Food Safety for Mushroom Growers and Packers
Last updated June 1, 2008

Luke LaBorde Ph.D. Associate Professor Department of Food Science, Penn State University lfl5@psu.edu 814-863-2298

Food safety has become a critical issue throughout the fresh produce industry as food service and retail buyers increasingly require growers and packers to develop and implement food safety plans. Although there have been no documented cases of foodborne illness attributed to consumption of fresh domestic mushrooms, wholesale buyers are increasingly requiring their suppliers to provide evidence of safe growing practices.

Featured sites ...

• Daily food safety news updates from Yahoo

• Q & A on Microorganisms and Lab Testing for Produce - PMA Fact Sheet. What's the difference between a coliform, a fecal coliform, E. coli, and E. coli O157:H7 and when and for what should you be testing?
  

Good Agricultural Practices for Safe Mushroom Production - Research, Recommendations, and Teaching Materials...

• DESTRUCTION OF SELECT HUMAN PATHOGENIC BACTERIA IN
  MUSHROOM COMPOST DURING PHASE II PASTEURIZATION
  Jennifer D. Weil, Robert B. Beelman, and Luke F. LaBorde*
  Abstract of poster presented at the 2004 ISMS/NAMC conference in Miami, Florida (PDF File)

• Sphagnum peat-based casing soils do not permit the survival of Listeria monocytogenes & Salmonella sp Mushroom News, Sept, 2006, by Naveen Chikthimmah, Robert Beelman, Luke LaBorde

• The Mushroom Food Safety Training Kit
  The Mushroom Industry Food Safety Training Kit (FSTK) is a food safety curriculum developed by the Penn State Department of Food Science and Hispanic Workforce Management (HWM). The materials teach the basics of personal hygiene and practices that prevent contamination of mushrooms during harvesting and packing operations. Production supervisors, quality control personnel, extension agents, and/or industry consultants will find this curriculum helpful for conducting on-site food safety training at mushroom farms or packing houses. The kit includes hard copy and electronic versions of the lessons in English and in Spanish, PowerPoint slides, posters, and companion documents. There is no fee for downloading the materials. Hard copies of the curriculum are available for a small fee from the American Mushroom Institute.

• Guidelines for Developing a Mushroom Good Agricultural Practices Program: Food Safety Standards for Growing Fresh Mushrooms – Compost Preparation to Product Shipping – Dr. Luke F. LaBorde, Department of Food Science, Penn State University, University Park, Pennsylvania and The American Mushroom Institute. 2005. 61-pages of food safety standards, checklists, and forms for developing and documenting your food safety program.
• Mushroom Farm Food Safety and Security Self-Assessment (PDF File)
• Chikthimmah N, LaBorde LF, and Beelman RB. 2005. Hydrogen peroxide and calcium chloride added to irrigation water as a strategy to reduce bacterial populations and improve quality of fresh mushrooms. Journal of Food Science. 70(6):M 273-278 [Link]
• Chikthimmah N, Beelman RB, LaBorde LF. 2006. Sphagnum Peat-based Casing Soils Do Not Permit the Survival of Listeria monocytogenes & Salmonella Sp. Mushroom News 54(9):6-13. September 2006.
• Get the Facts on Avian Flu Influenza. Mushroom News.

Food Defense

• Food Defense and Terrorism - FDA resource web site
• Integrating New Biosecurity Standards into Your Food Safety Plan
  Luke F. LaBorde / Robert B. Beelman
  Presentation from the 18th North American Mushroom Conference. July 12, 2005 (PDF File)
• Mushroom Farm Food Safety and Security Self-Assessment (PDF File)
• Food Security measures aimed at terrorists tampering with food are coming to farms, packinghouses - The Packer April 1, 2002

Listeria monocytogenes

• Control of Listeria monocytogenes in Mushroom Growing and Packing Environments Mushroom News, September 2002
• Foodborne Illness and Disease - Listeria monocytogenes. USDA Food Safety and Inspection Service. 
  This site contains links to current knowledge related to L. monocytogenes.  Although much of the information is directed at the ready-to-eat meats industry, methods for controlling L. monocytogenes are similar for all food types.
• Quantitative Assessment of Relative Risk to Public Health from Foodborne Listeria monocytogenes Among Selected Categories of Ready-to-Eat Food
  FDA/Center for Food Safety and Applied Nutrition, USDA/Food Safety and Inspection Service, Centers for Disease Control and Prevention. September 2003

Avian Influenza Virus (AIV)

• Avian Influenza Virus (AIV) and Food Safety Recommendations. Safe food handling recommendations that are known to prevent AIV infection.
  Penn State Department of Food Science.

  Avian Influenza Virus (AIV) - Should the Mushroom Industry Be Concerned? Many mushroom growers use chicken manure in their compost. Is there a risk for contamination of mushrooms?

