SYNTHESIS PAPER REPORT ON

“EUREPGAP for Safe

Growing, Harvesting, and Packing of Fresh Mushrooms”

COURSE TITLE
GLOBAL QUALITY MANAGEMENT SYSTEMS
(V Tri-sem, 2st Year)
SUBMITTED TO:
Dr. V.G.Dhanakumar
IIPM, BANGALORE.
SUBMITTED BY:
S.MD.GOUSE BASHA
09PGDM081
PGDM (PGP-ABPM) 2009-11

INTRODUCTION
1.1 An introduction to Mushroom.
Mushrooms neither belong to the plants nor to animals. They belong to a separate
group of organisms called fungi. They lack the usual green matter present in pl
ants and grow on dead and decaying organic materials. The mushroom fruiting body
may be umbrella like or of various other shapes, size and colour. Commonly it c
onsists of a cap or pileus and a stalk or stipe but others have additional struc
tures like veil or annulus, a cup or volva.
Fig.1 Parts of mushroom
The standard for the name "mushroom" is the cultivated white button mushroom, A
garicus bisporus, hence the word mushroom is most often applied to those fungi (
Basidiomycota, Agaricomycetes) that have a stem (stipe), a cap (pileus), and gil
ls (lamellae, sing. lamella) on the underside of the cap, just as do store-bough
t white mushrooms. Forms deviating from the standard morphology usually have mor
e specific names, such as "puffball", "stinkhorn", and "morel", and gilled mushr
ooms themselves are often called "agarics" in reference to their similarity to A
garicus or their placement in the order Agaricales. People who collect mushrooms
for consumption are known as mycophagists, and the act of collecting them for s
uch is known as mushroom hunting, or simply "Mushrooming".
1.2 Types of mushrooms.
There are basically two types of mushrooms edible and non-edible.
1.2.1 Edible Mushrooms.
Out of about 2000 edible fleshy fungi, 20 types are being artificially cultivate
d and about 10 are being produced and marketed in the sizeable quantities. Edibl
e mushrooms are used extensively in cooking, in many cuisines (notably Chinese,
European, and Japanese). Most mushrooms that are sold in supermarkets have been
commercially grown on mushroom farms. The most popular of these, Agaricus bispor
us, is generally considered safe for most people to eat because it is grown in c
ontrolled, sterilized environments, though some individuals do not tolerate it w
ell.
1.2.2 Non-edible Mushrooms.
There are a number of species of mushroom that are poisonous, and although some
resemble certain edible species, eating them could be fatal. Eating mushrooms ga
thered in the wild is risky and should not be undertaken by individuals not know
ledgeable in mushroom identification, unless the individuals limit themselves to
a relatively small number of good edible species that are visually distinctive.
A. bisporus contains carcinogens called hydrazines, the most abundant of which
is agaritine. However, the carcinogens are destroyed by moderate heat when cooki
ng.
More generally, and particularly with gilled mushrooms, separating edible
from poisonous species requires meticulous attention to detail; there is no sin
gle trait by which all toxic mushrooms can be identified, nor one by which all e
dible mushrooms can be identified.
1.3 Nutritive Properties of mushrooms.
Food and Agriculture Organisation (FAO) has recommended mushrooms as a food item
contributing significantly to the protein nutrition of the developing countries
like India, which depend heavily on the cereal diets.
Todate, penicillin, lovastatin, ciclosporin, griseofulvin, cephalosporin, ergome
trine,and statinsare the most famous pharmaceuticals which have been isolated fr
om the fungi kingdom.

