UV Based Intervention Strategies to Improve the Microbiological Safety and Shelf-life of Sliced Mushrooms

Sliced mushrooms have occasionally been recalled due to the recovery of Listeria monocytogenes from sampled product. As a consequence there is a need to introduce technologies that can reduce the risk of carriage of Listeria on sliced mushrooms. Due to the sensitive nature of mushrooms there are relatively few options in terms of decontamination technologies. Washing tends to result in hydration of mushrooms leading to premature spoilage and hence aqueous free methods are required. The approach in the current study will be to apply Advanced Oxidative Process that is essentially the generation of an oxidative burst of radicals from the UV decomposition of hydrogen peroxide. The method has been demonstrated to work on a lab scale and the project aims to developed large units that are compatible with commercial scale production. Moreover it will be essential to demonstrate that Listeria can be inactivated without negative effects on the sensory characteristics of the mushrooms. The project brings together academia, mushroom growers and engineers.

Faculty Supervisor:

Keith Warriner

Student:

Partner:

Mushrooms Canada;Piccioni Bros

Discipline:

Life Sciences

Sector:

Agriculture

University:

University of Guelph

Program: