Journal of Food Quality and Hazards Control
مجله کیفیت و کنترل مخاطرات مواد غذایی
J. Food Qual. Hazards Control
Medical Sciences
http://jfqhc.ssu.ac.ir
1
admin
2345-685X
2345-6825
8
10.29252/jfqhc
14
8888
13
en
jalali
1397
12
1
gregorian
2019
3
1
6
1
online
1
fulltext
en
Microbiological Characteristics of Wild Edible Mushrooms and Effect of Temperature during Storage of Morchella conica
تخصصي
Special
Original article
Original article
<span style="font-size:14px;"><span style="font-family:times new roman;"><strong>Background: </strong>The continuous worldwide increase of consumption of fresh mushrooms has registered in the recent years. The major goal of this study was to determine the microbiological characteristics of wild edible mushrooms and effect of temperature during storage of <em>Morchella conica.</em><br>
<strong>Methods:</strong> Wild mushrooms of the species <em>Boletus edulis</em>, <em>Cantharellus cibarius</em>, and <em>Leccinum aurantiacum</em> were collected in a mixed forest of <em>Picea abies</em>,<em> Betula pendula</em>, and <em>Pinus sylvestris</em> located in Tartu territory, Estonia. Faecal indicators, potential pathogens, spoilage bacteria, and microfungi (yeasts and moulds) were evaluated.<em> M. conica</em> was microbiologically investigated for 24 days under different thermal regimes, including 4, 8, 12, 15, 20, and 28 °C. The statistical analysis was conducted with SAS 9.2 software.<br>
<strong>Results:</strong> The microbial counts of wild mushrooms, ranging from 6.81 to 7.68 log<sub>10</sub> CFU/g for total mesophilic count, were generally higher (<em>p</em><0.05) than those registered for marketed samples ranging from 4.60 to 7.39 log<sub>10</sub> CFU/g. The dynamics of total mesophilic microorganisms on <em>M. conica</em> stored at different temperatures indicated that stationary and death phases occurred earlier with increasing temperature and that the highest levels were registered at 28 °C at the 2<sup>nd</sup> day of storage.<br>
<strong>Conclusion:</strong> This work highlights consistent differences in terms of microbiological properties among different mushrooms species. The results clearly showed that total mesophilic populations developed at high levels quickly at temperatures more than 15 °C, but also the refrigeration did not stop the microbiological decay of mushrooms.<br>
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<strong>DOI:</strong> 10.18502/jfqhc.6.1.452</span></span><br>
Agaricales, Food Microbiology, Temperature, Food Storage
2
7
http://jfqhc.ssu.ac.ir/browse.php?a_code=A-10-701-2&slc_lang=en&sid=1
R.
Gaglio