Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (<i>Pleurotus eryngii</i>, <i>Pleurotus ostreatus</i> and <i>Lentinula edodes</i>) at Retail Level and Post-Retail Storage

In this study, the microbiological and sensory quality of cultivated mushrooms (<i>Pleurotus ostreatus</i> and <i>eryngii</i> and <i>Lentinula edodes</i>) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC), <i>Enterobac...

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Bibliographic Details
Main Authors: Simone Schill, Beatrix Stessl, Nadia Meier, Alexander Tichy, Martin Wagner, Martina Ludewig
Format: Article
Language:English
Published: MDPI AG 2021-04-01
Series:Foods
Subjects:
fresh mushrooms
microbiology contamination
sensory quality
potential foodborne pathogens
storage
Online Access:https://www.mdpi.com/2304-8158/10/4/816

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