  Survival of Avian Influenza Virus H7N2 in SPF Chickens and Their Environments. AVIAN DISEASES 47:1015–1021, 2003. AIV particles are inactivated in field chicken manure after 6 days at 15-20oC, 36 hr at 28-30C, and after 20 min at 56oC (133oF)

  Background information on Avian Influenza Virus. Penn State University College of Agricultural Sciences

• Avian Influenza in the United States. U.S. Department of Health and Human Services avian and pandemic flu information.
  

Presentations and Resources

• DESTRUCTION OF SELECT HUMAN PATHOGENIC BACTERIA IN
  MUSHROOM COMPOST DURING PHASE II PASTEURIZATION
  Jennifer D. Weil, Robert B. Beelman, and Luke F. LaBorde*
  Abstract of poster presented at the 2004 ISMS/NAMC conference in Miami, Florida (PDF File)

  Key areas for controlling microorganisms - Powerpoint slide set presented at the Penn State Mushroom Conference. June 9, 2003

  Bare Hands or Gloves? - The debate continues as to whether food is more safely prepared by workers using bare hands or those wearing gloves.......

  Microbial Testing of Produce - Journal of Food Technology, February 2003

  Q & A on Microorganisms and Lab Testing for Produce - PMA Fact Sheet

• Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh-Cut Produce, FDA 2001

• Mushroom News food safety articles by Dr. Luke LaBorde

Resources for controlling potential hazards on mushroom farms 1) Food Safety Program Development

• Food Safety Systems - Mushroom Food Safety and Sanitation Workshop, 2001Basic Elements of a Sanitation Program for Food Processing and Food Handling - University of Florida Extension Sanitation Control Procedures for Processing Fish and Fishery Products
  - Manual for developing SSOPs for the seafood industry but also an excellent general model for developing a sanitation program for any commodity - Seafood Network Information Center, UC-Davis
• Model Sanitation Standard Operating Procedures - National Seafood HACCP Alliance

2) Safety of Water

• Safety of Water - Mushroom Food Safety and Sanitation Workshop, 2001Treating Coliform Bacteria in Drinking Water - Penn State University
• EPA Plumbing and Cross-Connection Control Manual
• Current Drinking Water Standards - EPA Office of Water
• An Introduction to Cross-Connection Control
• A Practical Approach to Calculating Dose Values for Water Disinfection - University of California - Davis

3) Worker Hygiene and Practices to Prevent Contamination of Mushrooms

• Worker Hygiene - Mushroom Food Safety and Sanitation Workshop, 2001 Don't Get Caught Dirty Handed - Clean Hands Campaign - Brochures, posters, and surveys on handwashing from the American society for Microbiology
• Bare Hands or Gloves? - The debate continues as to whether food is more safely prepared by workers using bare hands or those wearing gloves.......

4) Product Security

• Food Security measures aimed at terrorists tampering with food are coming to farms, packinghouses - The Packer. April 1, 2002

5) Hand Washing and Toilet Facilities

• Field Sanitation Regulations 29 CFR - 1928.110 - Occupational Health and Safety Administration, U.S. Dept. of Labor

6) Receiving and Storage of Raw Materials and Compost

• Progress in Defining Microbial Risk Reduction Practices for Animal Manure and Manure-based Composts - Department of Vegetable Crops, UC-Davis
• Inspecting Incoming Food Materials - FDA Center for Food Safety and Applied Nutrition

7) Field Sanitation

• Pathogen Testing - Linda Harris, UC Davis Mushroom Food Safety and Sanitation Workshop, 2001
• Comparison of Pennsylvania Department of Agriculture and OSHA field sanitation standards.

8) Field Packing and Protection of Harvested Mushrooms

• Cold Storage Sanitation - Trevor Suslow, UC Davis Mushroom Food Safety and Sanitation Workshop, 2001Guidelines for Controlling Listeria monocytogenes in Small- to Medium-Scale Packing and Fresh-Cut Operations - University of California - Davis
• Detection and Identification of Extraneous Material in Meat and Poultry Products (Useful techniques for identification of physical hazards)
• SECTION 555.425 -Foods - Adulteration Involving Hard or Sharp Foreign Objects (FDA/ORA Compliance Policy Guide)

