Imported enoki mushrooms and contamination by Listeria monocytogenes
The bacterial pathogen Listeria monocytogenes can cause severe disease in susceptible populations. As a result of stringent hygiene practices on Australian farms there have been no recorded detections of the bacteria in more than 8 years and 160 tests of Agaricus mushrooms However, the same cannot be said for imported enoki mushrooms, with frequent detections of this dangerous microbe both here and overseas. Find out why and how imported enoki mushrooms get contaminated, and the best option for you to stay safe.
Food Safety Update; Harps and Compost
Stringent food safety requirements have left some Mushroom farmers concerned regarding the requirements for compost pasteurisation. The Australian Mushroom growers association has collated evidence around the typical composting process, including information on included times and temperatures used, plus supporting data demonstrating that this eliminated human pathogens.
After submission to the HARPS stakeholder committee, this composting process has now been formally recognised as an alternate treatment process.
Stringent food safety requirements have left some Mushroom farmers concerned regarding the requirements for compost pasteurisation. The Australian Mushroom growers association has collated evidence around the typical composting process, including information on included times and temperatures used, plus supporting data demonstrating that this eliminated human pathogens.
After submission to the HARPS stakeholder committee, this composting process has now been formally recognised as an alternate treatment process.
Protecting the Australian Mushroom Industry with Safe Mushroom
The Australian mushroom industry has long been committed to both ‘promote and protect’. This means that investment in mushroom promotion and marketing is underpinned by sound science and effective risk management. The industry includes both small and large grower operations. Some supply retailers and require GSFI level food safety certification. Other, smaller growers, do not. In a food safety crisis, BOTH pose equal reputational risk. It is therefore important that the industry is protected by helping non-certified growers achieve best practice, and helping to build good food safety culture for all staff within certified farms.
The Australian mushroom industry has long been committed to both ‘promote and protect’. This means that investment in mushroom promotion and marketing is underpinned by sound science and effective risk management. The industry includes both small and large grower operations. Some supply retailers and require GSFI level food safety certification. Other, smaller growers, do not. In a food safety crisis, BOTH pose equal reputational risk. It is therefore important that the industry is protected by helping non-certified growers achieve best practice, and helping to build good food safety culture for all staff within certified farms.
Navigating Food Safety Certification Challenges
This webinar looks at the challenges of Food Safety Certification and how to navigate them.
The content in this webinar has been funded through the Hort Innovation project MU20000 - Extension and adoption for food safety, quality and risk management. It is funded through the Hort Innovation Research and Development Mushroom Fund and contributions from the Australian Government.
The webinar was recorded through the Hort Innovation Project MushroomLink (MU21003 - Mushroom industry communications program). It is funded through the Hort Innovation Research and Development Mushroom Fund and contributions from the Australian Government.
Additional resources
AMGA food safety page (posters, training videos and more)
Introduction to the Safe Mushroom Food Safety Program (2 minute video)
About the presenters
Dr Jenny Ekman
Dr Ekman is a postharvest physiologist and communicator who works to maximise produce freshness and value while minimising supply chain losses. She is passionate about applying science to improve commercial and consumer outcomes.
Dr Ekman has more than 20 years’ horticultural research experience in Australia, USA and the Philippines. She has led research projects on food safety, fruit-fly management, broccoli, chestnuts and vegetables, and is developing a definitive postharvest manual and app for the Australian vegetable industry. She has worked extensively in fruit physiology, completing projects funded by HAL, RIRDC and ACIAR.
Melisa Cavallaro
Melisa Cavallaro is a certified HACCP Practitioner with over 15 years’ experience in food safety consulting, specialising in fresh produce. She is passionate about safe guarding the Australian agricultural industry and is dedicated to bridging the gap between GFSI certifications and small family-operated farms.
Food Safety FAQs - your questions answered
Clare Hamilton-Bate has had more to do with food safety certification than just about anyone in Australia. Clare has also been an advisor to the mushroom industry for over 10 years. MushroomLink recently talked to Clare about tips and traps for QA managers on mushroom farms.