Table 1. Comparison of mushrooms with some common vegetables per 100g of article
.
Name Calories Moisture Fat Carbohydrate(%) Protein(dry wt.
basis)
Mushroom 16 91.1 0.3 4.4 26.9
Beet root 42 87.6 0.1 9.6 12.9
Brinjal 24 92.7 0.2 5.5 15.1
Cabbage 24 92.4 0.2 5.3 18.4
Cauliflower 25 91.7 0.2 4.9 28.8
Lima beans 128 66.5 0.8 23.5 22.2
Potato 83 73.8 0.1 19.1 7.6
Table 2. Medicinal properties of mushroom
Mushroom Medicinal property
Agaricus bisporus Stimulating digestion, curing hypertension
Auricularia polytricha Strengthening health, helping blood circulation
Boletus edulis Causing muscles and joints to relax
Coriolus versicolor Curing chronic diseases
Table 3. Nutritive values of Mushrooms compared with various food items (After
Chang &
Hayes, 1978).
Essential Amino Acids Amino Acid Score Nutritional Indices
100 Pork, chicken, beef 100 Pork 59 Chicken
99 Milk 98 Chicken,Beef 43 Beef
98 Mushrooms(High) 91 Milk 35 Pork
91 Potatoes Kidney Beans 89 Mushrooms(high) 31 Soybean
1.4 World wide mushroom production scenario.
However, against world production of about 12 million tones (2005) is growing at
an annual rate of above 7%. India’s present contribution is meager 1,00,000 tonne
s but the way the commercial units and unorganized mushroom growers are coming u
p, our production is likely to touch 2.5 lakh tonnes in 2010, 5.0 lakh tonnes in
2015, 10 lakh tonnes in 2020 and 20 lakh tonnes in 2025. India has already repl
aced Taiwan as the second largest exporter of canned mushrooms to US. India had
been known world over for its exotic mushrooms. Total mushroom production in Ind
ia was 48,000.00 tones in 2005. Punjab alone produces 20-25 per cent mushrooms o
ut of the total production in India. Mushroom farming today is being practiced i
n more than 100 countries. In some developed countries of Europe and America, mu
shroom farming has attained the status of a high-tech industry with very high le
vels of mechanization and automation. While the European countries together stil
l lead in the production of mushroom, closely followed by China, the United Stat
es is the largest consumer of this protein-rich delicacy.
Graph 1. World Mushroom production and projection.
1.5 World wide mushroom consumption scenario.
Mushrooms are consumed almost entirely as food. It is quite interesting that the
G-6 countries account for 85% of the world mushroom consumption: USA (30%),Germ
any (17%), UK (11%), France (11%), Italy(10%) and Canada (6%), and the balance (
15%) is consumed by rest of the world. Per capita consumption in these countries
is very high (2 to 3 kg) as compared to 20-25 g in India.
Graph 2. Per capita consumption of mushroom.

1.6 Good agricultural practices for Mushroom cultivation.

Good Agricultural Practices are a collection of principles to apply for on-farm
production and post-production processes, resulting in safe and healthy food and
non-food agricultural products, while taking into account economical, social an
d environmental sustainability. Good Management Practices for Safe Growing, Harv
esting, and Packing of Fresh Mushrooms is intended to identify a broad range of
potential microbial, chemical, and physical hazards that may occur during growin
g, packing, and distribution of mushroom products.
1.7 Export Potential.
On the export front also, till 1993, Indian contribution to the world trade was
almost negligible, but it was heartening to note that for the first time, during
1994, India not only figured in the US imports, but emerged as the second large
st exporter of canned mushrooms replacing Taiwan. Now one very big 100%Export Or
iented Unit (rated as biggest in the world) and few medium size commercial units
are exporting mushrooms to the American, European and other countries regularly
. Besides China, Holland, France and Ireland are the leading exporters while lea
ding importers are USA and Germany. But is it the export of the mushrooms from E
astern Asia to US which is of interest to us. In 1990, Asia exported 300 million
pounds (1.2 lakh tonnes) of canned mushroom out of which 50% was to North Ameri
ca. In 1991-92, total US import of canned mushrooms from Hong Kong, China, Indon
esia and Taiwan accounted for 89% but export from China to US has declined consi
derably due to FDA restrictions and no other country is likely to meet the prese
nt demand at that price. It is the right time for India to enter the global mark
et but present Indian production is too meager to be taken seriously in the worl
d trade.
1.8 Objectives.
1. To establish sanitation and hygiene principles for use in food processing and
agricultural
packing environments for mushroom cultivation.
2. To maintain viable farming enterprises and contribute to sustainable liveliho
ods
3. To meet cultural and social demands of society
4. To sustain and enhance natural resources.

REVIEW OF LITERATURE
Food safety control measures presented in this synthesis paper are drawn from th
e following documents:
• “Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human F
ood (CFR 21 Part 110)”
• “Guidance for Industry -- Guide to Minimize Microbial Food Safety Hazards for Fres
h Fruits and Vegetables”, FDA
• “Codex Alimentarius Food Hygiene – Basic Texts”, WHO/FAO
Chang & Hayes, 1978. Nutritive values of Mushrooms compared with various food i
tems
Report of the Expert Consultation on a Good Agricultural Practices (GAP) Approac
h Rome, ITALY 10 - 12 November 2003.

