Good Manufacturing Practices Assessment and Shelf-life Analysis of Chili Paste Mushroom in Chaiyo Farm

Abstract

Mushroom as food product has big potential to be used. The nutritional content of mushroom that suitable for low energy diet and good source of protein become the reason of mushroom popularity. Schizophyllum commune has been known as one of edible mushroom that has functional properties. In Southern of Thailand, this mushroom becomes one of the famous food that been sold commercially with chili or curry paste seasoning. In this research, we assessed the Thailand’s GMP application of the producer. Besides that, this research also measured the shelf-life of chili paste mushroom product in room temperature and made a comparison with the addition of mixed preservative (propyl-parabens 500 ppm and calcium propionate 1000 ppm). From the GMP application, Chaiyo Farm as a producer still needs great numbers of improvement due to a lot of nonconformities. The longest shelf-life of product, chili paste mushroom, was estimated less than six days with addition of preservative at room temperature.