title: Application of Hazard Analysis and Critical Control Points (HACCP) to the Cultivation Line of Mushroom and Other Cultivated Edible Fungi.
abstract: The Hazard analysis and critical control points (HACCP) is a preventive system which seeks to ensure food safety and security. It allows product protection and correction of errors, improves the costs derived from quality defects and reduces the final overcontrol. In this paper, the system is applied to the line of cultivation of mushrooms and other edible cultivated fungi. From all stages of the process, only the reception of covering materials (stage 1) and compost (stage 3), the pre-fruiting and induction (step 6) and the harvest (stage 7) have been considered as critical control point (CCP). The main hazards found were the presence of unauthorized phytosanitary products or above the permitted dose (stages 6 and 7), and the presence of pathogenic bacteria (stages 1 and 3) and/or heavy metals (stage 3). The implementation of this knowledge will allow the self-control of their productions based on the system HACCP to any plant dedicated to mushroom or other edible fungi cultivation.
authors.affiliation: Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
authors.forename: José E
authors.initials: JE
authors.lastname: Pardo
authors.affiliation: Instituto Federal de Educação, Ciência e Tecnologia Baiano, Rodovia BR 420, KM 2,5-Zona Rural, Santa Inês, BA 45320-000 Brasil.
authors.forename: Vinícius Reis
authors.initials: VR
authors.lastname: de Figueirêdo
authors.affiliation: Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
authors.forename: Manuel
authors.initials: M
authors.lastname: Alvarez-Ortí
authors.affiliation: Faculdades Integradas de Bauru (FIB), Rua Rodolfina Dias Domingues, 11, Jardim Ferraz, Bauru, SP 17056-100 Brasil.
authors.forename: Diego C
authors.initials: DC
authors.lastname: Zied
authors.affiliation: Escuela Técnica Superior de Ingenieros Agrónomos, Universidad de Castilla-La Mancha, Campus Universitario, s/n, 02071 Albacete, Spain.
authors.forename: Jesús A
authors.initials: JA
authors.lastname: Peñaranda
authors.affiliation: Departamento de Biologia, Universidade Federal de Lavras, C.P. 3037, Lavras, MG 37200-000 Brasil.
authors.forename: Eustáquio Souza
authors.initials: ES
authors.lastname: Dias
authors.affiliation: Centro de Investigación, Experimentación y Servicios del Champiñón (CIES), C/Peñicas, s/n; Apdo. 63, Quintanar del Rey, 16220 Cuenca, Spain.
authors.forename: Arturo
authors.initials: A
authors.lastname: Pardo-Giménez
keywords: Cultivated mushroom; Hygiene; Quality; Security; Self-control