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Microbial food safety assessment of dried edible mushrooms

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Abstract

The microbial safety of dried mushrooms, a commonly consumed food in Asia, is usually neglected. Many studies have highlighted low moisture foods as potential sources of foodborne pathogens. In this study, a total of 72 retailed dried edible mushrooms (Lentinula edodes, Tremella fuciformis, Auricularia polytricha, and Auricularia auricula-judae) from local markets were analysed. Auricularia polytricha was found to harbour the highest count of mesophilic bacteria (4.67 log CFU/g) and coliforms (3.15 log CFU/g), with potentially foodborne pathogens such as Acinetobacter spp., Escherichia spp., Klebsiella spp. and Pantoea spp. The common preparation practiced by the locals by soaking the dried mushrooms in water prior to cooking was found to increase the counts of total bacteria and coliforms; suggesting an increased risk of foodborne infection. Therefore, the findings from this study highlight the potential public health risk of dried mushrooms that has been long neglected.

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Acknowledgements

This study was funded by University of Malaya Research Grant (UMRP) with project number RP028A-15AFR. Also, we would like to acknowledge Ms. Siew Fan Low who has helped in the laboratory work.

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Authors and Affiliations

  1. Institute of Biological Sciences, Faculty of Science, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Ana Hazirah Ajis, Lin June Chong, Yee Shin Tan & Lay Ching Chai

  2. Mushroom Research Centre, University of Malaya, 50603, Kuala Lumpur, Malaysia

    Ana Hazirah Ajis & Yee Shin Tan

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  1. Ana Hazirah Ajis
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  2. Lin June Chong
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  3. Yee Shin Tan
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  4. Lay Ching Chai
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Correspondence to Lay Ching Chai.

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Ajis, A.H., Chong, L.J., Tan, Y.S. et al. Microbial food safety assessment of dried edible mushrooms. J Consum Prot Food Saf 12, 265–269 (2017). https://doi.org/10.1007/s00003-017-1117-x

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  • DOI: https://doi.org/10.1007/s00003-017-1117-x

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