This standard contains general requirements applicable to all fresh and dried cultivated mushrooms.

Transcription

1 SECTION 1: SCOPE This standard contains general requirements applicable to all fresh and dried cultivated mushrooms. SECTION 2: DEFINITIONS For the purpose of this standard, the following definitions should apply: 2.1 contaminants substances that include physical, chemical and microbial that are not inherently present in mushroom. 2.2 damaged mushroom mushroom that are physically injured; and/or having holes and discoloration caused by maggots/ larvae and contamination by other microorganisms 2.3 dried mushroom unadulterated mushroom without fortification and preservatives obtained by sundrying, convection or hot air drying and/or freeze drying whether whole or sliced. 2.4 fresh mushroom edible mushroom sorted and packed, delivered to the consumer immediately before the liberation of the spores 2.5 main species all mushrooms that are commercially produced or permitted for sale 2.6 mushroom fruiting bodies of mushroom which either grow wild or are cultivated. 2.7 mushroom grits coarsely ground dried mushroom of one species. 2.8 mushroom powder dried mushroom of one species ground so finely as to allow the powder to pass through a sieve having a 200 microns mesh. 2.9 pileus part of the mushroom which serves as the cap 2.10 species biological species and closely related species, e.g. strains of gray, white, yellow and pink Pleurotus ostreatus, sajor-caju, djamor, and P. florida, should be regarded as being of the same species vacuum frozen mushroom 1

2 fresh mushroom of one species which, after cleaning, washing and blanching, are subjected to a freezing process in appropriate equipment and comply with the conditions laid down hereafter in this section and in sub-section 7.2 of this standard. This freezing operation should be carried out in such a way that the range of temperature of maximum crystallization is passed quickly. The quick-freezing process is completed unless and until the product temperature has reached -18 o C (0 o F) at the thermal center after thermal stabilization. SECTION 3: ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 FRESH AND DRIED MUSHROOM Condition: Fresh and dried mushroom should be healthy, i.e. not spoiled, practically clean, firm, undamaged, free as far as possible, from insect damage and other microbes and shall possess the distinct aroma appropriate for the species Composition: In case the mushroom has stalk, the number should not exceed the number of pileus Tolerances for defects Cultivated mushroom Contaminants Physical contaminants A. For uncut mushroom B. For cut mushroom Content of insect-damaged mushroom SECTION 4: HYGIENE Tolerance not more than 0.5% m/m not more than 8% m/m not more than 1% m/m not more than 1% of total damage including not more than 0.5% m/m, serious damage 4.1 It is recommended that the product covered by the provisions of this standard be prepared and handled in accordance with the appropriate sections of the Recommended International Code of Practice - General Principles of Food Hygiene (CAC/RCP , Rev. 2 (1985) Codex Alimentarius Volume 1), and other Codes of Practice recommended by the Codex Alimentarius Commission which are relevant to this product. 4.2 To the extent possible, the product should be compliant in accordance with the Philippine National Standard (PNS) for the Good Cultivation Practices for Mushroom. 4.3 When tested by appropriate methods of sampling and examination, the product: 2

3 Should be free from undesirable microorganisms and parasites (insects, mites and nematodes) in amounts which may represent a hazard to health; and Should not contain heavy metal and other toxic substances beyond the allowable limit 4.4 Products covered by this standard which are in the dried or dehydrated form should be prepared in accordance with the provisions of the Code of Hygienic Practice for Dehydrated Fruits and Vegetables, including Edible Fungi recommended by the Codex Alimentarius Commission (CAC/RCP ). 4.5 Products covered by this standard which are in the vacuum frozen state should be prepared in accordance with the Code of Hygienic Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP ) 4.6 Products covered by this standard which do not fall within one of the categories at 4.4, 4.5 and 4.6 above, for example, mushroom, should be prepared in accordance with the relevant sections of the General Principles of Food Hygiene (CAC/RCP , Rev. 2 (1985) Codex Alimentarius Volume 1). SECTION 5: WEIGHTS AND MEASURES The maximum weight recommended for fresh mushroom is 250grams/pack while for dried mushroom is 1 kilogram/pack. SECTION 6: PACKING, STORAGE AND TRANSPORTATION 6.1 The packaging used for Fresh mushroom should be perforated to allow the free passage of air, if needed. Other materials like paper bags, styrofoam, and cling wrap may also be used for packaging of fresh mushroom. 6.2 Fresh mushrooms other than fleshy and low temperature sensitive species (e.g. Volvariella and Coprinopsis) should be maintained at a low temperature such as will maintain the quality during transportation, storage and distribution up to and including the time of final sale. The recognized practice of thawing and repacking products under controlled conditions followed by the application of the quick-freezing process as defined in sub-section 2.12 of this standard is permitted. 6.3 In the case of (a) Dried Mushroom, and (b) Mushroom Grits and Mushroom Powder, attention is directed to the need to prevent these products from absorbing moisture and being attacked by insects and other microbes, particularly moths and mites. 3

4 SECTION 7: LABELLING In addition to the requirements of the General Standard for the Labeling of Prepackaged Foods (CODEX STAN (Rev ) Codex Alimentarius Volume 1), the following specific provisions apply: 7.1 The Name of the Food Products complying with the definitions and other requirements of this standard should be appropriately designated to indicate their true nature The common name of the species of the mushroom should be stated in addition to the word mushroom". The scientific name of the species should also be stated in parenthesis. 7.2 Other styles The label should contain in close proximity to the name of the product such additional words or phrases that will avoid misleading or confusing the consumer. SECTION 8: METHODS OF ANALYSIS AND SAMPLING This Standard should conform with the Codex Alimentarius Volume 13 Methods of Sampling and Analysis. 4

5 References: Code of Hygienic Practice for Canned Fruit and Vegetable Products recommended by the Codex Alimentarius Commission (CAC/RCP ). Code of Hygienic Practice for Dehydrated Fruits and Vegetables, including Edible Fungi (CAC/RCP ). Code of Hygienic Practice for the Processing and Handling of Quick Frozen Foods (CAC/RCP ) Code of Practice - General Principles of Food Hygiene (CAC/RCP , Rev. 2 (1985) General Principles of Food Hygiene (CAC/RCP , Rev. 2 (1985) Codex Alimentarius Volume 1). General Standard for the Labeling of Prepackaged Foods (CODEX STAN (Rev ) Codex Alimentarius Volume 1). 5