Mushroom safety

It’s a question many home and food service cooks deal with: what’s up with mushrooms? Should they be washed, what with that crud on them, and does washing turn fresh mushrooms into mush?

mushroom.growingI cook mushrooms.

Kathie T. Hodge, an associate professor of mycology at Cornell who writes the Cornell Mushroom Blog told the N.Y Times, “Even if you don’t clean the mushrooms, it’s probably fine.”

Common grocery store mushrooms, Agaricus bisporus, which include the white button, cremini and portobello varieties, “are grown in what is basically compost,” she said. “It’s usually heat-treated, not entirely sterile, but a lot of organisms have been killed.”

Every producer has its own recipe, including organic things like straw, peat moss, manure if it is obtainable, canola meal or cottonseed meal, and inorganic things like lime or gypsum. Then it is allowed to compost — that is, ferment — and then it is heat-treated, “trying to get rid of most things so the mushrooms will take over,” Dr. Hodge said.

This entry was posted in Food Safety Policy, Other Microorganisms and tagged , by Douglas Powell. Bookmark the permalink.

About Douglas Powell

A former professor of food safety and the publisher of barfblog.com, Powell is passionate about food, has five daughters, and is an OK goaltender in pickup hockey. Download Doug’s CV here. Dr. Douglas Powell editor, barfblog.com retired professor, food safety 3/289 Annerley Rd Annerley, Queensland 4103 dpowell29@gmail.com 61478222221 I am based in Brisbane, Australia, 15 hours ahead of Eastern Standard Time