GUIDELINES FOR “EUREPGAP” FOR

GROWING, HARVESTING, AND PACKING OF FRESH MUSHROOMS

3.1 Good Management Practices for Safe Growing, Harvesting, and Packing of Fresh
Mushrooms.
Good Management Practices for Safe Growing, Harvesting, and Packing of Fresh Mu
shrooms is intended to identify a broad range of potential microbial, chemical,
and physical hazards that may occur during growing, packing, and distribution of
mushroom products.
The scientific basis for identification and prevention of these hazards is not c
omplete. However, the guidelines issued here are based on established sanitatio
n and hygiene principles for use in food processing and agricultural packing env
ironments.
Because of the diversity of mushroom processes and products, the potential hazar
ds and control methods identified here may not apply to all mushroom operations.
Individual growers, packers, and distributors should seek to identify addition
al potential hazards and control measures in their own operations as a complemen
t to the broad principles presented in this guide.
3.2 Basic principles for maintaining the safety of fresh mushroom products:
Principle 1. Prevention of food safety hazards is favored over reliance on corre
ctive actions once a problem has occurred.
Principle 2. To minimize food safety hazards in mushroom products, growers, pack
ers, and distributors should use good management practices in those areas over w
hich they have control.
Principle 3. Mushrooms can become contaminated at any point between growing and
receipt by the customer.
Principle 4. Water has the potential to be a source of contamination during mush
room growing and subsequent handling.
Principle 5. The use of animal manures in substrate preparation should be manage
d carefully to minimize the potential for microbial contamination of mushrooms.
Principle 6. Worker hygiene and sanitation practices during growing, harvesting,
and handling play a critical role in minimizing the potential for microbial con
tamination of mushrooms.
Principle 7. Growers and packers should consider themselves suppliers of a fresh
food that may not be cooked and, therefore, should follow all applicable laws a
nd regulations designed to ensure safe food products.
Principle 8. Accountability at all levels of the agricultural environment (growi
ng, packing distribution, and transportation operations) is an important compone
nt in a successful food safety program. There must be qualified personnel and e
ffective monitoring to ensure that all elements of the program function correctl
y and to help track products back through the distribution channels to the produ
cer.
Principle 9. Control of food safety hazards in mushroom growing, harvesting, pac
king, and distribution operations is best achieved through a systematic, prevent
ative, and well documented food safety program based on established Hazards Anal
ysis Critical Control Point (HACCP) principles.
3.3 These guidelines are divided into the following food safety hazard control a
reas:
1 Facilities design and plant layout
2 Equipment design and maintenance
3 Receiving and storage of raw materials
4 Water quality
5 Cleaning and Sanitation
6 Pest control
7 Worker hygiene and sanitary facilities
8 Transportation
9 Product trace back and recall
10 Training
11 Process control
3.3.1. FACILITIES DESIGN AND PLANT LAYOUT
Buildings and facilities where mushroom substrate is prepared, and where mushroo
ms are grown, harvested, packed, and transported should be designed and maintain
ed to permit sanitary operations and to protect against cross contamination.

3.3.1.1 Potential hazards:

A. Cross contamination caused by inadequate control of worker and equipment
traffic.
B. Inadequate separation of raw manure and unpasteurized substrate from mus
hroom cropping, packing and storage areas.
C. Contamination of mushrooms caused by inadequate design and maintenance o
f buildings and grounds.
3.3.1.2 Preventive or corrective measures:
A. The design of the facilities should permit adequate protection from cros
s-contamination.
• Areas where raw animal manure, unpasteurized substrate which contains raw manure
, or other potentially hazardous materials are processed, stored, or transported
should be clearly separated from areas where mushrooms are grown, harvested and
packed. Raw materials should not be received in mushroom loading and shipping
areas.
• Traffic patterns for employees and equipment should be established to avoid cont
amination of pasteurized substrate, casing materials and mushrooms with raw manu
re and unpasteurized substrate.
B. The grounds within mushroom growing and packing operations should be pro
perly maintained to prevent contamination of mushrooms.
• Tall weeds or grass within the immediate vicinity of the plant buildings or stru
ctures may attract and provide breeding places for pests that may spread pathoge
ns and therefore should be regularly cut. Areas where substrate ingredients are
stored should be regularly checked for pests and signs of pest infestation.
• The grounds should be adequately drained to prevent pests from breeding and to p
revent accumulation of contaminated water in growing and packing areas.

