PHILIPPINE NATIONAL STANDARD                                                                                                                                    PNS/BAFS:  ___________: 2016  
Standard for  Mushroom                                      Revised Draft_ 2nd draft 
 
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 SECTION 1: SCOPE  1 
This standar d contain s genera l requirement s applicabl e to all fresh and dried 2 
cultivated mushrooms.  3 
 4 
 5 
SECTION 2: DEFINITIONS  6 
For the purpose of this standard, the following definitions  should  apply:  7 
2.1      contaminants  8 
substance s that include physical, chemical and microbial that are not inherently 9 
present in mushroom.  10 
 11 
2.2 damaged  mushroom  12 
mushroom that are physically injured; and/or having holes and discoloration 13 
caused by maggots/ larvae and contamination by other microorganisms  14 
 15 
2.3 dried mushroom  16 
unadulterated mushroom without fortification and preservatives  obtained by 17 
sundrying , convection or hot air drying  and/ or freeze drying whether whole or 18 
sliced.  19 
 20 
2.4 fresh  mushroom  21 
edibl e mushroom  sorte d and packed , delivere d to the consume r  immediately 22 
before the liberation of the spores  23 
 24 
2.5 main species  25 
all mushroom s that are commercially produced or  permitted for sale  26 
 27 
2.6 mushroom  28 
fruiting bodie s of mushroom whic h eithe r grow wild o r are cultivate d.  29 
 30 
2.7 mushroom  grit s 31 
coarsel y groun d drie d  mushroom  of one species.  32 
 33 
2.8 mushroom  powder  34 
dried  mushroom  of one specie s groun d so finel y as to allow th e powde r to 35 
pass throug h a siev e havin g a 200 micron s mesh.  36 
 37 
2.9 pileus  38 
part of the mushroom which serves  as the cap  39 
 40 
2.10 specie s  41 
biological  specie s and closel y related species , e.g. strains of gray , white, yellow 42 
and pink  Pleurotus ostreatus  , sajor -caju, djamor, and P. florida , should  be 43 
regarde d as bein g of the sam e species.  44 
 45 
2.11 vacuum frozen  mushroom   46  PHILIPPINE NATIONAL STANDARD                                                                                                                                    PNS/BAFS:  ___________: 2016  
Standard for  Mushroom                                      Revised Draft_ 2nd draft 
 
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 fresh mushroom  of one specie s which , after cleaning, washin g and blanching , 47 
are subjecte d to a freezin g proces s in appropriat e equipmen t and comply wit h 48 
the condition s laid dow n hereafte r in this sectio n and in sub-sectio n 7.2 of 49 
this standard. Thi s freezin g operatio n should be carrie d out in such a way that 50 
the rang e of temperatur e of maximum  crystallization  is passed  quickly.  The 51 
quick -freezin g proces s is complet ed unles s and unti l the produc t temperatur e 52 
has reache d -18oC (0oF) at the therma l center  after therma l stabilization.  53 
 54 
 55 
SECTION 3: ESSENTIA L COMPOSITIO N AND QUALIT Y FACTORS  56 
3.1 FRES H AND DRIED MUSHROOM  57 
 58 
3.1.1   Condition : Fresh  and dried  mushroom should be healthy, i.e. not spoiled, 59 
practically clean, firm, undamaged,  free  as far as possible,  from  insect damage  and 60 
other microbes  and shall  possess  the distinct aroma  appropriate  for the species.  61 
 62 
3.1.2   Composition : In case the mushroom has stalk, the numbe r should  not excee d 63 
the numbe r of pileus.  64 
 65 
3.1.3  Tolerances  for defects   66 
 67 
Cultivated mushroom  Tolerance  
Contaminants  not more than 0.5%  m/m  
Physical contaminants  
  
A. For uncut mushroom  
B. For cut mushroom   
 
not more than 8% m/m  
not more than 1% m/m  
Content of insect -damaged  mushroom  not more than 1% of total damage 
including not more than 0.5% m/m, 
serious damage  
 68 
 69 
SECTION 4: HYGIENE  70 
 71 
4.1 It is recommende d that the produc t covere d by the provision s of this 72 
standar d be prepare d and handle d in accordanc e with the appropriat e 73 
section s of the Recommended Internationa l Cod e of Practic e - Genera l 74 
Principle s of Food Hygien e (CAC/RC P 1-1969 , Rev. 2 (1985 ) Code x 75 
Alimentariu s Volum e 1), and othe r Code s of Practic e recommende d by the 76 
Codex Alimentariu s Commissio n whic h are relevan t to this product.  77 
 78 
4.2 To the exten t possibl e, the product should be compliant  in accordance with 79 
the Philippine National Standard (PNS)  for the Goo d Cultivation Practice s for 80 
Mushroom . 81 
 82 
4.3 Whe n teste d by appropriat e method s of samplin g and examination , the 83 
product:  84 
 85  PHILIPPINE NATIONAL STANDARD                                                                                                                                    PNS/BAFS:  ___________: 2016  
Standard for  Mushroom                                      Revised Draft_ 2nd draft 
 
