What risks of microbiological infections exist for fungi?
Mushrooms can be exposed to several types of microbiological infection risks, including:
- Contamination with bacteria: Mushrooms can be contaminated with bacteria such as Salmonella or Escherichia coli, which can lead to health problems for consumers.
- Contamination : Mushrooms can be contaminated with molds such as Aspergillus or Penicillium, which can cause food quality and safety issues for consumers.
- Contamination with viruses: Mushrooms can be contaminated with viruses, such as plant viruses, which can lead to reduced growth and production of fungi.
To minimize the risk of microbiological infections, it is important to practice safe food handling practices, store mushrooms appropriately, and process them adequately before consumption. Stringent quality controls are also necessary to ensure consumer food safety.
Which industrial pasteurization treatment to treat contaminated mushrooms while preserving its intrinsic qualities?
Heat treatment is a common process used to kill unwanted microorganisms on food, including fungi. It can be carried out at specific temperatures and times to ensure the effective elimination of microorganisms while preserving the organoleptic qualities of the product.
There are two types of heat treatment commonly used for mushrooms:
- Pasteurization : Pasteurization consists of treating the mushrooms at temperatures below 100°C for a sufficient time to kill pathogenic microorganisms, while preserving the quality of the product.
- Sterilization : Sterilization is an intense heat treatment that uses temperatures above 100°C to kill all microorganisms, including thermoresistant spores.
It is important to note that the choice of heat treatment depends on the nature of the product and its end use. Heat treatment parameters, such as temperature, time and processing conditions, must be strictly controlled to ensure processing efficiency and final product quality.