C. Plant buildings and structures should be appropriately designed and main

tained to facilitate maintenance and sanitary operations.
• Buildings where mushrooms are grown, packed, or stored should not be a source of
microbial, chemical or physical hazards
• Walls and ceilings where mushrooms are handled should be made of light-colored,
washable, and nonporous materials or be steam pasteurized. Exposed piping, wiri
ng, and drainage lines should allow for adequate cleaning of walls and ceilings.
• Areas where mushrooms are grown, packed, stored, or transported should be proper
ly ventilated to control ambient temperature and to prevent excessive humidity t
hat may cause condensate to form.
3.3.2. EQUIPMENT DESIGN AND MAINTENANCE:
Equipment used in all operations should be designed and maintained to allow adeq
uate cleaning and sanitizing as necessary and to prevent contamination with micr
obial, chemical, and physical hazards. Regular maintenance and calibration of e
quipment should be assured by establishing a preventive maintenance program.
3.3.2.1 Potential hazards:
A. Inadequate design and maintenance of equipment leading to contamination
of mushrooms.
B. Improperly maintained and calibrated monitoring equipment that causes de
viations from a process designed to produce a safe product.
3.3.2.2 Preventive or corrective measures:
A. Equipment should be appropriately designed and utilized to ensure sanita
ry operations.
• Equipment for moving, mixing, or otherwise handling unpasteurized substrate shou
ld not be used for handling pasteurized substrate, casing materials, or mushroom
s and should be cleaned as frequently as necessary to protect against contaminat
ion of the premises.

Fig. 2 FACILITIES DESIGN AND PLANT LAYOUT:

• Equipment used to convey, clean, slice, pack, or otherwise come into contact wit
h mushrooms should be designed to avoid inaccessible areas that may trap water a
nd debris and should be capable of easy disassembly and cleaning.
B. Equipment should be regularly maintained to ensure that it is used as in
tended
• Refrigeration and heating units, mixers, conveyers, compressors, fans, trucks, f
orklifts, and any other equipment used in growing, packing, distribution, and tr
ansportation of mushrooms should be kept in proper working order.
• A regularly scheduled preventative maintenance program should be established to
prevent equipment failure.
C. Equipment used for process monitoring and recording should be regularly
maintained and calibrated.
• Temperature recording devices, timers, alarms, data loggers, and any other equip
ment used to monitor and record process data should be regularly maintained and
calibrated.
3.3.3 RECEIVING AND STORAGE OF MATERIALS
Materials received from outside suppliers include substrate ingredients, casing
material, spawn, cleaners, sanitizers, pesticides, fungicides, disinfectants, an
d packaging materials. Materials used in growing, harvesting, packing, and stor
ing mushrooms may become a source of microbial, chemical, or physical contaminat
ion. Monitoring and verification of the quality of materials received from outs
ide suppliers are essential tools to assure the safety of mushroom products. Su
ppliers should be considered as active partners in producing safe products.
Proper storage practices prevent contamination of mushrooms with pathogens or ha
zardous chemicals.
3.3.3.1 Potential hazards:
A. Excessive levels of pathogens, pesticides, or hazardous chemicals contai
ned in purchased substrate ingredients.
B. Use of unapproved cleaners, sanitizers, pesticides, fungicides, disinfec
tants, and packaging materials.
C. Contamination of materials during storage.
3.3.3.2 Preventive or corrective measures:
A. Controls for potential microbiological, chemical, and physical hazards i
n all materials received should be established by implementing a vendor approval
and certification program.
• Raw materials should not be accepted if they are known to contain pathogens, pes
ticides, or toxic, decomposed or extraneous substances which would not be reduce
d to acceptable levels by normal sorting and/or processing. Where necessary, lab
oratory tests should be made to establish their fitness for use. Only raw mater
ials established for use by scientific principles should be used.
• New or infrequent suppliers or those with inconsistent records for meeting minim
um standards should submit to periodic inspections or supply testing results to
verify compliance with standards. Appropriate records should be kept to monitor
the performance of suppliers and if necessary for trace back of sources of conta
mination.
• Only properly labeled pesticides, fungicides, cleaners, sanitizers, and disinfec
tants that are safe under the conditions of use and are approved for use in mush
room growing and packing operations should be purchased. Packaging materials sh
ould be made of approved food grade materials. All relevant Federal, State, and
local government regulations for the application, use, or holding of these prod
ucts should be followed. Records indicating date of receipt, carrier, lot numbe
r, amount, and temperature if appropriate should be maintained.
B. Materials should be stored under conditions that will protect mushrooms
from microbial, chemical, and physical contamination.
• Raw manure and unpasteurized substrate should be stored as far away as possible
from areas where mushrooms are grown, harvested, packed, and stored.
• Storage areas should be either protected from rainfall by covering the materials
or the runoff should be collected using barriers or physical containment measur
es such as concrete blocks, soil berms, pits, or lagoons.
• Pesticides, fungicides, cleaners, sanitizers, and other potentially hazardous ch
emicals should be stored in designated areas that will protect mushrooms, food c
ontact surfaces, and food packaging materials from chemical contamination.
• Containers used for harvesting and packaging materials should be stored in a man
ner that protects them from contamination by pests, dirt, and water condensing f
rom overhead equipment and structures
3.3.4. WATER QUALITY
Water may be used for substrate preparation; facilities and equipment cleaning,
rinsing, and sanitizing; applications of pesticides, fungicides, and irrigation
chemicals; and product washing, disinfection, and rinsing.
Water of inadequate quality has the potential to be a direct source of contamina
tion and a vehicle for spreading localized contamination during substrate prepar
ation, growing, and processing.
Growers and packers must ensure that water used in all mushroom growing and pack
ing operations is sufficiently free of hazardous microorganisms and chemicals.
3.3.4.1 Potential hazards:
A. Contamination of water with human pathogens.
B. Infection of workers with human pathogens contained in contaminated wate
r who then may contaminate mushrooms during growing, harvesting, and handling.
C. Contamination of water with hazardous chemicals such as pesticides, fert
ilizers, heavy metals, or other potentially harmful compounds.
3.3.4.1 Preventive or corrective measures:
A. Water that contacts mushrooms or food-contact surfaces should be safe an
d sanitary.
• Water quality needs may vary depending on whether it is used in substrate prepar
ation or during growing and processing.
• The quality of surface water varies considerably, and therefore should not be us
ed in mushroom growing and processing operations unless it is adequately treated
to eliminate chemical or microbiological contamination.
• Ground water that is influenced by surface water, such as older wells with crack
ed casings, may also be vulnerable to contamination and should be regularly moni
tored.
• Running water at a suitable temperature, and under pressure as needed, should be
provided in all areas where required for processing operations, for the cleanin
g of equipment, utensils, and food-packaging materials or for employee sanitary
facilities.
B. Perform periodic monitoring of water quality.
• Growers and processors should test their water supply for microbial contaminatio
n on a periodic basis, using standard indicators of fecal pollution.
• Municipal water quality should be verified by obtaining a certificate of analysi
s from the local water authority.
C. Treat water with antimicrobial chemicals as necessary to prevent micro
bial
contamination.
• Addition of antimicrobial chemicals may be necessary to raise the quality of wat
er to an acceptable level. All chemical substances that disinfect wash water an
d contact food must be used in accordance with FDA and EPA regulations
• The concentration of antimicrobial chemicals in treated water should be routinel
y monitored and recorded to ensure that they are maintained at appropriate conce
ntrations.

