light peat is replaced with dark peat that contains lower microbial levels, developing plants tend to become more susceptible to diseases.
Now is the time for the mushroom industry to take all possible measures to minimize risks for Listeria contamination
This article reviews the basics for Produce Safety and Preventive Controls and provides some information on how they may affect the mushroom industry.
By Luke LaBorde, Ph.D., Ramaswamy C. Anantheswaran, Hilary Tobin
This study demonstrates the feasibility of thermal sanitization treatment to eliminate L. monocytogenes at niche sites within slicer heads without requiring complete disassembly.
The Preventive Controls for Human Foods Regulation requires food companies to develop and implement a risk-based Food Safety Plan.
This course will cover the impact of the Food Safety Modernization Act on mushroom growing and packing operations.
This course focuses on the fundamentals of food safety in a mushroom operation including Good Manufacturing Practices (GMPs) and sanitation.
A 1.5 hour recording of a webinar from Penn State Extension originally presented on May 4, 2011.
Mushroom packers and shippers are advised to review their sanitation practices with special focus on the control of Listeria in areas where product cross-contamination can occur.
In recent years, awareness of Listeria monocytogenes as a potential microbial contaminant in ready-to-eat foods has increased.
Avian influenza virus (AIV) is a group of viruses that can cause disease in birds.