Management of hazards and critical points in seed production of Pleurotus ostreatus
Keywords:
critical control points, edible mushrooms, inoculum, seed
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 strategy to ensure the safety, quality and traceability of the process that strengthens the technical and economic sustainability of the crop, consolidating the competitiveness of edible mushroom production in biotechnological contexts.
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14. ISO 14644-1:2015. Cleanrooms and associated controlled environments – Part 1: Classification of air cleanliness. International Organization for Standardization. 2015
15. FAO. Good agricultural practices for mushroom cultivation. 2021
16. ISO/IEC 17025:2017(es) Requisitos generales para la competencia de los laboratorios de ensayo y calibración. 2017.
https://www.iso.org/obp/ui#iso:std:iso-iec:17025:ed-3:v2:es
17. FILIPPI, M., et al. Control de contaminantes durante el proceso de producción de hongos comestibles. Universidad Nacional de Río Negro. 2021. https://rid.unrn.edu.ar
18. GONZÁLEZ, A., GONZÁLEZ, M. T., & PATIÑO, B. Diagnóstico y control de especies de Aspergillus productoras de ocratoxina A [Tesis doctoral,
Universidad Complutense de Madrid]. UCM. 2010. https://docta.ucm.es
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20. Instituto Nacional de Seguridad y Salud en el Trabajo (INSST). Penicillium spp. – Agentes biológicos. 2021. https://www.insst.es
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Protección Vegetal. 2021. 24(1), 1–10. https://scielo.sld.cu
22. ANGULO, F. M., MAMANI, B., & NOVA, M. Crecimiento in vitro de Pleurotus ostreatus en diferentes medios de cultivo. Revista de Investigación e Innovación Agropecuaria y de Recursos Naturales. 2022, 9(1). https://doi.org/10.53287/yspr1253nr82s
23. GÓMEZ, L., VAN- DER- LINDEN, I., VAN WEST, P., & RAAIJMAKERS, J. M. Listeria monocytogenes in agricultural environments: Survival, transmission, and implications for food safety. Frontiers in Microbiology. 2021, 12, 689422. https://doi.org/10.3389/fmicb.2021.689422
24. LIU, Y., LI, X., & ZHANG, L. Biofilm formation by Pseudomonas and Enterobacter species in food processing environments: Mechanisms and
control strategies. International Journal of Food Microbiology. 2020, 332, 108775. https://doi.org/10.1016/j.ijfoodmicro.2020.108775
25. KÖHLER, N., MENGE, C., & WIELER, L. H. Shiga toxin-producing Escherichia coli (STEC): Virulence factors and impact on eukaryotic cells. Toxins. 2023, 15(4), 261. https://doi.org/10.3390/toxins15040261
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27. ADLER, B. & DE LA PEÑA, A. Leptospira and leptospirosis: Current status and future directions. Pathogens. 2023,12(2), 287.
https://doi.org/10.3390/pathogens12020287
28.OLADAPO, et al. Hazardous chemicals in extruded food: A comprehensive review of their occurrence, detection, toxicity, and mitigation strategies. Journal of Food Composition and Analysis. 2025, 144, 107685.
29. GEMAIMA C. E. et al. Effects of different sorghum cultivars on physical properties, total phenolic content and antioxidant capacities of pasta produced from durum-sorghum blends. Journal of Cereal Science. 2025, 123, May 104192
30. AGUILAR, D.A. et al. Capacidad productiva de cepas nativas de Pleurotus djamor en Veracruz, México. Ecosistemas y recursos agropecuarios. 2025,12(1) http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S2007-90282025000100006&lng=es&nrm=iso
31. MORTIMORE, S. HACCP: A practical approach (4th ed.). Springer. 2022 https://doi.org/10.1007/978-3-030-92177-3
32. ARANGO, Y. Los principios de HACCP en la industria alimentaria. Industria Alimentaria. 2023. https://www.industriaalimentaria.org/blog/contenido/los-7-principios- de-haccp
33. FAO. Fase 11: Validación y verificación del plan HACCP. FAO GHP & HACCP Toolbox. 2023. https://www.fao.org/good-hygiene-practices-haccp-
toolbox/haccp/step-11-validation-and-verification/es
34. FAO. Sistema de análisis de peligros y de puntos críticos de control (HACCP) y directrices para su aplicación. FAO. 2020.
https://openknowledge.fao.org/handle/20.500.14283/y5307s
35. Food Safety Innovation (FSI). HACCP: Qué es, principios fundamentales y aplicaciones en la industria alimentaria. 2024.
https://www.ideafoodsafetyinnovation.com/sitio/haccp-y-validacion/haccp-que-es-principios-fundamentales-y-aplicaciones-en-la-industria-alimentaria
36. MOYA, N. Verificación y validación del HACCP: pilares de la inocuidad alimentaria. AFI Internacional. 2024. https://www.afi-internacional.com/post/verificaci%C3%B3n-y-validaci%C3%B3n-del-haccp-garantizando-la-inocuidad-alimentaria
Published
2026-03-04
How to Cite
Vale-Capdevila, R., Beltrán-Delgado, Y., Guardia-Puebla, Y., Pérez-Silva, R., & García-Oduardo, N. (2026). Management of hazards and critical points in seed production of Pleurotus ostreatus. Chemical Technology, 46, 88-111. Retrieved from https://tecnologiaquimica.uo.edu.cu/index.php/tq/article/view/5525
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