3.3.5. CLEANING AND SANITATION

An effective cleaning and sanitation program ensures that all grounds, buildings
, structures, and equipment are appropriately clean for their intended use. It
is important that growers and packers regularly clean and sanitize as appropriat
e to prevent buildup of microorganisms and pests that may contaminate products.
3.3.5.1. Potential hazards:
A. Contamination of mushrooms from improperly cleaned and sanitized food co
ntact surfaces.
B. Buildings and grounds that are not regularly cleaned may provide favorab
le conditions for pests to live.
3.3.5.2. Preventive or corrective measures:
A. Establish a master cleaning schedule for the buildings, grounds, storage
areas, equipment, and utensils.
• A regularly scheduled and “as needed” program should be implemented that ensures th
t all parts of the operation are appropriately clean and sanitary.
• The program should specify what areas or equipment are cleaned and/or sanitized,
the person responsible, the method and frequency of cleaning, and verification
procedures.
B. Cleaning and sanitizing of food contact surfaces should be performed wit
h approved and effective compounds as frequently as is necessary to prevent cont
amination of mushrooms.
• Cleaning should remove food residues and dirt which may be a source of contamina
tion.
• Clean packing areas at end of each day and, as necessary, clean and sanitize the
washing, grading, sorting, and packing lines to reduce the potential for microb
ial contamination.
C. Cleaning and sanitizing procedures should be regularly monitored for eff
ectiveness.
• Pre-operational inspections, audits, or microbiological sampling of the environm
ent or of food contact surfaces should be conducted to ensure that cleaning and
sanitizing procedures are effective.

