Main risks during storage of mushroom food products

The main risks arising when storing mushroom products are associated with insuffi cient development of storage infrastructure. Guided by the HACCP principles, the main methods of processing and storing mushrooms were identifi ed: freezing, drying mushrooms, mushroom powder, mushroom extract, salting, pickling, and canning in hermetically sealed containers. Methods of storage that are not included in this classification will be considered by us in order to determine and justify the most optimal method of storing mushroom products.