9) Cleaning and Sanitizing of Food Contact and Indirect Contact Surfaces

• Cleaning and Sanitizing - Mushroom Food Safety and Sanitation Workshop, 2001
• The Safe and Proper Use of Disinfectants and Sanitizers on Mushroom Farms - David M. Beyer, Penn State University, Joe Poppiti, Mushroom Central
• Sanitizing solutions 21 CFR 178.1010Chlorine dioxide Chemicals used in washing or to assist in the peeling of fruits and vegetables 21CFR 173.315: Basic
• Elements of a Sanitation Program for Food Processing and Food Handling - University of Florida Extension
• Basic Elements of Equipment Cleaning and Sanitizing in Food Processing and Handling Operations - University of Florida Extension
• Sanitizers for Food Plants - Seafood Network Information Center, U.C. Davis
• Evaluation of Risks Related to Microbiological Contamination of Ready-to-eat Food by Food Preparation Workers and the Effectiveness of Interventions to Minimize Those Risks - FDA Center for Food Safety and Applied Nutrition, 1999
• National Antimicrobial Information Network - Information on EPA registered disinfectants and sanitizers - Oregon State University and US EPA
• Postharvest Chlorination Basic Properties and Key Points for Effective Disinfection - University of California-Davis

10) Proper Labeling, Use, and Storage of Toxic Chemicals

• Proper Labeling, Storage, and Use of Toxic Compounds - Mushroom Food Safety and Sanitation Workshop
• Materials Safety Data Sheet (MSDS) search
• Preventing Chemical Foodborne Illness - University of Georgia Extension Service

11) Pest Control

• Pest Control - Mushroom Food Safety and Sanitation Workshop
• Mushroom Integrated Pest Management Handbook - Developed by the PA IPM program with the cooperation of the American Mushroom Institute
• Pests On or Near Food - Urban Entomology, UC-Riverside
• Managing Insect Pests In Food Storage Facilities - Integrated pest management for food manufacturers - Copesan Services Inc.
• Vertebrate Pests (overview) - PCT Online
• Controlling Rats University of Nebraska
• Bait Stations for Controlling Rats and Mice - University of Nebraska
• PCT-Online "The Portal for the Pest Industry" - Learn about the latest products and services from more than 30 leading industry suppliers in the PCT Online Marketplace

12) Trace-Back and Product Recall

• FDA Guide To Traceback Of Fresh Fruits And Vegetables Implicated In Epidemiological InvestigationsFarm Investigation Questionnaire - A form developed by FDA for use in the domestic survey follow-ups and outbreak tracebacks.
• FDA Recall and Safety Alerts
• FDA Guide To Traceback of Fresh Fruits and Vegetables Implicated In Epidemiological Investigations
  

13) Equipment Maintenance and Calibration

• Example of an equipment maintenance requirement summary

14) Employee Training

• Training Resources: Food Safety, HACCP and Sanitation Books, Periodicals, and Videos
  • Principles of Food Processing Sanitation. A.M. Katsuyama, ed. Food Processors Institute.1993. 540 p.Principles of Food Sanitation. N.G. Marriott. Aspen Publications. 1999. 364 p.Essential of Food Sanitation. N.G. Marriott. Aspen Publications. 1997. 344 p.CGMP’s / Food Plant Sanitation. W.A. Gould. CTI Publication. 1994. 400 p.Principles and Practices for the Safe Processing of Foods. H.J. Heinz Inc. Butterworth and Heinemann.1991. 457 p.AIB Consolidated Standards for Food Safety. American Institute of Baking. 1995. 29 p.AIB Consolidated Standards for Packaging Facilities. American Institute of Baking. 1995. 30 p. AIB Consolidated Standards for Fresh-Cut Produce. American Institute of Baking. 1999. 43 p.Employee’s Guide to Food Safety. J.J. Keller and Associates. 1998. 116 p.HACCP: A Systematic Approach to Food Safety. Food Processors Institute. National Food Processors Association. 1999, 184 pp.
  • Food Safety Magazine. Monthly trade magazine free to professionals.
    Subscribe at http://www.foodsafetymagazine.com/
• Videos
  • Good Manufacturing Practices - Personal Hygiene and Practices in Food Manufacturing
  • Good Manufacturing Practices - Sources and Control of Contamination During Processing

Links to food safety and sanitation information for growers and packers of fresh mushrooms
Food Safety Regulations and Guidance

• Current Good Manufacturing Practice in Manufacturing, Packing, or Holding Human Food 21 CFR Part 110FDA Guide To Minimize Microbial Food Safety Hazards For Fresh Fruits And Vegetables - Food and Drug Administration (Spanish version)
• Guide to Produce Farm Investigations. FDA procedures for inspecting farms and packing houses after a food safety incident has occurred.
• Guidance for Processing fresh-cut produce in Retail Operations
  This guidance is intended for retailers and regulatory personnel to help understand food safety controls to implement in a retail operation in order to process and sell safe food products. Association of Food and Drug Officials. 2004
• Food Laws and Regulations - Improving the Safety and Quality of Fresh Fruits and Vegetables: A Training Manual for Trainers. University of Maryland Joint Institute for Food Safety and Nutrition.
• Fresh Produce Audit Verification Program - USDA Agricultural Marketing Service
• 2001 Food Code - Complete text - FDA retail food processing and handling regulations
• Hand Hygiene in Retail & Food Service Establishments - Guidance for Food service industry applicable to all food handlers.
• Field Sanitation Regulations 29 CFR - 1928.110 - Occupational Health and Safety Administration, U.S. Dept. of Labor
• National Primary Drinking Water Standards - United States Environmental Protection Agency, Department Food Safety
• Sanitary Well Caps - Penn State University Extension