3.3.6. PEST CONTROL

All animals, including rats, mice, birds, reptiles, and insects, are potential s
ources of contamination of mushrooms because they harbor, or could be a vector f
or human pathogens. An effective pest control program is, therefore, an essenti
al component of a food safety plan.
3.3.6.1 Potential hazards:
1. Microbial contamination of mushrooms, food-contact surfaces, and packagi
ng materials by insect vectors.
2. Chemical contamination of mushrooms, food-contact surfaces, and packagin
g materials through incorrect application of pesticides.
3.3.6.2 Preventive or corrective measures:
1. Establish a preventive pest control program.
• Applications of approved pesticides should be undertaken by or under the supervi
sion of a licensed pest control applicator.
• Preventative measures to prevent entry and reduce breeding places for pests.
• Use only glue boards or mechanical traps with non-toxic bait in areas where mush
rooms are grown or handled unless the bait is of sufficient size to be prevented
from mixing with the product.
• Maintain a pest control log that includes dates of inspection, inspection report
, and steps taken to eliminate any problems.
3.3.7. WORKER HYGIENE AND SANITARY FACILITIES
A major cause of food borne illness is unsanitary practices by people who handle
food. Workers can unintentionally contaminate mushrooms, water supplies, and o
ther workers, if they do not understand and follow basic hygienic principles. It
is essential, therefore, that workers who harvest or otherwise handle mushrooms
understand that they have a personal responsibility to practice proper hygiene.
It is the responsibility of management to supply workers with adequate sanitary
facilities, to see that they are properly used, and to educate workers on the im
portance of good hygiene practices.
3.3.7.1 Potential hazards:
1. Microbial contamination of mushrooms during harvesting and handling by w
orkers who have pathogenic microorganisms on the surface of their hands.
2. Microbial contamination of mushrooms during harvesting and handling by w
orkers who have been infected with human pathogens and have a communicable disea
se.
3. Contamination of mushrooms with harvesting tools or by personal items su
ch as cigarettes, jewelry, pens, glass, or hair.
3.3.7.2 Preventive or corrective measures:
A. Workers who handle fresh mushrooms should practice good personal hygiene
• Workers who harvest or otherwise handle mushrooms or are in contact with food-co
ntact surfaces, and food-packaging materials should maintain adequate personal c
leanliness in order to protect against contamination.
• Employees who handle mushrooms should wash hands thoroughly with soap before sta
rting work or after using toilet facilities, eating, drinking, smoking, or at an
y time when their hands may have become soiled or contaminated.
• Workers who are not appropriately clean or have open lesions, boils, sores, or i
nfected wounds should not come in contact with mushrooms, food-contact surfaces,
or food-packaging materials.
• All unsecured jewelry and other personal objects that might fall into mushrooms,
equipment, or containers, should be removed or covered effectively.
• Eating food, chewing gum, drinking beverages, or using tobacco is not allowed in
growing and packing areas.
B. Management should provide workers with adequate sanitary facilities.
• Each operation where mushrooms are harvested or otherwise handled should provide
its employees with a sufficient number of readily accessible and well furnished
toilet facilities that are maintained in a sanitary condition and kept in good
repair at all times.
• Handwashing stations should be equipped with running water, a basin, soap, and,
when appropriate, a waste container.
• Management should not assume that workers know how to wash their hands properly
and should train proper handwashing techniques.
• Management should establish and maintain a glass and brittle plastics policy sta
ting that these materials should not be brought into areas where mushrooms are h
arvested and handled unless absolutely necessary. Inspectors, buyers, and other
non-company persons who visit areas where mushrooms are grown and handled shoul
d comply with the above hygienic practices.
C. Supervisors should become familiar with typical signs and symptoms of in
fectious diseases.
• Workers with diarrheal disease and symptoms of other infectious diseases should
be excluded from harvesting or otherwise handling mushrooms.
• Supervisors should be familiar with the symptoms of infectious diseases so that
if symptoms are evident, the supervisor can take appropriate steps.
3.3.8. TRANSPORTATION
Transportation of finished products is usually the last step at which the grower
or packer can control the safety of mushrooms. Both internal and contracted sh
ippers must be aware of their role in ensuring delivery of safe products to the
consumer.
3.3.8.1. Potential hazards:
A. Contamination from other foods and food contact surfaces during loading,
unloading, storage, and transportation operations.
B. Growth of microorganisms if proper temperatures are not maintained durin
g shipping.
3.3.8.2. Preventive or corrective measures:
A. Inspect trucks or transport cartons for cleanliness, odors, obvious dirt
or debris before beginning the loading process.
Operators should be aware of prior loads carried in a transport vehicle and take
this information into consideration when determining use of a vehicle.
B. Load mushrooms in trucks or transport cartons in a manner that will mini
mize damage.
• Mushroom containers should be carefully loaded into trucks in a manner that will
minimize damage to the product. When container integrity is compromised, there
is a greater chance for product contamination. Containers should also be loaded
so as to allow proper refrigerated air circulation.
C. Maintain proper temperatures to help ensure both the quality and safety
of fresh mushrooms.
• Operators should work with transporters to ensure adequate control of transport
temperatures from the loading dock to the receiving dock. Transporters should be
aware of temperature requirements for fresh mushrooms.
3.3.9. PRODUCT RECALL AND TRACE BACK
The ability to trace the distribution history of food items from grower to consu
mer will not prevent a food borne illness outbreak from occurring. However, bei
ng able to quickly trace a food back to its source can limit the public health a
nd economic impacts of an outbreak. Because fresh mushrooms have a relatively s
hort shelf life and are consumed within a short time after harvest, rapid recall
