Non-pollution production of mushrooms

Shiitake mushroom is one of the major export mushroom species in China. The mushrooms that have long been recognized as "green health foods" have been lagging behind in environmental protection because of the relative lag in environmental protection during the production process, and the ecological environment has become more polluted. As a result, the content of harmful substances in mushrooms has become higher and higher, which has seriously affected the mushrooms. The quality and flavor of edible fungi and their products. Therefore, the pollution-free production of mushrooms is particularly important. First, the pollution of mushroom production methods 1. Cultivation raw materials The main raw materials for the cultivation of contaminated shiitake mushrooms are eucalyptus. Crop waste such as wood chips and cottonseed husks can also be used to cultivate shiitake mushrooms. Some eucalyptus wood grows for a long time in places rich in heavy metals such as mercury or cadmium, and its wood contains more mercury or cadmium. Cottonseeds contain gossypol, and heavy metals such as lead and arsenic can directly contaminate the cultivation material. Therefore, in the cultivation of shiitake mushrooms, if these raw materials are used in large quantities, the above-mentioned harmful substances will enter the bacterial tissue through the “food chain”. If people eat these shiitake mushrooms for a long time, these poisons will be enriched in the body and the health will be impaired. 2. The pollution of shiitake mushrooms during the management process may be contaminated at any time during the production process. The ways of pollution are: the water used for the ingredients is not clean; 37%-40% of formaldehyde is often used for disinfection and sterilization; and carbendazim, dichlorvos, omethoate, and even highly toxic pesticides such as “1605” are commonly used for pest control. The above-mentioned medicaments have high toxicity and stability, and have a high residual amount in mushrooms, which may be toxic to the human body. 3. Pollution in the processing of the product 1 Pollution of raw materials: The mushroom production site is generally more humid, the moisture content of the mushroom body is high, and if it is not processed in time after harvesting (such as exporting fresh mushrooms, it must be quick-frozen and fresh-keeping or sealed packaging), and stacked. Together, it is easy to cause spoilage. If the strain is not strictly removed during processing, product contamination may result. 2 Additive contamination: During the processing of fresh mushrooms, chemical drugs such as sodium metabisulphite and dilute hydrochloric acid are often used as color protection, preservation and preservatives. These drugs will always remain in the mushroom body and cause product contamination. 3 Process pollution: There are many processing procedures for mushroom products. For example, canned mushrooms can be washed, cut, canned, souped, sterilized, vented, sealed, etc., to relax the strict requirements for a process. , it may lead to pollution. If the sterilization pressure is not enough or the time is not enough, the exhaust gas is insufficient and the seal is not tight, the harmful bacteria will remain in the product, and the product will be corrupted. (4) Contamination of operators: If operators who harvest fresh mushrooms or process raw materials are not clean, or suffer from infectious diseases such as hepatitis B and tuberculosis, or spitting, they will directly contaminate processed raw materials and products. 4. Contamination in the process of storage, transportation, etc. The export of shiitake dried products such as packaging is not strict, the environment is dirty, the storage conditions are poor (high humidity, poor ventilation conditions), it is susceptible to moisture mildew; transport, such as refrigeration equipment misalignment, temperature changes Large, unclean tools, etc., will cause the mushroom body to be contaminated. Second, measures to prevent contamination of mushrooms Strictly select and handle culture materials for cultivation of shiitake mushrooms 1 Use fresh, dry, mold-free wood chips, cotton seed husks and other crop stalks or eucalyptus materials grown on sunny slopes for cultivation. 2 Avoid the use of crop residues that have been highly toxic pesticides as cultivation materials. 3 It is best not to use a single-component culture medium and use a less polluting multi-component mixed culture medium. 4 Before the culture materials are used, they must be exposed to sunlight and use ultraviolet rays in the sun to kill some of the germs and eggs in the raw materials. 5 Use clinker as much as possible. Practice has proved that, with raw materials such as mushroom cultivation mushrooms, the amount of toxic substances in the mushroom body than clinker cultivation. 6 Vigorously develop and use less cultured materials such as mango, genus reed, blotch, reed, and holy festival. 2. When pests and diseases are controlled, the use of highly toxic pesticides for the control of pests and diseases from exporting shiitake mushrooms shall be strictly controlled. Dimethoate, cypermethrin, and other highly effective, low-toxic, low-residue chemical agents and biological insecticides such as Beauveria bassiana and pyrethrum should be used. Fumigant can substitute aluminum phosphide for formaldehyde, and fungicides can use fungicides such as dexamethasone, rice bran, jinggangmycin and allicin. These drugs have good preventive and control effects on mushrooms and other mushrooms. 3. In the aspects of color protection, preservation, and preservation of mushrooms, non-toxic or low-toxic chemical agents should be used. Sodium metabisulphite is forbidden to be used as color protection and preservative. China has begun to use vitamin C, vitamin E and sodium chloride (ie, salt) for color protection. It is best to use radiation to keep fresh, it can kill the mushroom inside and outside the microorganisms and insects, and no harmful residues. 4. Product processing must strictly abide by the operating procedures. 1 Export fresh mushrooms. Clean, grading, and packing in time. The mushroom body must be fresh, free of pests and diseases, and no mechanical damage. The packaging uses special food-grade non-toxic plastic bags vacuum sealed packaging, and then a large plastic bag set, and finally packed with a cardboard box with a vent hole, sealed with a transparent tape, and timely export. (2) To dry dried mushrooms, dry methods using a combination of drying and baking should be adopted, and baking temperature should be strictly controlled to prevent baking and baking. Try to avoid directly using coal or charcoal fire to avoid pollution. The moisture content of dried mushrooms is controlled below 13%. The prepared dried mushrooms are sealed and packaged in double plastic bags, and then packed in specially-made wooden boxes (or cardboard boxes). The names, weights, and places of production outside the boxes are stored in a dry and ventilated place and are prohibited from coexisting with pesticides, chemical fertilizers, and other substances. To prevent bad gas pollution. 3 The operators must be in good health. All patients suffering from hepatitis B, pneumonia, bronchitis, and skin diseases must not engage in the production and processing of exported mushroom products. 4 When processing mushrooms, disinfection, venting, sealing and other processes must be strictly followed in accordance with the provisions of cleanliness, sanitation, quantitative, constant temperature, timing, etc., must not cut corners in order to avoid disinfection, sterilization is not complete and the exhaust seal is not Strictly caused the product to be contaminated. 5 The processed product should be sold as soon as possible; in order to avoid long-term deterioration and deterioration. China Agricultural Network Editor

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