Quality and Safety production of Edible Fungi

High-quality and safe production of edible fungi is an important part of the sustainable development of edible mushroom industry. It helps to save resources, protect the environment, improve the competitiveness of products in the international market, increase export trade volume and prices, and increase the income of mushroom farmers. In recent years, with the increase of planting varieties of edible fungi, the expansion of cultivation resources, the expansion of cultivation area and the expansion of cultivation areas, some producing areas change the formula arbitrarily in order to pursue high yield and add some chemical components with unknown uses and mechanisms. in order to one-sided pursuit of labor-saving, take some unscientific production management measures; coupled with the impact of environment and water quality on the cultivation environment, the pollution of edible fungus cultivation occurs from time to time. After China's entry into WTO, many products have to be strictly tested by the international market, and the domestic food market admission system should also be implemented. Therefore, it is necessary to put forward and implement the high-quality and safe production of edible fungi, improve the quality of the products, and make the products meet the new requirements of "nature, nutrition and health care".

In the safe production of edible fungi, the cultivation management should follow the following principles: first, to ensure the safety of raw materials, including sawdust, cottonseed hull, wheat bran, crop straw, soil covering materials and various added ingredients as culture substrates. The raw materials contaminated by miscellaneous bacteria and the contaminated parts should not be reused for cultivation to prevent the accumulation of harmful substances. Second, the environmental sanitation and water quality of the cultivation sites should meet the standards and requirements of food production, and the water directly sprayed on the mushroom body should conform to the standard of drinking water; third, the prevention and control of diseases and insect pests and the treatment of the production and processing environment should be carried out, and the principle of giving priority to prevention should be carried out. direct spraying of pesticides on the mushroom body is never allowed. When medicaments have to be used, biological agents with low toxicity and high efficiency should be selected, and the time and dose of pesticides should abide by the regulations on the safe use of pesticides. Space disinfectants promote the use of ultraviolet disinfection and 75% alcohol disinfection.

The following six specific measures should be taken.

(1) the cultivation of edible fungi in the surrounding environment of the cultivation field should be far away from the places that may cause pollution, the surrounding environment meets the requirements of food hygiene, and there are no pollution sources and dusts. we should pay more attention to stay away from densely populated settlements and trunk roads, and prevent pollution caused by urban domestic garbage and harmful waste gas, waste water and the activities of too many people.

(2) selection of topography and geomorphology the ideal place for the cultivation of edible fungi should be in the places where the north faces the south, the terrain is open, the water source is clean, and the cultivation resources are rich, so as to maintain air circulation so as to facilitate the growth and reproduction of aerobic edible fungi; as a green food and organic food, the ambient atmosphere should meet the first-class standards of the National Environmental Air quality Standard, and the water quality should meet the drinking water standards. For edible fungi cultivated with soil mulching, such as Agaricus bisporus, straw mushroom, Agaricus blazei Murrill and Pleurotus ostreatus, in addition to meeting the soil quality requirements of their respective cultivation characteristics, it is also necessary to meet the standard of "pollution index control requirements in soil" in "Environmental Technical conditions of Green Food producing areas".

(3) selection of raw materials the existing artificially cultivated edible fungi are saprophytic fungi, and the culture medium is mainly composed of agricultural and forestry scraps. The selection of pollution-free raw materials is an important basic link to prevent the pollution of edible fungus products. for those who use sawdust as the main raw material for cultivation, safety testing should be carried out beforehand. If pesticide residues exceed the standard, water immersion and fermentation can be used to reduce the residue content. When dung grass is used as the main raw material, there are many chances of pollution, such as pesticide residues, heavy metal cadmium and so on. The relevant components in various raw materials should be tested before cultivation, and the raw materials with low harmful components should be selected as the culture medium. All kinds of edible fungi should be cultivated strictly according to the formula, and the composition of the formula should strictly comply with the NY5099-2002 "Safety Technical requirements of Edible Mushroom cultivation substrate".

(4) Control of raw material processing and preparation process

Strictly control the processing environment, prevent the raw materials from being polluted by harmful substances in the process of processing, prevent harmful oil pollution and the mixing of wood chips containing aromatic tree species, etc.; the raw materials of the culture medium should be safe and should be prepared strictly according to the formula of the culture medium. Chemical fertilizers, nutrients and other ingredients that you think can increase production can not be added at will, and the tools and machinery used should also meet the requirements of safety and health.

(5) cultivation varieties and cultivation patterns control nearly 50 species of edible and medicinal fungi that can be cultivated artificially, and there are nearly 100 species that can be domesticated into artificially cultivated species. Because the suitable temperature, humidity and growth rate of mycelium growth of all kinds of bacteria are different, the decomposition rate and assimilation ability of external substances are also different, such as some varieties have strong enrichment ability to some metals, some varieties produce formaldehyde in their own metabolism, therefore, if the product has special requirements for some components, the characteristics of nutrition and metabolism of each strain should be considered. For example, Pleurotus ostreatus is easier to accumulate heavy metals, and this enrichment ability varies from variety to variety. The correlation between cultivation mode and pollution should not be ignored, for soil-covered cultivation, the safety of soil-covering materials should be controlled, the safety of soil on the border and the safety of water quality during water immersion should be paid attention to in off-bag cultivation, and the safety of cultivation environment and water quality should be paid attention to in non-bag-off cultivation.

(6) the control of cultivation and management process is mainly the quality of water quality and the sanitary control of harvesting appliances. The water quality sprayed directly on the fruiting body must meet the drinking water standards; for the immersed bacteria bags, the water quality must at least meet the livestock drinking water standards. The utensils harvested should meet the hygiene requirements of food raw materials, and the harvesting personnel should also wear special gloves when collecting products for special purposes.

In short, in the process of edible mushroom production, attention should be paid to the environment and all aspects of production, and strictly implement the NY/T3912-2000 "Environmental Technical conditions for the producing area of Green Food", the quality standards of NY-5095-NY-5099 's green food "Lentinus edodes", "Pleurotus ostreatus", "Agaricus bisporus", "Agaricus auricula" and "Technical requirements for the Safety of Edible Mushroom cultivation Matrix", so that edible mushroom products can not only become pollution-free food. And can become green food or organic food.