procedures are essential.
Effective trace back procedures can quickly identify a hazardous product and lim
it the amount of product that must be recalled. Written procedures for product
identification, tracking, and recall are therefore important to protect product
quality and safety.
3.3.9.1 Potential hazards:
A. Insufficient or inaccurate labeling of mushrooms containers and packages
that prevents or delays trace back of mushroom products to their source of prod
uction or processing and potentially increase the impact of a food borne disease
outbreak.
B. An inadequate written plan to respond to a food borne disease outbreak t
hat delays implementation of a recall and thus increases the impact of a food bo
rne disease outbreak.
3.3.9.2. Preventive or corrective measures:
A. Establish and maintain procedures for labeling individual containers and
packages of mushrooms that will enable tracking of the product back to the grow
er.
• The label on containers used for storage or transfer of mushrooms within the com
pany should contain, at a minimum, the following information:
name of the company
name of the product
the individual or department that has handled the product
the lot number traceable to location and date of harvest
• The label on all packages for wholesale or retail sale should include all items
required by federal, state, and local regulations including:
the name
street address
city, state, zip code
a product code that enables traceback to the point at which the mushrooms were g
rown.
B. Develop a recall strategy.
• Written procedures should be developed in the event that a mushroom grower or pr
ocessor wishes to remove a product from the marketplace. A market withdrawal sh
ould be initiated if mushrooms are found to be contaminated.
• Those who purchased the affected product should immediately be provided with the
following information:
the identity of the product
the reason for removal
an estimate of the extent of the risk
the quantity of product to be recalled
when it was shipped
Arrangements should then be made to return the product or dispose of it properly
.
3.3.10. TRAINING AND EDUCATION
All employees, including supervisors, full time, part time, and temporary person
nel, who come into contact with food should have a working knowledge of basic sa
nitation and hygiene principles. The level of understanding needed will vary as
determined by the type of operation, the task, and the assigned responsibilities
.
3.3.10.1. Potential hazards:
A. Workers who harvest or otherwise handle mushrooms and are unaware of the
importance of good hygiene and sanitary practices can be a source of contaminat
ion.
B. Procedures designed to produce a safe product may not be carried out cor
rectly when workers are not properly trained to carry out their assigned respons
ibilities.
3.3.10.2. Preventive or corrective measures:
A. All personnel should be trained to understand their role and responsibil
ity in protecting food from microbial, chemical, and physical hazards.
• Employees who harvest or otherwise handle mushrooms should be trained in basic f
ood hygiene and sanitation concepts appropriate to their tasks.
• Employees who handle hazardous chemicals should be trained in safe handling tech
niques.
B. Employees should be properly trained in the fundaments of mushroom growi
ng and processing technology.
• Management and workers, appropriate to their levels of responsibility, should re
gularly attend workshops, shortcourses, and other educational opportunities to m
aintain technical proficiency in all mushroom operations.
3.3.11. PROCESS CONTROL
Mushroom growers and packers should thoroughly understand the potential hazards
associated with each step in their process. Identification of hazards and metho
ds to control them is best achieved through a systematic and preventative food s
afety program based on established HACCP (Hazard Analysis Critical Control Point
) principles.
3.3.11.1. Potential hazards:
A. The risk of producing contaminated mushrooms may increase to an unaccept
able level if the heat treatment achieved during Phase I substrate preparation a
nd Phase II pasteurization is not sufficient to eliminate pathogens,
B. Incorrect measuring, mixing, and application of pesticides, fungicides,
and other chemicals that contact mushrooms may result in contamination of mushro
oms.
C. Slicing blades may crack or chip and contaminate mushrooms with metal fr
agments.
D. Anaerobic conditions favorable for the growth of pathogens may occur whe
n mushrooms are packed in unventilated packages.
E. If pathogens are present on harvested mushrooms, growth may occur if ref
rigerator temperatures exceed 40oF.
3.3.11.2. Preventive or corrective measures:
A. Monitor Phase I substrate and Phase II pasteurization temperatures
• The temperatures achieved during production of high quality Phase I substrate an
d during Phase II pasteurization are above that which is required to kill mesoph
ilic human pathogens. In the event that lethal temperatures are not achieved, c
orrective actions should be implemented to control the process.
B. When insecticides or fungicides are directly applied to mushrooms, adequ
ate control should be maintained over the frequency and amount applied.
• Pesticides should be prepared in accordance with the manufacture’s instructions.
• Applicators should document that correct procedures regarding dilution and appli
cation occur.
C. Regularly check slicing blades for signs of damage and monitor product f
or evidence of metal contamination.
• Regular maintenance and inspection of slicer blades during processing is essenti
al but may not be sufficient to prevent the occurrence of metal in the product.
• Continuous monitoring of metal in packaged mushrooms is best achieved using an o
nline metal detector.
D. The presence of at least two 1/8 inch film ventilation holes per package
should be adequately monitored.
• Conditions favorable for growth of pathogens may occur when oxygen levels are lo
w and the product is temperature abused. Sufficient control may be achieved by
inspecting packaging film for compliance as it is received or after the film is
applied to the product and by maintaining control of product temperature.
E. Refrigerator temperatures should be adequately monitored and documented
to assure maintenance of temperatures at or below 40oF.
• Maintenance and calibration of refrigeration units is essential, however, pulp a
nd/or air temperatures should be regularly logged and corrective actions should
be taken if a deviation occurs.

