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Analysis of formaldehyde in shitake mushrooms
Project Code: T05027
Central Science Laboratory
Formaldehyde is found naturally at low levels in a wide range of foods such as fruit, vegetables, mushrooms and seafood. It is a normal product of human metabolism.
The study wasundertaken to verify the formaldehyde levels found in Shiitake mushrooms in a very limited study conducted previously by the Pesticides Safety Directorate (PSD). The aim of the study was to provide additional information on the possible formaldehyde levels in Shiitake mushrooms to enable an assessment to be made of any possible health implications.
Overall the mean concentrations detected in raw UK and Chinese mushrooms analysed on days 1 to 3, were 199 mg/kg and 238 mg/kg respectively. The highest level of formaldehyde (323 mg/kg) was reported in a sample of Chinese mushrooms measured on day 3. Frying the mushrooms for 3 minutes did not have a significant effect on formaldehyde levels, although the results were suggestive of a decrease. Frying for 6 minutes, however, caused a significant reduction in the levels observed. No consistent difference was seen in the levels of formaldehyde following storage of UK Shiitake for 6 or 10 days.
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