Laura Smith
Enoki mushrooms, also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms, are long, thin, and white with tiny caps on the ends. They have a mild flavor and a crunchy texture and are widely used in East Asian cuisine. Enoki mushrooms are cultivated in China and Japan and are sold fresh, canned, or in vacuum packs. They are typically used in soups, hot pots, stews, and stir-fries. However, enoki mushrooms have been recalled multiple times internationally due to Listeria contamination, which can cause severe illness and even death in vulnerable individuals. The recalls have affected various brands and countries, and authorities have issued guidelines on safe handling and consumption of enoki mushrooms to reduce the risk of Listeria infection.
| Characteristics | Values |
|---|---|
| Common Name | Enoki Mushrooms |
| Scientific Name | Flammulina filiformis |
| Other Names | Enokitake, golden needle mushrooms, futu, seafood mushrooms, lily mushrooms, winter mushrooms, velvet shank |
| Appearance | Long, thin, white mushrooms with tiny caps on the ends |
| Flavour | Mild with a crunchy texture |
| Nutrition | Excellent source of B vitamins, thiamine, niacin, pantothenic acid, riboflavin, folate, phosphorus, vitamin B6, choline, vitamin D, vitamin E, vitamin K, selenium, fibre, linoleic acid, lovastatin, gamma-aminobutyric acid, and amino acids |
| Health Benefits | May reduce oxidative damage, slow down cancer growth, lower cholesterol and blood pressure, and improve brain function |
| Cultivation | Cultivated in China since 800 AD, also grown in Japan, South Korea, Europe, and North America |
| Use | Used in soups, hotpots, stews, stir-fries, and salads |
| Recalls | Recalled in 2022, 2023, 2024, and 2025 due to Listeria contamination |
| Listeria Symptoms | Fever, muscle aches, nausea, vomiting, diarrhoea, and other gastrointestinal issues |
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What You'll Learn
Enoki mushrooms are prone to Listeria contamination
Enoki mushrooms are long, thin, white mushrooms with tiny caps on the ends. They are also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms. They are cultivated in Japan, China, South Korea, Europe, and North America, and are popular in East Asian cuisines, commonly used in soups, hotpots, stews, and stir-fries.
Enoki mushrooms have been the subject of multiple recalls internationally due to Listeria contamination. The first recall occurred in 2022 when the Food and Drug Administration (FDA) issued an alert on a Listeria monocytogenes outbreak linked to enoki mushrooms. Since then, there have been several recalls in the United States and Canada, affecting various brands of enoki mushrooms, including Qilu Enterprises, Good, K-Fresh, and Enoki King.
Listeria infection, also known as listeriosis, is a foodborne illness that can be serious, especially for individuals aged 65 or older, pregnant women, newborns, or those who are immunocompromised. Common symptoms of listeriosis include fever, muscle aches, nausea, vomiting, diarrhea, and other gastrointestinal issues. In severe cases, it can lead to meningitis or septicemia.
The FDA and the Centers for Disease Control and Prevention (CDC) have provided guidelines to reduce the risk of Listeria infection when handling enoki mushrooms. These include avoiding consuming raw enoki mushrooms and ensuring they are thoroughly cooked before consumption. Cooking enoki mushrooms at temperatures above 50°C or 70°C for at least 2 minutes can kill the Listeria bacteria and make them safe to eat. Other recommendations include storing raw enoki mushrooms separately from cooked foods to prevent cross-contamination and practicing good hygiene by washing hands and surfaces that have come into contact with the raw mushrooms.
While the reason for the frequent Listeria contamination in enoki mushrooms is not fully understood, it is speculated that the growth conditions during cultivation may contribute to it. Enoki mushrooms are typically grown in moist dirt, providing an environment conducive to bacterial growth. Additionally, Listeria monocytogenes are present in soil and water, which can contaminate the mushrooms during their growth.
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The FDA has recalled Enoki mushrooms multiple times
Enoki mushrooms are long, thin, and white with tiny caps on the ends. They are also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms. They are widely used in East Asian cuisine and are popular in Japanese, Chinese, and Korean cuisines. They are used in soups, stir-fries, salads, and other dishes.
The U.S. Food and Drug Administration (FDA) has recalled Enoki mushrooms multiple times due to possible Listeria contamination. Listeria is a foodborne illness that can be especially serious for those aged 65 or older, pregnant, or immunocompromised. Common symptoms of listeriosis include fever, muscle aches, nausea, vomiting, and diarrhea. In severe cases, it can lead to meningitis or septicemia, posing heightened risks to pregnant women, newborns, the elderly, and those with weakened immune systems.
The first recall of Enoki mushrooms by the FDA occurred in November 2022 when an alert was issued on a Listeria monocytogenes outbreak linked to the mushrooms. Since then, multiple recalls have been reported internationally. In October 2023, a recall spanned six states in the U.S., with Qilu Enterprises-branded mushrooms impacted by a Listeria contamination recall. In December 2023, the brand Good recalled Enoki mushrooms in Canada due to Listeria contamination. In March, Canada experienced another recall, this time affecting the brand K-Fresh. A U.S. nationwide recall was also announced for Enoki King-branded mushrooms.
The FDA and the Centers for Disease Control and Prevention have listed several recommendations to reduce the risk of Listeria infection when handling Enoki mushrooms. These include avoiding eating Enoki mushrooms raw and instead cooking them thoroughly before consumption. It is recommended to cook Enoki mushrooms at 70°C for at least 2 minutes to kill any Listeria bacteria. Additionally, it is important to store raw Enoki mushrooms separately from foods that won't be cooked to prevent cross-contamination. Washing hands and any surfaces or items that have touched raw Enoki mushrooms is also crucial.
