Emma Wilson
Mushrooms are a popular food product, delivering a protein-rich umami flavour that suits the trend for plant-based foods. However, there is a concern about the use of pesticides in mushroom cultivation. Mushrooms are grown on a substrate or base layer, and their ability to thrive in the dark means that herbicides are not required. However, pest control is still a challenge, and pesticides are used to prevent and treat infestations. Thiabendazole, a fungicide, was found in 54.5% of domestic, conventionally grown mushroom samples by the USDA Pesticide Data Program. While some pesticides are considered safe for human consumption, they can be harmful to the environment and those working on mushroom farms. To reduce pesticide use, researchers are exploring alternative methods, such as low-peat casings and food waste substrates.
| Characteristics | Values |
|---|---|
| Are mushrooms high in pesticides? | A USDA Pesticide Data Program count found Thiabendazole (a pesticide) in 54.5% of domestic, conventionally grown mushroom samples (out of 635 samples). |
| Mushrooms grown on an industrial scale are treated with pesticides to prevent or treat infestations of bugs and disease. | |
| Mushrooms grown in the dark do not need herbicides as weeds cannot survive in darkness. | |
| Mushrooms absorb carbon-based pollutants from the soil, including pesticides, and use them as food, leaving the chemicals inside the mushroom. | |
| Peer-reviewed science shows that pesticides are harmful to health, including disruption of the hormone system and developmental harms. | |
| The Environmental Protection Agency (EPA) regulates safe amounts of pesticide residue on food, and this level is very small. | |
| The Environmental Working Group's (EWG) Clean Fifteen list outlines the top 15 fruits and vegetables with the lowest amounts of pesticide residues. | |
| Avocados, bananas, cauliflower, sweet corn, and honeydew melons are among the fruits with the lowest amounts of pesticides. |
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What You'll Learn
- Mushrooms absorb pollutants from the soil, including pesticides
- Pesticides are used to treat infestations of bugs and disease
- Thiabendazole, a pesticide, was found in 54.5% of non-organic mushroom samples
- Organic mushrooms are free of pesticides, but are more expensive
- New products aim to reduce pesticide use by 90% in mushroom production
Mushrooms absorb pollutants from the soil, including pesticides
Mushrooms are nature's decomposers and can be used for pollution cleanup. They absorb carbon-based pollutants from the soil and use them as food, leaving the chemicals inside the mushroom. Mushrooms can absorb and break down petroleum-based contaminants, heavy metals, and organic pollutants from the soil, rendering them non-toxic. This is called mycoremediation.
Mushrooms have been found to absorb and break down a wide range of pollutants, including diesel, polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), pentachlorophenols (PCPs), neurotoxins, airborne pollutants, and heavy metals like cadmium, lead, arsenic, mercury, and copper. PCPs, in particular, are manufactured pesticides that are so dangerous that they are no longer used in agriculture. However, they persist in the environment and can be absorbed by mushrooms, posing potential health risks if consumed.
The ability of mushrooms to remediate contaminated soil has been recognized in studies and projects such as D.I.Y. Fungi and Healing City Soils. For example, in Marathon County, Wisconsin, researchers successfully grew fungi on an oil-laden block of land, effectively remediating the soil. Additionally, Chinese researchers isolated a fungus capable of digesting polyster polyurethane in 2017.
While mushrooms themselves play a role in absorbing and breaking down pollutants, it is important to note that the mycelium, the filamentous part of the fungus, is primarily responsible for the remediation process. Mycoremediation techniques have shown promising results in enhancing phytoremediation success and addressing mixtures of metals and organic contaminants commonly found on contaminated sites.
When it comes to commercially grown mushrooms, it is important to consider the use of pesticides. While there is a perception that mushroom production does not involve pesticides, this is not true. Pesticides are used to prevent and treat infestations of bugs and diseases that can affect mushroom crops, even when grown indoors. A study by the USDA Pesticide Data Program found Thiabendazole, a pesticide, in 54.5% of domestic, conventionally grown mushroom samples, highlighting the presence of pesticides in non-organic mushrooms.
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Pesticides are used to treat infestations of bugs and disease
Mushrooms are grown indoors and in the dark, so herbicides are not required as weeds cannot survive in these conditions. However, mushrooms can become infested with bugs and diseases, and pesticides are used to treat these infestations. Thiabendazole, a fungicide, is used to grow mushrooms, and while it is not particularly toxic to the consumer, it can be harmful to workers on mushroom farms. Insecticides are also used in mushroom cultivation, and these are often directly toxic to humans, especially organophosphates.
One such product is BIOSCHAMP, which aims to create a low-peat sustainable casing for cultivated mushrooms made from renewable materials. It will combine with a biostimulant to enhance the natural growing processes and strengthen the mushroom mycelium in their early phase, protecting them against disease without the need for chemical pesticides. In addition, a project in Norway is exploring whether mushrooms can be cultivated in food waste. This EU-funded initiative, called VegWaMus CirCrop, is led by Dr Agnieszka Jasinska and Dr Ketil Stoknes.
