John Miller
Mushrooms are a popular food item and an important part of many people's diets. However, they have also been linked to several instances of food poisoning. While mushrooms themselves do not contain E. coli, the bacteria can attach to the outer surfaces of mushrooms, and if ingested without washing, can cause E. coli infection. In addition to E. coli, other pathogens such as Salmonella, Listeria, and Staphylococcus have been found on mushrooms, leading to food poisoning outbreaks. Therefore, it is important to practice good hygiene and handle mushrooms safely to reduce the risk of contamination and foodborne illnesses.
| Characteristics | Values |
|---|---|
| Can mushrooms cause E. coli? | E. coli is a bacteria, and mushrooms do not contain E. coli. However, high microbial loads, including E. coli, have been found on pre-cut sliced mushrooms from an Italian market. |
| Can mushrooms help with E. coli? | Wine cap mushrooms, an edible delicacy, have been found to remove more than 20% of E. coli. |
| How to prevent E. coli from mushrooms? | Mushrooms should be refrigerated in a paper bag or their original packaging. They should be rinsed with fresh, cool running water and patted dry before use. |
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What You'll Learn
E. coli outbreaks in mushrooms
Mushrooms are a staple in many people's diets and can be an excellent addition to our food supply. However, they have been linked to several bacterial food poisoning outbreaks, including E. coli.
One of the first instances of E. coli food poisoning linked to mushrooms was in 2001 in the United Kingdom. During the investigation of a small outbreak, a batch of mushrooms not associated with the outbreak was tested, and the results indicated the presence of Salmonella Kedougou. Surprisingly, no cases of food poisoning were attributed to this contamination. Nevertheless, the UK Food Standards Agency recommended that mushrooms be washed and peeled before consumption in their raw state.
In another incident, high microbial loads were detected in ready-to-eat and ready-to-cook, pre-cut sliced mushrooms from an Italian market. The samples were tested for various bacteria, including E. coli, and the results showed counts higher than 5 log CFU/g for E. coli. However, no pathogens were found in the mushrooms.
While these incidents did not result in widespread E. coli outbreaks, they highlight the importance of implementing hygienic measures and suitable care when handling and consuming mushrooms.
It is worth noting that other types of bacterial food poisoning have been linked to mushrooms, such as Salmonella, Listeria, and Staphylococcus. For example, in 2020, there was an outbreak of Listeriosis linked to Enoki mushrooms imported from Korea, resulting in 36 cases, 31 hospitalizations, and four deaths.
To minimize the risk of foodborne illnesses associated with mushrooms, it is essential to follow food safety guidelines, such as proper handling, storage, and cooking techniques. Additionally, those wishing to collect their own mushrooms should exercise caution and only consume mushrooms that can be definitively identified as non-toxic species.
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Food safety tips for mushrooms
Mushrooms are a popular food item, but they can also be a source of foodborne illnesses if not handled properly. Here are some food safety tips to follow when preparing and consuming mushrooms to help ensure their safety and reduce the risk of foodborne illnesses:
- Choose fresh and firm mushrooms when purchasing. Avoid mushrooms that are bruised or show signs of spoilage.
- Select prepackaged, fresh mushrooms covered in plastic wrapping or film with holes. This allows air circulation and prevents the growth of harmful bacteria, such as those that cause botulism.
- Store loose mushrooms in a paper bag in the refrigerator. Prepackaged mushrooms can be refrigerated in their original packaging or transferred to a paper bag and stored for up to five days.
- Wash your hands thoroughly with soap and warm water for at least 20 seconds before and after handling mushrooms. This helps prevent cross-contamination and reduces the risk of foodborne illnesses.
- Clean mushrooms gently before use. Use a damp cloth, a soft-bristled mushroom brush, or rinse them under fresh, cool running water. There is no need to use anything other than water to wash mushrooms effectively. Pay extra attention to cleaning the underside of the mushroom cap, as this area can harbour bacteria and viruses.
- Avoid washing mushrooms until you are ready to use them. Washing too early can impact their quality and provide additional moisture that promotes microbial growth.
- Cook mushrooms thoroughly before consumption. Cooking at temperatures above 70°C (158°F) can kill harmful bacteria such as E. coli and Salmonella.
- If using dried mushrooms, reconstitute them in boiling water to kill any potential pathogens.
- Avoid cross-contamination by thoroughly cleaning utensils, countertops, and cutting boards with soap and warm water before and after handling mushrooms, especially if they have come into contact with raw meat, poultry, or seafood.
- Do not store fresh mushrooms in airtight containers at room temperature. Such conditions can promote the growth of harmful bacteria that cause botulism.
- Freeze mushrooms only after steaming or sautéing them. Cooked mushrooms can be frozen for up to 8-12 months.
By following these food safety tips, you can help ensure that the mushrooms you consume are safe and reduce the risk of foodborne illnesses for yourself and your family.
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Salmonella in mushrooms
While mushrooms are fungi, they can still be contaminated with bacteria like Salmonella. Salmonella is usually associated with foods of animal origin, including meat, poultry, and eggs. However, in recent years, produce such as sprouts, tomatoes, fruits, leafy greens, nuts, and nut butters has also been linked to Salmonella illnesses.
One of the earliest instances of Salmonella in mushrooms was recorded in the UK in 2001. During an investigation into an E. coli outbreak, a batch of mushrooms unrelated to the outbreak was found to contain Salmonella Kedougou. No cases of food poisoning were linked to these mushrooms.