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Enoki mushrooms are widely used in East Asian cuisine
Enoki mushrooms, also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms, are widely cultivated and used in East Asian cuisine. They are especially common in Chinese and Japanese cooking. Enoki mushrooms have been cultivated in China since 800 AD, with commercial production in China estimated at 1.57 million tonnes per annum in 2010, and Japan producing an additional 140,000 tonnes per annum.
These mushrooms are long, thin, and white with tiny caps on the ends. They grow in clusters and have a nutty, earthy, and umami flavour. Enoki mushrooms are 88% water, 8% carbohydrates, 3% protein, and contain negligible fat. They are an excellent source of B vitamins, thiamine, niacin, and pantothenic acid, and also supply moderate amounts of riboflavin, folate, and phosphorus.
Enoki mushrooms are a versatile ingredient and can be used in soups, stir-fries, salads, and other dishes. They are often sold in bundles and can be purchased either wrapped in plastic packaging or vacuum-packed. When cooking with enoki mushrooms, it is important to clean them thoroughly and separate the mushroom clusters into individual stems for easier cooking and presentation.
Despite their popularity in East Asian cuisine, enoki mushrooms have been the subject of multiple recalls internationally due to Listeria contamination. Listeria infection, or listeriosis, is a foodborne illness that can cause serious health issues, especially in those aged 65 or older, pregnant, or immunocompromised. Symptoms of listeriosis include fever, muscle aches, nausea, vomiting, and diarrhoea. To reduce the risk of Listeria infection when handling enoki mushrooms, it is recommended to cook them thoroughly before consumption and store them separately from foods that will not be cooked.
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Enoki mushrooms are rich in B vitamins, thiamine, niacin and pantothenic acid
Enoki mushrooms have been recalled several times since 2022 due to a Listeria outbreak. The Food and Drug Administration (FDA) issued an alert regarding a Listeria monocytogenes outbreak linked to these mushrooms. Despite this, enoki mushrooms are highly nutritious and provide an array of health benefits.
Enoki mushrooms are rich in B vitamins, thiamine, niacin, and pantothenic acid. They are an excellent source of B vitamins, providing 20% or more of the daily value. Thiamine, also known as vitamin B1, helps regulate nerve cell functions and promotes brain health. Niacin, or vitamin B3, assists in regulating cholesterol levels and supports brain health. Pantothenic acid, or vitamin B5, is essential for synthesizing fatty acids in the body.
In addition to their high content of B vitamins, thiamine, niacin, and pantothenic acid, enoki mushrooms offer a range of other nutritional benefits. They are a good source of dietary fiber, which aids in normalizing bowel movements and preventing constipation. Enoki mushrooms also contain antioxidants, including ergothioneine, gallic acid, quercetin, and ferulic acid, which help protect cells against free radical damage and may reduce the risk of chronic diseases such as cancer and heart disease.
The nutritional value of enoki mushrooms, or Flammulina filiformis, has long been recognized, and they have been cultivated in China since 800 AD. They are widely used in East Asian cuisine and are known for their unique taste and crispy texture.
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Enoki mushrooms are typically grown in the dark
Enoki mushrooms, also known as enokitake, golden needle mushrooms, futu, seafood mushrooms, or lily mushrooms, have been cultivated in China since 800 AD. They are typically grown in the dark, which results in pallid, white, slender fruitbodies with undeveloped caps. Exposure to light results in more normal, short-stemmed, coloured fruitbodies.
Enoki mushrooms are winter fruiting mushrooms with long white stalks and delicate pinhead caps. They are very delicate fungi in an almost filament form, and they are often the only mushrooms available in winter. Enoki mushrooms are widely eaten in East Asia and are a common ingredient in soups, salads, and other dishes. They can be refrigerated for approximately one week.
Growing enoki mushrooms at home is easy, and they can be grown in a cool, dark place such as a refrigerator shelf, a dim basement, or a pantry. They can also be left in a shady spot outside as long as temperatures do not drop below freezing. Enoki mushrooms prefer warm, dark conditions, with an ideal temperature of 70°F–80°F during the incubation stage. For fruiting, temperatures between 55°F and 65°F work best. High humidity is also required, so the substrate should be kept moist.
Enoki mushrooms are a nutritional powerhouse, packed with health benefits. They are an excellent source of B vitamins, thiamine, niacin, and pantothenic acid, while also supplying moderate amounts of riboflavin, folate, and phosphorus. They are fiber-rich, aiding digestion and helping to regulate blood sugar levels, and they contain protein, amino acids, and dietary fiber. Research suggests that enoki mushrooms may have anti-cancer and immune-boosting effects.
However, despite their health benefits, enoki mushrooms have been the subject of multiple recalls due to Listeria contamination, with the first alert issued by the Food and Drug Administration in 2022. Symptoms of listeriosis include fever, muscle aches, nausea, vomiting, and diarrhea.
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Frequently asked questions
Enoki mushrooms have been recalled due to potential contamination with Listeria monocytogenes, a bacteria that can cause listeriosis, a serious and possibly fatal infection.
Common symptoms of listeriosis include fever, muscle aches, nausea, vomiting, and diarrhea. In severe cases, it can lead to meningitis or septicemia.
The FDA and CDC recommend the following: avoid eating enoki mushrooms raw and cook them thoroughly before consumption; store raw enoki mushrooms separately from foods that won't be cooked; wash your hands and any surfaces that have touched raw enoki mushrooms.
Consumers are advised to return the products to the store for a full refund. Do not consume the mushrooms and follow any instructions provided by the manufacturer and health authorities.
Enoki mushrooms are long, thin, and white with tiny caps on the ends. They are commonly used in East Asian cuisines, particularly in Japanese, Chinese, and Korean dishes such as soups, stir-fries, and salads.
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