Nutritional properties, microbial and sensory quality, and formation of biogenic amines in wild-grown mushrooms (Cantharellus cibarius & Boletus edulis) from Austrian local markets

Abstract

Wild-grown mushroom species chanterelle (Cantharellus cibarius) and porcini mushroom (Boletus edulis), available at Austrian local markets, were evaluated regarding microbial and sensory quality, content of biogenic amines, and proximate chemical composition. Chemical composition varied widely with species, but showed no correlation with sensory quality and microbial load. Chanterelles were characterized by high levels of aerobic mesophilic counts, regardless of sensory quality. In both mushroom species, poor sensory quality was associated with increased counts of Enterobacteriaceae. In porcini mushrooms, the level of ß-phenylethylamine, cadaverine, histamine, and tyramine correlated to the count and type of microorganism. The level of biogenic amines does not pose a risk to healthy individuals. Almost half of the samples purchased were sensorically deficient, indicating handling under poor hygienic conditions or being offered for sale for too long. To obtain wild mushrooms of excellent quality, all relevant stakeholders at harvest and retail level should be trained in hygienic handling of mushrooms.

Keywords

• Chemical composition
• Polyamines
• Enterobacteriaceae
• Yeasts
• Molds
• Foodborne pathogenes