In 2020, there were two separate instances of Salmonella outbreaks in the USA linked to mushrooms. The first involved dried wood ear mushrooms distributed by Wismettac Asian Foods, Inc. in Sante Fe Springs, California, which were sold only to restaurants. This outbreak affected at least 41 people across 10 states, with four hospitalizations reported. The second instance involved canned mushrooms served at a local restaurant in Cody, Wyoming, which sickened at least 32 people from six states.
In 2022, routine testing revealed the presence of Salmonella in Tai Phat's Three Coins Dried Mushrooms, which were sold in 15 states. The product was recalled, but no illnesses were reported.
The contamination of mushrooms with Salmonella is often attributed to improper handling and preparation. For example, in the 2020 outbreak involving canned mushrooms, the source of contamination was suspected to be cross-contamination with other food items or improper handling during preparation.
To prevent Salmonella infections from mushroom consumption, it is recommended to wash and peel mushrooms before consumption if they are to be eaten raw. Additionally, dried mushrooms should be reconstituted using boiling water to kill any pathogens. Cooking mushrooms to a temperature of 70°C (158°F) can also kill Salmonella bacteria.
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Listeria in mushrooms
While mushrooms do not contain E. coli, they can be contaminated with other bacteria, including Salmonella, Listeria, and Staphylococcus. In 2021, an outbreak of Salmonella Stanley was linked to dried wood ear mushrooms imported from China and distributed to restaurants.
Listeria, or Listeria monocytogenes, has been linked to enoki mushrooms on multiple occasions. Enoki mushrooms are long, thin, white mushrooms popular in East Asian cuisine and are also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms. In November 2022, the US Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC) investigated an outbreak of Listeria monocytogenes infections linked to enoki mushrooms imported from China and distributed by Utopia Foods, Inc. of Glendale, New York. Five people in four states (California, Michigan, New Jersey, and Nevada) were hospitalized due to the outbreak.
The FDA and CDC advised people who are pregnant, aged 65 or older, or have weakened immune systems to cook enoki mushrooms thoroughly and avoid consuming them raw. Restaurants were also advised to cook enoki mushrooms thoroughly and follow safe handling and cleaning practices. Listeria contamination has also been identified in enoki mushrooms distributed by MYY Trade Co. and sold locally in Hawaii.
Listeria monocytogenes can cause listeriosis, a serious and sometimes fatal infection that primarily affects pregnant individuals, newborns, the elderly, and those with weakened immune systems. Listeriosis can lead to miscarriages and stillbirths and cause symptoms such as fever, severe headache, muscle aches, stiffness, nausea, abdominal pain, and diarrhea. Antibiotics are used to treat listeriosis, and individuals exhibiting symptoms after consuming contaminated food should seek medical attention immediately.
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Staphylococcus in mushrooms
While mushrooms do not contain E. coli, they have been linked to other bacteria that can cause food poisoning, including Salmonella, Listeria, and Staphylococcus. In 2001, an outbreak of Salmonella Stanley was linked to dried mushrooms imported from China and distributed to restaurants. Similarly, between February and April 1989, there were four outbreaks of staphylococcal food poisoning in the United States linked to eating mushrooms canned in China. These outbreaks resulted in gastrointestinal symptoms in 99 individuals, with 18 requiring hospitalization. Staphylococcus aureus, a foodborne pathogen, was found to grow and produce staphylococcal enterotoxin in unventilated mushroom packages, posing a risk of food poisoning.
Staphylococcus, along with other bacteria, can contaminate mushrooms during production, handling, and processing. This highlights the importance of implementing hygienic measures to ensure the safety of mushrooms for consumption. It is crucial for both commercial producers and individuals collecting mushrooms in the wild to identify non-toxic mushroom species and maintain proper hygiene to minimize the risk of bacterial contamination.
The presence of Staphylococcus in mushrooms can have significant health implications, causing food poisoning with symptoms such as gastrointestinal distress. The severity of the illness can vary, as seen in the 1989 outbreaks, where some cases required hospitalization. It is important for individuals experiencing symptoms of food poisoning, such as nausea, vomiting, diarrhea, or abdominal cramps, to seek medical attention and properly identify the cause.
To prevent Staphylococcus contamination in mushrooms, it is essential to follow safe handling and storage practices. This includes proper cleaning, storage, and cooking techniques. For commercially produced mushrooms, implementing enhanced hygienic measures during production and processing can help reduce the risk of bacterial contamination. Additionally, ensuring adequate ventilation during packaging and storage can inhibit the growth of Staphylococcus aureus and other harmful bacteria.
In conclusion, while mushrooms themselves do not contain E. coli, they can be susceptible to contamination by bacteria such as Staphylococcus. By taking appropriate precautions during production, handling, and consumption, the risk of foodborne illnesses associated with mushroom consumption can be significantly reduced. Proper identification of mushroom species, adherence to hygienic practices, and safe packaging and storage methods are crucial to ensuring the safety of mushrooms as a food source.
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Frequently asked questions
Mushrooms do not have E. coli in them and therefore cannot cause E. coli. However, high microbial loads, including E. coli, have been found in ready-to-eat and ready-to-cook pre-cut sliced mushrooms from an Italian market.
Mushrooms have been linked to Salmonella, Listeria, and Staphylococcus, even in recent years. However, with suitable care and hygienic measures, mushrooms are safe to consume.
It is important to only consume mushrooms that can be definitively identified as non-toxic species. Additionally, fresh mushrooms should be refrigerated and stored in a paper bag or their original packaging to prevent the growth of harmful bacteria. Mushrooms can be rinsed under fresh, cool running water and patted dry before use.
Yes, filters containing fungi with powerful antibiotic properties can help remove harmful E. coli bacteria from water. In Portland, Oregon, wine cap mushrooms were found to consistently remove more than 20% of E. coli from water.