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 4.3.1  Should  be free  from  undesirable  microorganisms  and parasites (insects, 86 
mites and nematodes)  in amounts  which may  represent  a hazard  to 87 
health;  and 88 
 89 
 4.3.2  Should not contain heavy metal  and other toxic substances  beyond the 90 
allowable limit  91 
 92 
4.4 Product s covere d by this standar d whic h are in the drie d or dehydrate d form 93 
shoul d be prepare d in accordanc e with the provision s of the Cod e of 94 
Hygieni c Practic e for Dehydrated Fruit s and Vegetables , includin g Edibl e 95 
Fung i recommende d by the Code x Alimentarius Commission  (CAC/RCP  5- 96 
1971).  97 
 98 
4.5 Product s  covere d  by  this  standar d  whic h  are  in  the  vacuum froze n  state  99 
shoul d  be prepare d in accordanc e with the Code of Hygieni c Practic e for the 100 
Processin g and Handlin g of Quick  Frozen Foods  (CAC/RCP  8-1976)  101 
 102 
4.6 Product s covere d by this standar d whic h do not fall withi n one of the 103 
categorie s at 4.4, 4.5 and 4.6 above , for example , mushroom , shoul d be 104 
prepare d in accordanc e with the relevan t section s of the Genera l Principle s of 105 
Food Hygien e (CAC/RC P 1-1969 , Rev. 2 (1985) Codex  Alimentarius  Volume  1). 106 
 107 
 108 
SECTION 5: WEIGHT S AND MEASURES  109 
 110 
The maximum weight recommended for fresh  mushroom is 250grams /pack 111 
while for dried mushroom is 1  kilogram /pack . 112  113  114 
 115 
SECTION 6: PACKING , STORAG E AND TRANSPORTATION  116 
 117 
6.1 The packagin g used for Fres h mushroom  should  be perforate d to allow the free 118 
passag e of air , if needed.  Other materials like paper bags, styrofoam, and cling 119 
wrap may also be used for packaging of fresh mushroom.  120 
 121 
6.2 Fresh mushrooms other than fleshy and low temperature sensitive species (e.g. 122 
Volvariella  and Coprinopsis ) should  be maintaine d at a low temperatur e such as 123 
will maintai n the quality durin g transportation , storag e and distributio n up to 124 
and includin g the time of final sale . The recognize d practic e of thawin g and 125 
repackin g product s unde r controlle d condition s followe d by th e applicatio n of 126 
the quick -freezin g proces s as define d in sub-sectio n 2.12 of this standar d is 127 
permitted.  128 
 129 
6.3 In the case of (a) Drie d Mushroom , and (b) Mushroom  Grit s and Mushroom  130 
Powder , attentio n is directe d to the need to preven t thes e product s from 131 
absorbin g moistur e and bein g attacke d by insects  and other microbes , 132 
particularl y moth s and mites.  133 
 134 
 135  PHILIPPINE NATIONAL STANDARD                                                                                                                                    PNS/BAFS:  ___________: 2016  
Standard for  Mushroom                                      Revised Draft_ 2nd draft 
 
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 SECTION 7: LABELLING  136 
 137 
In  additio n  to  the  requirement s  of  the  Genera l  Standar d  for  the  Label ing  of 138 
Prepackage d Food s (CODE X STA N 1-198 5 (Rev . 1-1991 ) Code x Alimentariu s Volum e 139 
1), the followin g specifi c provision s apply:  140 
 141 
7.1  The  Name  of the Food  142 
 143 
7.1.1  Product s complyin g with the definition s and othe r requirement s of this 144 
standar d should be appropriatel y designate d to indicat e thei r true nature .   145 
 146 
7.1.2   The commo n nam e of the specie s of the mushroom  should  be state d in additio n 147 
to the wor d “mushroom ".   The scientifi c nam e of the specie s should  also be 148 
stated  in parenthesis . 149 
 150 
7.2  Other  styles   151 
The labe l should  contai n in clos e proximit y to the nam e of the produc t such 152 
additiona l word s or phrase s that will avoi d misleadin g or confusin g the 153 
consumer.  154 
 155 
 156 
 157 
SECTION 8: METHOD S OF ANALYSI S AND SAMPLING  158 
 159 
This Standard should conform with the Code x Alimentariu s Volum e 13 Methods of 160 
Sampling and Analysis . 161 
 162 
 163 
 164 
 165 
 166 
 167 
 168 
 169 
 170 
 171 
 172 
 173 
 174 
 175 
 176 
 177 
 178 
 179 
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 181 
 182 
 183 
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 185 
 186  PHILIPPINE NATIONAL STANDARD                                                                                                                                    PNS/BAFS:  ___________: 2016  
Standard for  Mushroom                                      Revised Draft_ 2nd draft 
 
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 References:  187 
 188 
Code of Hygieni c Practic e for Canne d Fruit an d Vegetabl e Product s recommende d 189 
by the Code x Alimentariu s Commissio n (CAC/RC P 2-1969).  190 
 191 
Code of Hygieni c Practic e for Dehydrated Fruit s and Vegetables , includin g Edibl e 192 
Fung i (CAC/RCP  5-1971).  193 
 194 
Code of Hygieni c Practic e for the Processin g and Handlin g of Quick  Frozen Foods  195 
(CAC/RCP  8-1976)  196 
 197 
Code of Practic e - Genera l Principle s of Food Hygien e (CAC/RC P 1-1969 , Rev. 2 198 
(1985 )  199 
 200 
Genera l Principle s of Food Hygien e (CAC/RC P 1-1969 , Rev. 2 (1985) Codex  201 
Alimentarius  Volume  1). 202 
 203 
Genera l  Standar d  for  the  Label ing  of Prepackage d Food s (CODE X STA N 1-198 5 204 
(Rev . 1-1991 ) Code x Alimentariu s Volum e 1). 205