Management of hazards and critical points in seed production of Pleurotus ostreatus

Abstract

Seed production of Pleurotus ostreatus is a critical step in the value chain of edible mushroom cultivation, directly influencing quality, safety and productive efficiency. To ensure the microbiological safety, traceability, and reproducibility of the process, a Hazard Analysis and Critical Control Points (HACCP) system
was implemented, conforming to the guidelines of the Food Code and the NC-ISO 22000:2018 standard. The methodology included the formation of a multidisciplinary team, the development and in situ validation of a flow chart and the identification of biological, chemical and physical hazards at each stage of
the process, which were assessed by means of a qualitative risk matrix (probability × severity), which allowed to classify their significance and determine the significance of 23 Critical Control Points (CCP) and critical limits, procedures, corrective actions and verification mechanisms were established, integrating a documented system of control. The results showed that the stages of receiving the substrate, sterilization, aseptic inoculation and final storage concentrated the highest density of high-risk hazards, among the main ones were identified mycotoxins produced by Aspergillus and Fusarium, survival of thermos resistant spores of Bacillus spp, bio-waste formation, pesticides and disinfectants, as well as deficiencies in environmental control during incubation and storage. The application of the HACCP system constitutes an effective