Challenges and Regulations in Fungal Food Engineering
Perspectives on Edible Mushrooms and Fungal Biotechnology in Modern Food Production Systems, Bentham Science Publ, ss.281-315, 2026
- Yayın Türü: Kitapta Bölüm / Araştırma Kitabı
- Basım Tarihi: 2026
- Doi Numarası: 10.2174/9798898814052126010014
- Yayınevi: Bentham Science Publ
- Sayfa Sayıları: ss.281-315
- Anahtar Kelimeler: Edible mushroom processing, Food safety risk assessment, Fungi based foods, Safety hazards in fungi
- Bursa Uludağ Üniversitesi Adresli: Evet
Özet
Novel food approaches become more popular over time due to the healthy nutritional trends and also environmental concerns. Fungi-based foods are attracting increasing attention as an important component among all these trends and approaches due to their rich nutritional value, relatively environment-friendly production processes, and their low-fat content profile. However, a strong need for careful attention arises in terms of food safety and consumer health, despite all the nutritional and environmental advantages of edible fungi. Allergens, heavy metal accumulation, mycotoxin contamination, and microbial growth are the aspects that primarily require assessment as potential food safety risks. This chapter examines these intrinsic/extrinsic risks in relation to species biology, cultivation substrates, post harvest processing, and storage conditions. It also discusses the difficulties in analytical determination of trace contaminants in complex mushroom matrices. Following the risk landscape, multi-layered mitigation strategies such as inspection schemes grounded in Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Points (HACCP), cold chain, modified/active atmosphere packaging, irradiation, fermentation, and enzymatic detoxification are evaluated. The Codex Alimentarius guidelines on a global scale are compared with the new food regulations in the EU, North America, and Asia markets, and the common risk assessment principles, traceability, and labeling requirements are summarized. The chapter also addresses patent trends in the field of mycoproteins, enzymes, and biomaterials; ethical-social debates around genome editing, circular economy, and citizen science. In conclusion, this study, which integrates microbiology, process engineering, analytical chemistry, and policy dimensions, provides a comprehensive roadmap for food engineers, regulators, and entrepreneurs to bring mushroom-based products to market in a safe, sustainable, and consumer-confident manner.