Assessment of Microbiological Safety and Physicochemical Changes of Grey Oyster Mushroom (Pleurotus sajor-caju) during Storage at 4 °C and 25 °C

This study aimed to evaluate the microbiological and physicochemical properties of grey oyster mushroom during storage (day 0, 3, 6, 9, 12) at 4 °C 25 °C. The microbial quality safety analyses were aerobic plate count (APC), yeast mould count, Escherichia coli Bacillus cereus Listeria monocytogenes while pH, water activity, colour, firmness. Grey stored showed increasing trend in all counts. A similar was observed °C, but with higher counts except for L. which had a slight reduction from 1.82 ± 1.16 day 0 0.24 0.34 log CFU/g 6. pH quite stable when (6.42 0.03 6.46 0.21 12). decrease 5.38 0.93 6). Browning Index (BI) increased indicated by colour changes on cap (front back) especially Firmness analysis carried out stalk decreasing storage, displayed prominent loss firmness as compared In conclusion, slower deterioration is based lower counts, minimal BI, mushroom.