A visit from the auditor has been known to strike fear into the heart of even the most organised mushroom business QA manager. This is not necessarily because records are not in order, or practices are in any way unsafe. It has more to do with uncertainty about the process itself. People may wonder “What will the auditor ask?” “What evidence will I need to provide?” “What haven’t I done?” “What do I do if I get a lot of corrective actions?”. It can be like going for an exam without knowing the scope of the subject. Clare Hamilton-Bate has had more to do with food safety certification than just about anyone in Australia. Clare has also been an advisor to the mushroom industry for over 10 years. MushroomLink recently talked to Clare about tips and traps for QA managers on mushroom farms.
MU20006 - Podcast episode 3
Keeping control of a potentially industry-damaging story in a complex media landscape can be challenging, but not impossible, if everyone works together to prevent an issue becoming a crisis.
Analysing the ‘needle in strawberries’ crisis concludes the series, with special guest Rachel Mackenzie (now executive director of Berries Australia, formerly of Growcom) sharing her valuable insights into what the mushroom industry can learn from this experience.
Podcast funded through the levy project MU20006, Mushroom industry crisis and reputation risk management.
MU20006 - Podcast episode 2
Keeping control of a potentially industry-damaging story in a complex media landscape can be challenging, but not impossible, if everyone works together to prevent an issue becoming a crisis.
In episode 2 of the series, Patrick and Clare cite examples of types of issues specific to the mushroom industry, including product relates risks (that can impact food safety) and people related risks (e.g., seasonal work force related issues, industry ‘cowboys’ or disgruntled employees).
Podcast funded through the levy project MU20006, Mushroom industry crisis and reputation risk management.
The Industry testing program: Rebooted!
Written By: Dr Jenny Ekman
TESTING TO PROVE, OR TESTING TO IMPROVE?
Among the seemingly endless list of compliance requirements that all fresh produce businesses face, verification testing is often questioned from both a cost and value perspective. “Why do we have to test” is a common question, and for most, the answer would be “because our customers say we have to”. While the answer is not wrong, the driver for compliance is misguided.
Anyone in the business of growing and supplying food to consumers understands that consumers trust the food they buy is safe and rely on the integrity of both process and product.
The seemingly endless range of testing for heavy metals, chemical residues and microbial contamination won’t itself make the product safer. However, it will provide assurance and surety that the processes followed deliver a product that is free from residues and safe to eat, factors that are critically important at a business, industry and ultimately customer level.
The Testing Program
For some years now, the Australian Mushroom Growers’ Association (AMGA) has organised competitively priced testing of fresh mushrooms and inputs (water, compost) for members. The testing commenced in the early 2000s, with the program including all the microbial, chemical residue and heavy metal tests required by food safety certification programs.
As well as providing keen pricing, the advantage of using the industry program is that all test results are reviewed and reported back accompanied by an explanation of what they mean. In other words, whether any of the results raised concerns and what should happen next if they did.
The de-identified results gathered through the program over the last 15 years are also a valuable resource for the industry as a whole. For example, from 186 tests of fresh mushrooms in the previous five years, there has been only a single detection of E. coli (which was <100 CFU/g), no detections of Salmonella spp. and no detections of Listeria monocytogenes.
Such data provides objective, defensible evidence that growers are following good practices and mushrooms are safe to eat.
Until now, the on-request testing procedure was that growers downloaded a form from the AMGA website, filled it in and sent it back to the Association. A request would then be made for a test kit to be sent to the grower from the lab. The grower took the samples, filled in the analysis request form, and returned it to the lab for testing. While this has worked well enough, it certainly added unnecessary steps in the process, an extra layer of complexity and, therefore, an opportunity for error.
Now, with the support of levy-funded project MU20000 - Extension and Adoption for Food Safety, Quality and Risk Management, every mushroom business can conduct one full suite of chemical and microbial tests each year – for FREE.
