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Mushrooms Traded As Food. Vol II Sec. 1 TemaNord 2012:543 TemaNord Ved Stranden 18 DK-1061 Copenhagen K www.norden.org Mushrooms traded as food. Vol II sec. 1 Nordic Risk assessments and background on edible mushrooms, suitable for commercial Mushrooms traded as food. Vol II sec. 1 marketing and background lists. For industry, trade and food inspection. Background information and guidance lists on mushrooms Mushrooms recognised as edible have been collected and cultivated for many years. In the Nordic countries, the interest for eating mush- rooms has increased. In order to ensure that Nordic consumers will be supplied with safe and well characterised, edible mushrooms on the market, this publica- tion aims at providing tools for the in-house control of actors produ- cing and trading mushroom products. The report is divided into two documents: a. Volume I: “Mushrooms traded as food - Nordic questionnaire and guidance list for edible mushrooms suitable for commercial marketing b. Volume II: Background information, with general information in section 1 and in section 2, risk assessments of more than 100 mushroom species All mushrooms on the lists have been risk assessed regarding their safe use as food, in particular focusing on their potential conte. Oyster Mushroom (Pleurotus ostreatus) TemaNord 2012:543 ISBN 978-92-893-2383-3 http://dx.doi.org/10.6027/TN2012-543 TN2012543 omslag ENG.indd 1 18-07-2012 12:31:40 Mushrooms traded as food. Vol II sec. 1 Nordic Risk assessments and background on edible mushrooms, suitable for commercial marketing and background lists. For industry, trade and food inspection. Background information and guidance lists on mushrooms Jørn Gry (consultant), Denmark, Christer Andersson, National Food Administration, Sweden, Lulu Krüger, Danish Veterinary and Food Administration, Birgitte Lyrån and Laila Jensvoll, Norwegian Food Safety Authority, Niina Matilainen and Annika Nurttila, Finnish Food Safety Authority Evira, Finland, Grímur Olafsson, Public Health Authority of Hafnarfjörður and Kópavogur, Iceland and Bente Fabech, Danish Veterinary and Food Administration (chairperson) TemaNord 2012:543 Mushrooms traded as food. Vol II sec. 1 Nordic Risk assessments and background on edible mushrooms, suitable for commercial marketing and background lists. For industry, trade and food inspection. Background information and guidance lists on mushrooms Jørn Gry (consultant), Denmark, Christer Andersson, National Food Administration, Sweden, Lulu Krüger, Danish Veterinary and Food Administration, Birgitte Lyrån and Laila Jensvoll, Norwegian Food Safety Authority, Niina Matilainen and Annika Nurttila, Finnish Food Safety Authority Evira, Finland, Grímur Olafsson, Public Health Authority of Hafnarfjörður and Kópavogur, Iceland and Bente Fabech, Danish Veterinary and Food Administration (chairperson) TemaNord 2012:543 ISBN 978-92-893-2383-3 http://dx.doi.org/10.6027/TN2012-543 © Nordic Council of Ministers 2012 Cover photo: Jens H. Petersen Photo: Jens H. Petersen; Thomas Stjernegaard Jeppesen; Henning Knudsen; Ole Sparre Pedersen; Jan Vesterholt This publication has been published with financial support by the Nordic Council of Ministers. However, the contents of this publication do not necessarily reflect the views, policies or recom- mendations of the Nordic Council of Ministers. www.norden.org/en/publications Nordic co-operation Nordic co-operation is one of the world’s most extensive forms of regional collaboration, involv- ing Denmark, Finland, Iceland, Norway, Sweden, and the Faroe Islands, Greenland, and Åland. Nordic co-operation has firm traditions in politics, the economy, and culture. It plays an im- portant role in European and international collaboration, and aims at creating a strong Nordic community in a strong Europe. Nordic co-operation seeks to safeguard Nordic and regional interests and principles in the global community. Common Nordic values help the region solidify its position as one of the world’s most innovative and competitive. Nordic Council of Ministers Ved Stranden 18 DK-1061 Copenhagen K Phone (+45) 3396 0200 www.norden.org Content Preface........................................................................................................................................................ 7 Summary ................................................................................................................................................ 11 1. Mushrooms as food ..................................................................................................................... 13 1.1 Mushrooms in trade and industry ............................................................................ 13 1.2 Nutrition ............................................................................................................................ 14 1.3 Mushrooms traded as foods – guidance based on risk assessments ........... 15 2. Legal requirements ..................................................................................................................... 17 2.1 The general food law ..................................................................................................... 18 2.2 EU Rapid Alert Systems ................................................................................................ 19 2.3 Public food control and in-house control .............................................................. 19 2.4 Food Labelling ................................................................................................................. 20 2.5 Regulation on fruits and vegetables ........................................................................ 20 2.6 Novel Food ........................................................................................................................ 21 2.7 National legislation and/or guidance on bioactives................................................ 22 2.8 Contaminants, including radioactivity .................................................................... 23 2.9 Red-listing of threatened species.............................................................................. 26 3. Edible mushrooms....................................................................................................................... 27 3.1 Edible, what is edible? .................................................................................................. 27 3.2 Identification of mushrooms ...................................................................................... 28 4. Mushrooms and adverse effects ............................................................................................. 31 4.1 Microbial contamination .............................................................................................. 31 4.2 Inherent toxicants .......................................................................................................... 32 4.3 Other constituents with adverse effects ................................................................. 33 4.4 Biogenic amines .............................................................................................................. 33 4.5 Allergens ............................................................................................................................ 39 4.6 Poisonings and Poison Information Centres ........................................................ 41 5. Risk assessment of mushrooms, overview ......................................................................... 45 6. Guidance lists on mushrooms traded as food.................................................................... 47 List 1 ............................................................................................................................................... 49 List 2 ............................................................................................................................................... 51 List 3 ............................................................................................................................................... 54 List 4 ............................................................................................................................................... 55 7. Education ........................................................................................................................................ 57 8. Advice and recommendations ................................................................................................. 61 8.1 Advice on safe use of mushrooms ............................................................................ 61 8.2 Recommendations.......................................................................................................... 61 9. References ...................................................................................................................................... 63 10. Optional summaries .................................................................................................................... 69 10.1 Sammendrag .................................................................................................................... 69 10.2 Tiivistelmä......................................................................................................................... 70 Annex I Listed mushrooms and their Nordic names .............................................................. 73 Annex II Addresses ............................................................................................................................
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