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Abstract: In 1972, the Health Protection Branch of the Department of National Health and Welfare, Canada, reported (unpublished data) that nine of 58 commercial growers sampled in Ontario produced mushrooms (Agaricus bisporus) with mercury levels above the actionable limit. This limit in cultivated mushrooms was 0.05 ppm (Food Advisory Bureau, 1971). Of these nine growers, six produced mushrooms with residues between 0.06 and 0.09 ppm. The other three had residues of 0.13, 0.19, and 0.33 ppm. An investigation was undertaken to find reasons for these residues. Results of this have been published (FRANK et al, 1974) and they are reviewed here for background information.
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