The testing on fresh mushrooms includes chemical residues (CR006), heavy metals (ESM-02) and microbial contamination (E. coli, Salmonella spp and L. monocytogenes). The program also includes a water test for E. coli (CFU/100ml).
This industry-wide service is designed to encourage verification testing to support individual businesses. It will also strengthen the pool of de-identified test data available, helping identify and manage potential risks.
The Process
Simply email your request to the Food Safety (FS) project team, and the kit will arrive in the mail accompanied by instructions, a pre-filled analysis request form and a return pre-paid satchel.
This new system also means that absolute confidentiality is ensured regarding the results. Only the FS project team will know which grower code links to which individual farm.
Again, results will be accompanied by an interpretation of what they mean. For efficiency, testing through this program will be available three times a year. The first round of free testing will commence at the start of April. The following testing rounds will be in August and December.
Email Dr Jenny Ekman to receive your FREE chemical, microbial and heavy metal test kit, helping the industry demonstrate the high standards of Australian mushrooms and providing you with the data you need for an audit.
The current testing program arrangements will continue for those businesses who need to test other inputs or test more frequently. This will now follow the new and improved administrative process.
An updated cost schedule will be available on request.
Lessons from chemical and heavy metal testing
Just like forensic investigators on TV, chemical residue or heavy metal test results can provide vital information on inputs such as compost and compost ingredients, supplements and chemicals.
When residues are detected, they are usually well below the maximum residue level (MRL). However, when there are detections, it is worth considering at what percentage of the MRL they are and reviewing factors such as inputs, use patterns and application rates. this approach ensures total control of products and processes, in the most cost-effective way.
Lessons from microbial testing
Close monitoring of microbial test results can often pre-empt an issue before it becomes a problem. Indicator organisms detected at low levels in products or inputs can help identify issues with infrastructure, cleaning and hygiene practices.
A problem understood is a problem solved, and testing produces the opportunity for this understanding
This article was originally published in the 1st issue 2022 edition of the Australian Mushrooms Journal
MU20006 - Mushroom industry crisis and reputation risk management
Key research provider: Australian Mushroom Grower’s Association
This investment is maintaining a crisis and reputation risk management plan for the Australian mushroom industry. In the event of an issue or crisis, having a clear plan in place ensures the industry is prepared with the information and processes needed to respond effectively, responsibly and in a coordinated, unified way. A plan, and the relevant training this project will deliver, also ensures that stakeholders involved in crisis response for the industry understand the process and are equipped and ready to be involved.
It builds on the work completed under Australian mushrooms crisis and risk management (MU18007).
MU20000 - Extension and Adoption for Food Safety, Quality and Risk Management
Key research provider: Australian Mushroom Growers’ Association
This investment is delivering targeted information on food safety, quality and risk management to the mushroom industry through a range of proactive channels. By providing access to extensive information and support, this project will assist all mushroom supply chain businesses and their staff to adopt best practice in their businesses.
An online knowledge hub will be established that hosts practical information on food safety and quality areas such as State and Federal legislation, compliance systems, retailer requirements, and research findings on mushroom food safety. This information will be further disseminated through communications activities such as articles in the mushroom industry journal and e-newsletter, presentations at regional workshops, on-farming training, and webinars.
The project team will provide technical industry support through activities such as representation on the AMSAFE committee, coordination of the verification testing program, advice on all aspects of food safety system compliance, identification of research required to underpin critical limits, and on-call crisis support.
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Despite some project activities being limited by recent COVID restrictions, The project team reports significant progress in a number of areas:
Further refinement of the knowledge and information hub
Development of a basic food safety training program for mushroom farms
Scripting of a video demonstrating the sampling process for testing
Re-booting of the AMGA testing program.
One important achievement has been the development of a simple food safety Code of Practice for non-certified mushroom farms, together with supporting forms and documents. The result is a code that does not impose a heavy burden, but rather encourages good business practice and raises food safety awareness.