The Food Standards Agency has agreed that cultivated mushrooms no longer need to be peeled or cooked. In the light of work undertaken by the mushroom industry since a single incidence of Salmonella Kedougou in 2001, the FSA consulted with the Advisory Committee on the Microbiological Safety of Food (ACMSF).
Members of the Mushroom Bureau indicated that they were now content for the ‘peel and cook’ element of the Agency’s advice to be withdrawn. Members asked for it to be made clear that they were referring to commercially-cultivated mushrooms only, not to wild mushrooms.
Two years ago freshinfo reported that the Food Standards Agency (FSA) had decided that cultivated mushrooms should be peeled or cooked - and consumers should be advised to prepare the mushrooms before eating.
The UK mushroom industry criticised certain national newspapers for stirring up unwarranted trouble over An FSA report linked mushrooms with salmonella and, despite admitting that the risk to humans was minimal, acted on the basis of national media reports that the UK mushroom industry branded “irresponsible”.
Now that decision has been overturned, what are the implications for the mushroom industry this summer?
1. Mushrooms can, once again, be promoted and sold as a salad vegetable, now that cultivated mushrooms can be eaten raw.
2. Mushrooms now come in line with all other vegetables at point-of-sale - Wash (or rinse) before use.
3. The shelf barker signs can now be removed from all stores.
4. The words ‘PEEL’ and ‘COOK’ can be taken off pre-pack labels.
The FSA has already contacted the British Retail Consortium, which in turn, advises the food technologists employed by the multiples. The Mushroom Bureau has advised supermarket mushroom buyers and briefed its membership to check all its packaging and do store checks.
Speaking on behalf of the industry, Adrian Sampson, chairman of the Mushroom Bureau, said: “I am absolutely delighted with this news. It has been a long time coming but our industry took the matter seriously and the Bureau has been persistent in its lobbying. It has been in talks with the FSA since last summer. Now we can look forward to this summer and to selling our mushrooms as a salad ingredient.
“I only hope the weather is as good this year as last summer. With health and obesity such an issue at the moment, we want everyone to eat more fat-free, low calorie mushrooms; we want them to toss sliced mushrooms into salads, use mushrooms as dippers instead of crisps for snacking, and cook them on the barbecue.
For further information please contact Victoria Lloyd-Davies. Tel: 020 7261 1086. e-mail: Victoria@kingedwardwalk.freeserve.co.uk
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