All Title Author
Keywords Abstract

Study on Quality and Safety Risk Factors of Edible Fungi and Preventive Measures: Take China as an Example

DOI: 10.4236/oalib.1103154, PP. 1-10

Keywords: Edible Fungi, Quality and Safety, Heavy Metal, Pesticide Residue, Chemical Agents, Microbial Pollution Problems

Full-Text   Cite this paper   Add to My Lib


Agricultural product quality and safety are local and international research hotspots. China was the world’s largest producer of edible fungi, but quality and safety problems restricted the sustainable development of this industry, which is the sixth largest class of agricultural products in China. Consumers have become increasingly concerned with the quality and safety of edible fungi because they can be easily contaminated with heavy metals, chemical pesticide residues, chemical additives, and microbes. This study summarized the safety problems of edible fungi to develop control measures for ensuring their quality and safety.


[1]  Barros, L., Baptista, P., Correia, D., Casal, S., Oliveira, B. and Ferreira, I. (2007) Fatty Acid and Sugar Compositions, and Nutritional Value of Five Wild Edible Mushrooms from Northeast Portugal. Food Chemistry, 105, 140-145.
[2]  Ribeiro, B., Andrade, P., Silva, B., Baptista, P., Seabra, R. and Valentao, P. (2008) Comparative Study on Free Amino Acid Composition of Wild Edible Mushroom Species. Journal of Agricultural and Food Chemistry, 56, 10973-10979.
[3]  Ge, Y.X. and Guo, Z.J. (2013) Comparison and Selection of Organization Modes in Edible Fungus Industry of Shandong Province. Asian Agricultural Research, 5, 33-37.
[4]  Li, M. and Hu, J.L. (2014) Study on Survival Strategies of Farmers Engage in Small-Scale Household Cultivation of Edible Mushrooms: Take Shandong Province as an Example. Modern Economy, 5, 1092-1100.
[5]  (2006) Quality Supervision, Inspection and Test Center of Microbial Fertilizer and Edible Fungus Strains in Ministry of Agriculture. The Edible Fungus Technology Standard Assembly. China Standard Publishing House, Beijing.
[6]  Shen, P. (2000) Microbiology. Higher Education Press, Beijing.
[7]  Jia, Y.M. (2007) Food Microbiology. China Light Industry Press, Beijing.
[8]  Xu, L.H., Chen, Q.B. and Ye, C.W. (2005) The Study on the Absorption and Enrichment Regularity of Harmful Heavy Metal by Edible Fungi. Agricultural Journal of Environmental Science, 24, 42-47.
[9]  Lei, J.F. and Yang, D.F. (1990) The Heavy Metal Content of Edible Fungi and the Research of Edible Fungus Heavy Metal Enrichment. Chinese Edible Fungus, 9, 14-17.
[10]  Sun, M.H., Wu, X.Q. and Wei, H.L. (2007) The Control Technology Research Progress of Edible Fungi Poisonous and Harmful Substances. Chinese Lin Vice Speciality, 15, 74-77.
[11]  Huang, C.Y. and Zhang, J.X. (2004) Studies on the Enrichment of Heavy Metals in Edible Fungi. Chinese Edible Fungi, 23, 7-9.
[12]  Lv, Z.Z. (2006) Edible Fungi Culture. Higher Education Press, Beijing.
[13]  Wu, X.Q., Huang, Z.L. and Wei, H.L. (2003) Mushrooms Pollution-Free Production Technology. China Agriculture Press, Beijing.
[14]  Zhang, Z.H. (2007) Reasonable Use of Pesticides and the Standard of Pesticides Residue Limits. Chemical Industry Press, Beijing.
[15]  Men, D.Y., Tan, Q. and Wang, N. (2004) The Principle of Pesticide Use in the Production of Edible Fungi. Journal of Edible Fungi, 11, 51-56.
[16]  Bosona, T.G. and Gebresenbet, G. (2011) Cluster Building and Logistics Network Integration of Local Food Supply Chain. Biosystems Engineering, 4, 294-302.
[17]  Aruoma, O.I. (2006) The Impact of Food Regulation on the Food Supply Chain. Toxicology, 221, 119-127.


comments powered by Disqus

Contact Us


微信:OALib Journal