Oyster mushroom (Pleurotus ostreatus)

Abstract

This chapter, prepared by the OECD Task Force for the Safety of Novel Foods and Feeds with Sweden as the lead country, deals with the composition of oyster mushroom (Pleurotus ostreatus). It contains elements that can be used in a comparative approach as part of a safety assessment of foods derived from new varieties. Background is given on oyster mushroom taxonomy, nomenclature and occurrence, cultivation, production, consumption and processing, followed by appropriate varietal comparators and characteristics screened by breeders. Nutrients in oyster mushroom, as well as other constituents (anti-nutrients, toxicants, allergens), are then detailed. The final sections suggest key products and constituents for analysis of new varieties for food use mainly, feed use of oyster mushroom remaining rare.