MUSHROOM

At Amalfi Fine Foods, we are committed to delivering the highest quality mushrooms, ensuring food safety, and maintaining the natural flavors of our products. Whether dried or frozen, our mushrooms are perfect for gourmet dishes, offering a premium culinary experience.

DRIED MUSHROOM

Dried Porcini (Boletus Edulis) Mushrooms

Microbiological Specifications:

Salmonella: No presence in 25 g
E. coli (Escherichia coli): ˂ 10 CfU/g
Listeria: No presence in 25 g
Staph. Aureus: No presence in 1 g (ND/G)
Radioactivity: Caesium 134 & 137 ˂ 600 bq/kg

Product Details:

Guaranteed food safety through HACCP processes.
Dried at a temperature of +70°C.
Fumigated to ensure the absence of bacteria.
May contain foreign forest products such as leaves, rocks, or branches.
Usage Recommendation: Rinse and sort the product before.
Storage: Best stored at –18°C for longer shelf life. Can also be stored at ≤4°C.

Dried Black Trumpet Mushrooms

Microbiological Specifications:

Salmonella: No presence in 25 g
E. coli (Escherichia coli): ˂ 10 CfU/g
Listeria: No presence in 25 g
Staph. Aureus: No presence in 1 g (ND/G)
Radioactivity: Caesium 134 & 137 ˂ 600 bq/kg

Product Details:

Guaranteed food safety through HACCP processes.
Dried at a temperature of +70°C.
Fumigated to ensure the absence of bacteria.
May contain foreign forest products such as leaves, rocks, or branches.
Usage Recommendation: Rinse and sort the product before use.
Storage: Best stored at –18°C for longer shelf life. Can also be stored at ≤4°C.

Dried Morel (Morchella spp.) Mushrooms

Microbiological Specifications:

Salmonella: No presence in 25 g
E. coli (Escherichia coli): ˂ 10 CfU/g
Listeria: No presence in 25 g
Staph. Aureus: No presence in 1 g (ND/G)
Radioactivity: Caesium 134 & 137 ˂ 600 bq/kg

Product Details:

Product food safety guaranteed through HACCP processes.
Product is dried at a temperature of +70 °C.
Product is fumigated. Absence of bacteria.
Product may contain foreign forest products such as leaves, rocks, branches and other natural debris.
Before use: It is highly recommended to rinse and to sort the product before using.
Storage: Best if stored at a temperature of –18 °C for longer shelf life. Can be stored at a temperature of ≤ 4 °C.

Dried Chanterelle (Cibarus) Mushrooms

Microbiological Specifications:

Salmonella: No presence in 25 g
E. coli (Escherichia coli): ˂ 10 CfU/g
Listeria: No presence in 25 g
Staph. Aureus: No presence in 1 g (ND/G)
Radioactivity: Caesium 134 & 137 ˂ 600 bq/kg

Product Details:

Guaranteed food safety through HACCP processes.
Dried at a temperature of +70°C.
Fumigated to ensure the absence of bacteria.
May contain foreign forest products such as leaves, rocks, or branches.
Usage Recommendation: Rinse and sort the product before use.
Storage: Best stored at –18°C for longer shelf life. Can also be stored at ≤4°C.

FROZEN MUSHROOM

Frozen Porcini (Boletus Edulis) Mushrooms

Microbiological Specifications (cfu/g):

TBC (Total Bacterial Count): 1000
Total Coliforms: <100
E. coli: <10
Yeasts and Molds: <100
Fecal Streptococci: <10
Staphylococcus Aureus: <10
Sulfite-Reducing Clostridia: <10
Bacillus cereus: <10
Sulfite-Reducing Clostridia Spores: <10
Listeria Monocytogenes: Absent
Salmonella: Absent

Product Details:

Guaranteed food safety through HACCP processes.
Ingredient: Porcini mushrooms.
Tolerance:
Extra and Grade I: Worm-eaten pieces: maximum 1%.
Grade II: Worm-eaten pieces: maximum 5%.
Packaging: Cartons of 6 to 12 kg net weight, with an internal PVC bag suitable for food contact.
Storage: Best consumed within one year from the production date. Shelf life is maintained by storing at -19°C.

Frozen Whole Chanterelles (Cantharellus cibarius)

Microbiological Specifications (cfu/g):

TBC (Total Bacterial Count): 1000
Total Coliforms: <100
E. coli: <10
Yeasts and Molds: <100
Fecal Streptococci: <10
Staphylococcus Aureus: <10
Sulfite-Reducing Clostridia: <10
Bacillus cereus: <10
Sulfite-Reducing Clostridia Spores: <10
Listeria Monocytogenes: Absent
Salmonella: Absent

Product Details:

Guaranteed food safety through HACCP processes.
Ingredient: Porcini mushrooms.
Tolerance:
Extra and Grade I: Worm-eaten pieces: maximum 1%.
Grade II: Worm-eaten pieces: maximum 5%.
Packaging: Cartons of 6 to 12 kg net weight, with an internal PVC bag suitable for food contact.
Storage: Best consumed within one year from the production date. Shelf life is maintained by storing at -19°C.