While pesticides are necessary to treat infestations of bugs and diseases in mushrooms, there are concerns about their impact on the environment and human health. Pesticides can enter the air, soil, and water, causing harm to flora and fauna in the area, including pollinating insects like bees. Organic mushrooms are an alternative that helps reduce the amount of chemical fertilizers and pesticides released into the environment. While organic mushrooms may be more expensive and less accessible, they can provide peace of mind for those concerned about pesticide exposure.
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Thiabendazole, a pesticide, was found in 54.5% of non-organic mushroom samples
Mushrooms are grown indoors and in the dark, so herbicides are not needed as weeds cannot survive in darkness. However, mushrooms can become infested with bugs and diseases, and pesticides are used to prevent or treat these infestations. Mushrooms will take up carbon-based pollutants from the soil and use them as food, leaving the chemicals inside the mushroom. These pollutants include petroleum, polycyclic aromatic hydrocarbons (PAHs), polychlorinated biphenyls (PCBs), and heavy metals like cadmium, lead, arsenic, and mercury.
Organic mushroom growers are not allowed to use certain nutrient amendments, so they must rely on a more complex substrate to ensure their mushrooms are nutritious. One method involves a three-phase process for producing the substrate, which results in a more complex nutritional profile and more nutritious mushrooms. Additionally, buying organic mushrooms helps support organic producers and increases the demand for organic produce.
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Organic mushrooms are free of pesticides, but are more expensive
Mushrooms are a nutritious food, packed with protein and micronutrients like vitamins, minerals, and antioxidants. They are also a good source of potassium. However, mushrooms can absorb carbon-based pollutants from the soil, including heavy metals and dangerous chemicals such as polychlorinated biphenyls (PCBs). These chemicals can be harmful to human health and the environment.
While herbicide is typically not needed to grow mushrooms as they are usually grown indoors in the dark, mushrooms are susceptible to pest infestations and diseases. As a result, pesticides are often used in mushroom cultivation to prevent and treat infestations. Thiabendazole, a fungicide, and insecticides are commonly used in conventional mushroom farming.
Organic mushrooms, on the other hand, are grown without the use of synthetic pesticides. According to the USDA Pesticide Data Program, thiabendazole was found in 54.5% of domestic, conventionally grown mushroom samples, but none was detected in organic mushrooms. Organic mushroom growers use more complex substrates and a three-phase process to produce mushrooms with a more comprehensive nutritional profile.
However, organic mushrooms are typically more expensive than their conventional counterparts. The higher cost is due to the more intricate growing process and the demand for organic produce. Additionally, the environmental impact of peat usage in organic mushroom farming has raised concerns, and efforts are being made to develop more sustainable alternatives.
In summary, organic mushrooms offer the benefit of being free from synthetic pesticides, which may be harmful to health and the environment. However, they come at a higher price point due to the complexities of organic farming and market demand. As with any food choice, it is essential to consider the potential impact on personal health, the environment, and food producers.
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New products aim to reduce pesticide use by 90% in mushroom production
Mushrooms are increasingly being recognised as a healthy food ingredient, rich in dietary fibre and vitamin D. They have been traditionally sourced from the wild, but modern cultivation techniques have contributed to environmental sustainability. However, the potential environmental and economic benefits of mushroom production have not been widely recognised, and global production trends have stagnated in recent years.
One of the challenges associated with mushroom production is the use of pesticides. While it is believed that mushrooms grown for commercial purposes do not require pesticides, this is not true. Mushrooms, even when cultivated indoors, are susceptible to bugs and disease, and pesticides are used to prevent and treat infestations. A USDA Pesticide Data Program count found Thiabendazole, a pesticide, in 54.5% of domestic, conventionally grown mushroom samples (out of 635 samples), and none in organic mushrooms. Fungicides, insecticides, and other chemical pesticides are also used in mushroom cultivation, which can be harmful to human health and the environment.
To address this issue, the BIOSCHAMP project in Europe aims to develop a new product for mushroom cultivation that can reduce pesticide use by up to 90%. This project involves researchers, commercial partners, and mushroom growers from Spain, Belgium, the Netherlands, Poland, Serbia, and the UK. The goal is to create a low-peat sustainable casing for cultivated mushrooms made from renewable materials sourced locally. By combining this casing with a biostimulant, the natural growing processes of mushrooms can be enhanced, protecting them against disease without the need for pesticides. This innovation will not only reduce the environmental impact of mushroom production but also contribute to the goal of more sustainable food production in Europe.
In addition to the BIOSCHAMP project, other initiatives are exploring the use of agricultural and forestry by-products for mushroom cultivation, further reducing the environmental impact of the industry. These efforts to make mushroom production more sustainable will not only benefit the environment but also raise the perceived value of mushrooms as a healthy and sustainable food choice.
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Frequently asked questions
Mushrooms are grown indoors and in the dark, so herbicides are not needed. However, pesticides are used to prevent or treat infestations of bugs and disease. A USDA Pesticide Data Program count found thiabendazole (a fungicide) in 54.5% of domestic, conventionally grown mushroom samples.
Pesticides are harmful to health, including disruption of the hormone system and developmental harms. They are also dangerous to pollinating insects like bees that are vital for producing other crops.
Buying organic produce can be a good choice for reducing pesticide exposure. According to the Environmental Working Group's (EWG) Clean Fifteen list, avocados, sweet corn, cauliflower, bananas, and mushrooms are among the produce with the least amount of pesticide residue.
