Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage
In this study, the microbiological and sensory quality of cultivated mushrooms (<i>Pleurotus ostreatus</i> and <i>eryngii</i> and <i>Lentinula edodes</i>) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC), <i>Enterobac...
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MDPI AG
2021-04-01
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Online Access: | https://www.mdpi.com/2304-8158/10/4/816 |
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author | Simone Schill Beatrix Stessl Nadia Meier Alexander Tichy Martin Wagner Martina Ludewig |
author_facet | Simone Schill Beatrix Stessl Nadia Meier Alexander Tichy Martin Wagner Martina Ludewig |
author_sort | Simone Schill |
collection | DOAJ |
description | In this study, the microbiological and sensory quality of cultivated mushrooms (<i>Pleurotus ostreatus</i> and <i>eryngii</i> and <i>Lentinula edodes</i>) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC), <i>Enterobacteriaceae</i> (EB), <i>Pseudomonadaceae</i> (PS), lactic acid bacteria (LAB), yeast, moulds and presumptive <i>Bacillus cereus</i> were enumerated at the day of purchase and after storage at 4 °C for 7 or 12 days. Additionally, the presence of <i>Salmonella</i> spp. and <i>Listeria monocytogenes</i> was investigated. Isolates of presumptive spoilage bacteria were confirmed by partial 16S rRNA sequencing. At the day of purchase, 71.2% of the samples were of high microbiological quality and grouped into the low contamination category (AMC < 5.0 log cfu/g), while the sensory quality of 67.1% was categorized as “very good or good”. After storage, the number of samples with high microbial quality was 46.6%, and only 37.0% of the samples scored as “very good or good”. The most abundant species across all mushroom samples were the <i>Pseudomonas fluorescens</i> species complex (58.4%) and the potential mushroom pathogen <i>Ewingella americana</i> (28.3%). All mushroom samples tested negative for <i>Salmonella</i> spp., <i>L. monocytogenes</i> and <i>Bacillus cereus</i>. The microbiological and sensory quality of the analysed mushrooms at the day of purchase and after storage was considered to be good overall. Longer transport distances were found to have a significant influence on the microbiological and sensory quality. |
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spelling | doaj.art-c77f3e5d4db74d4cbc50da71aff384c92023-11-21T14:53:59ZengMDPI AGFoods2304-81582021-04-0110481610.3390/foods10040816Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail StorageSimone Schill0Beatrix Stessl1Nadia Meier2Alexander Tichy3Martin Wagner4Martina Ludewig5Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, AustriaUnit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, AustriaUnit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, AustriaDepartment of Biomedical Sciences, Bioinformatics and Biostatistics Platform, University of Veterinary Medicine, 1210 Vienna, AustriaUnit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, AustriaUnit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, 1210 Vienna, AustriaIn this study, the microbiological and sensory quality of cultivated mushrooms (<i>Pleurotus ostreatus</i> and <i>eryngii</i> and <i>Lentinula edodes</i>) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC), <i>Enterobacteriaceae</i> (EB), <i>Pseudomonadaceae</i> (PS), lactic acid bacteria (LAB), yeast, moulds and presumptive <i>Bacillus cereus</i> were enumerated at the day of purchase and after storage at 4 °C for 7 or 12 days. Additionally, the presence of <i>Salmonella</i> spp. and <i>Listeria monocytogenes</i> was investigated. Isolates of presumptive spoilage bacteria were confirmed by partial 16S rRNA sequencing. At the day of purchase, 71.2% of the samples were of high microbiological quality and grouped into the low contamination category (AMC < 5.0 log cfu/g), while the sensory quality of 67.1% was categorized as “very good or good”. After storage, the number of samples with high microbial quality was 46.6%, and only 37.0% of the samples scored as “very good or good”. The most abundant species across all mushroom samples were the <i>Pseudomonas fluorescens</i> species complex (58.4%) and the potential mushroom pathogen <i>Ewingella americana</i> (28.3%). All mushroom samples tested negative for <i>Salmonella</i> spp., <i>L. monocytogenes</i> and <i>Bacillus cereus</i>. The microbiological and sensory quality of the analysed mushrooms at the day of purchase and after storage was considered to be good overall. Longer transport distances were found to have a significant influence on the microbiological and sensory quality.https://www.mdpi.com/2304-8158/10/4/816fresh mushroomsmicrobiology contaminationsensory qualitypotential foodborne pathogensstorage |
spellingShingle | Simone Schill Beatrix Stessl Nadia Meier Alexander Tichy Martin Wagner Martina Ludewig Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage Foods fresh mushrooms microbiology contamination sensory quality potential foodborne pathogens storage |
title | Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage |
title_full | Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage |
title_fullStr | Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage |
title_full_unstemmed | Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage |
title_short | Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage |
title_sort | microbiological safety and sensory quality of cultivated mushrooms i pleurotus eryngii i i pleurotus ostreatus i and i lentinula edodes i at retail level and post retail storage |
topic | fresh mushrooms microbiology contamination sensory quality potential foodborne pathogens storage |
url | https://www.mdpi.com/2304-8158/10/4/816 |
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