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Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi |
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| Authors: | José E Pardo Vinícius Reis de Figueirêdo Manuel Álvarez-Ortí Diego C Zied Jesús A Peñaranda Eustáquio Souza Dias Arturo Pardo-Giménez |
| Institution: | 1. Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071, Albacete, Spain 2. Instituto Federal de Educa??o, Ciência e Tecnologia Baiano, Rodovia BR 420, KM 2,5–Zona Rural, Santa Inês, BA, 45320-000, Brasil 3. Faculdades Integradas de Bauru (FIB), Rua Rodolfina Dias Domingues, 11, Jardim Ferraz, Bauru, SP, 17056-100, Brasil 4. Departamento de Biologia, Universidade Federal de Lavras, C.P. 3037, Lavras, MG, 37200-000, Brasil 5. Centro de Investigación, Experimentación y Servicios del Champi?ón (CIES), C/Pe?icas, s/n; Apdo. 63, Quintanar del Rey, 16220, Cuenca, Spain |
| Abstract: | The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation. |
| Keywords: | Cultivated mushroom Hygiene Quality Security Self-control |
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