Mushrooms' raw deal axed

by Max Gosney Raw commercially-farmed mushrooms are safe for use in salads according to new advice from the Food Standards Agency. The Food Standards Agency agreed to abandon regulations advising chefs to peel and cook mushrooms before consumption after pressure from the Mushroom Bureau. The regulations were introduced after a case of Salmonella Kedougou was linked to the fungi in April 2001. Mushroom Bureau spokeswoman Victoria Lloyd-Davies said: "Asking chefs to peel a button mushroom over the past three years has been very impractical. Now we are free to promote the use of raw mushrooms as a salad ingredient in pubs and restaurants." The FSA amended strict guidelines after talks with the Advisory Committee on Microbiological Safety. The new policy recommends commercially-cultivated varieties are safe to eat after washing or rinsing. The advice does not apply to wild mushrooms. The Mushroom Bureau plans to promote the use of mushrooms as a salad ingredient during this year's National Vegetarian Week at the end of May.