Fig. 3 Mushroom spawns

Fig. 4 Filling of spawns in substrate
Fig. 5 Mushroom growth Fig. 6 Packaging of Mushroom
Fig. 7 Mushroom Production Unit

Fig. 8 Steps in Mushroom Production:

CONCLUSION
Good Management Practices for Safe Growing, Harvesting, and Packing of Fresh Mu
shrooms has intended to identify a broad range of potential microbial, chemical,
and physical hazards that may occur during growing, packing, and distribution o
f mushroom products. This scientific basis for identification and prevention o
f these hazards is not complete. However, the guidelines issued here are based
on established sanitation and hygiene principles for use in food processing and
agricultural packing environments. Because of the diversity of mushroom processe
s and products, the potential hazards and control methods identified here may no
t apply to all mushroom operations. Individual growers, packers, and distributo
rs should seek to identify additional potential hazards and control measures in
their own operations as a complement to the broad principles presented in this g
uide.
IMPLICATION
India’s present contribution is meager 1,00,000 tonnes but the way the commercial
units and unorganized mushroom growers are coming up, our production is likely t
o touch 2.5 lakh tonnes in 2010, 5.0 lakh tonnes in 2015, 10 lakh tonnes in 2020
and 20 lakh tonnes in 2025. Hence, Individual growers, packers, and distributor
s should seek to identify additional potential hazards and control measures in t
heir own operations as a complement to the broad principles presented in this gu
ide.

BIBLIOGRAPHY
• Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human
Food, Code of Federal Regulations 21 Part 110.
• Guidance for Industry -- Guide to Minimize Microbial Food Safety Hazards for Fre
sh Fruits and Vegetables, 1998. U.S. Department of Health and Human Services, Fo
od and Drug Administration, Center for Food Safety and Applied Nutrition.
• “Food Hygiene – Basic Texts”, 1997. Codex Alimentarius Commission, FAO/WHO.
• Principles of Food Processing and Sanitation. 1993. A.M. Katsuyama ed. Food Proc
essors Institute, National Food Processors Association.
• Principles of Food Sanitation.1999. N.G. Marriott. Aspen Publications.
• Food Safety Guidelines for the Fresh-cut Produce Industry. 1996. Zagory, D. and
Hurst, W.C. eds. International Fresh-cut Produce Association.
• “VISION 2025”. NRC for Mushroom. 2007. Dr. R.P. Tewari, Director. NRCM-Perspective
lan Vision-2025.