The humble mushroom is on the rise worldwide, hailed by vegans and vegetarians as a nutrient-dense protein that’s gentle on the planet, and coveted by chefs and home cooks for its unique ‘umami’ flavour. But with more people buying and even growing their mushrooms, and many food producers crafting mushroom-based products, food safety can be a concern – particularly given their short shelf-life, the toxicity of some fungi, and the conditions needed to grow them.
So how can you make sure your enjoyment of this superfood doesn’t end in a nasty bout of food poisoning?
We’ve broken down the preventative steps to safe mushroom consumption into three main areas: where/how to source them, how to store them, and how to prepare them. We also touch on the safety of manufactured mushroom-based meat products.
The safest way to source fresh, non-toxic mushrooms is to buy them from a reputable supplier, such as a supermarket, grocer, or grower. When selecting your mushrooms, or receiving delivery, ensure they are fresh with no brown spots or bruises. The flesh should be firm and the skin soft – not mushy, slimy, or wrinkly.
If you’re looking at buying a meat substitute containing mushrooms, read the label carefully. Keep an eye out for ingredients that could be potential allergens such as soy, gluten, dairy, or eggs. Be aware that mushroom-based meat alternatives, known as ‘mycoproteins’, are created from a fungus that may be a potential allergen for some people.
Raw mushrooms are high in moisture content, so they have a shorter-than-average shelf life and need to be stored correctly. They should be always refrigerated in a paper bag or porous container (e.g., cardboard). This will absorb any moisture that seeps from the mushroom, causing them to deteriorate quickly. For this reason, it’s also best not to wash mushrooms before storage.
Avoid plastic bags and sealed containers, as the lack of airflow will speed up spoilage and could lead to the growth of harmful bacteria such as botulism.
The same basic rules around hygiene and cross-contamination apply to preparing mushrooms as with any other food – whether meat or plant-based: use warm water and soap to thoroughly wash hands, and clean and sanitise utensils and other food contact surfaces before and after preparing and cooking.
Remember to discard any mushrooms that are slimy or spoiled, and to clean them gently under cool running drinking water or with a damp paper towel. This includes the underside of the mushroom, which can harbour dirt and bacteria. You can quickly wash whole mushrooms just before preparing a dish to remove the ‘dirt’. Dry them quickly to prevent water absorption.
If you use a mushroom-based meat substitute, always check the use-by date and follow the cooking instructions on the packet.
The global mushroom market is expected to increase from USD 45.8 billion in 2020 to 63.24 billion by 2027. That’s a staggering 17.44 billion dollars in just seven years!
There’s no doubt that the increased consumption of these delicious morsels is a great thing for our health and our planet. But with DIY mushroom kits and growing boxes sprouting up across the globe as more people seek to grow their food, and fungi-focused food startups jumping on board the plant-based trend, it’s more important than ever that we research, report on, and educate people about the risks.
Article by: Monika Australia
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