About the mushroom industry

• Basic Procedures for Growing Agaricus Mushroom - Penn State College of Agricultural Sciences
• Managing Microbial Activity During Phase II Composting. A summary of the compost pasteurization process - Dave Beyer, PSU Department of Plant Pathology
• Penn State works with Pennsylvania's mushroom industry to make business better - Penn State Agriculture Magazine, Summer 1999.
• American Mushroom Institute
• The Mushroom Council

 

Guidelines for the Mushroom Industry

• Good Management Practices for Safe Growing, Harvesting, and Packing Fresh Mushrooms Mushroom Food Safety and Sanitation Workshop - Avondale, PA 11/13/01 - PowerPoint presentations
• The Safe and Proper Use of Disinfectants and Sanitizers on Mushroom Farms - David M. Beyer, Penn State University, Joe Poppiti, Mushroom Central
• Mushroom Integrated Pest Management Handbook - Developed by the PA IPM program with the cooperation of the American Mushroom Institute

Government regulations and guidance documents

• FDA Guide To Minimize Microbial Food Safety Hazards For Fresh Fruits And Vegetables - Food and Drug Administration
• Risk Profile on the Microbiological Contamination of Fruits and Vegetables Eaten Raw - Report of the Scientific Committee on Food (adopted on the 24th of April 2002)
• Analysis and Evaluation of Preventive Control Measures for the Control and Reduction/Elimination of Microbial Hazards on Fresh and Fresh-Cut Produce - Food and Drug Administratio

Food Safety Programs in the Produce Industry

United States

• Fresh Produce Audit Verification Program - USDA Agricultural Marketing Service
• Food Safety Auditing Guidelines: Core Elements of Good Agricultural Practices for Fresh Fruits and Vegetables (for purchase)
• International Fresh-Cut Produce Association: Food Safety Guidelines for the Fresh-cut Produce Industry, Fourth Edition (for purchase)
• The California Strawberry Commission Quality Assurance Program (QAP)Scientific Certification Systems Food Safety Management Program Certification Standards
• Improving the Safety and Quality of Fresh Fruit and Vegetables: A Training Manual for Trainers - JFSAN, UMD. English and Spanish
• Guidance for Industry - Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
• Good Manufacturing Practices (GMPs),Sanitation Standard Operating Procedures (SSOPs),and Hazard Analysis and Critical Control Point (HACCP) program - California Almond Board
• Field Cored Lettuce Best Practices: United Fresh Fruit and Vegetable Association
  

Canada

• Code of Practice for Minimally Processed Ready-to-Eat Vegetables - Canadian Food Inspection Agency Food of Plant Origin Division
• Keeping Berries Safe: A Grower's Guide to Preventing Food-borne Illness from Berry Crops - Ontario Ministry of Agriculture and Food
• On-Farm Food Safety Guidelines for Fresh Fruits and Vegetables - Canadian Horticulture Council
• Ontario Greenhouse Vegetable Growers (OGVG) Food Safety Program
  

Australia

• Guidelines for On-farm Food Safety for Fresh Produce (Australia, 2001)
  

Ireland

• Code of Practice For Food Safety in the Fresh Produce Supply Chain in Ireland
  

International

• Eurepgap - A Global Partnership for Safe and Sustainable Agriculture
• FMI SQF The Food Marketing Institute's Safe Quality Food (SQF) program is recognized by the Global Food Safety Initiative, an organization representing over 70% of food retail revenue worldwide, the SQF Program is based on the principles of HACCP, Codex, ISO and Quality Management Systems.

Microbiology and Foodborne Illness

• FDA Bad Bug Book

Bacteria

• E. coli (Enteropathogenic)Salmonella spp.Listeria monocytogenes Campylobacter jejuni Staphylococcus aureus
• Shigella
  
  

Viruses

• Hepatitis A virus
• Norwalk virus


Parasites

• Cryptosporidium parvum Giardia lamblia
• Cyclospora cayetanensis
  
  

Characteristics of microbial pathogens and food borne illness

• Factors affecting microbial growth in foods
• Onset, duration, and symptoms of foodborne illness

For more information, contact:
Luke LaBorde
E-mail: lfl5@psu.edu