Preserved mushroom in SO2 in drums
Introduction of High-Quality Preserved mushroom in SO2 in drums
High-quality Preserved mushroom in SO2 in drums are carefully selected, freshly harvested champignon mushrooms that undergo controlled processing and preservation in sulfur dioxide solution. This method effectively safeguards the mushrooms’ natural whiteness, firm texture, and nutritional value, while preventing browning and microbial spoilage.
Packed in durable, food-grade drums, preserved mushroom in SO₂ in drums are a reliable and cost-efficient raw material for the global food industry. They provide processors with a stable year-round supply, ideal for repacking, canning, freezing, or incorporation into sauces, soups, and prepared meals.
With consistent quality, extended shelf life, and excellent processing performance, preserved mushroom in SO₂ in drums remain one of the most trusted solutions for large-scale food manufacturers and international trade.
Parameters of High-Quality Preserved mushroom in SO2 in drums
| Product Name | Cultivated Preserved mushroom in SO2 in drums | Scientific Name | Agaricus bisporus (Champignon Mushroom) |
| Form | Whole / Sliced (as per buyer requirement) | Crop Year | 2025 (latest harvest) |
| Preservation Method | Sulfur Dioxide (SO₂) Solution | SO₂ Concentration | In line with international food safety standards (adjustable per contract) |
| Color | Bright natural white, free from browning | Texture | Firm, uniform, suitable for further processing |
| Flavor | Mild, neutral mushroom flavor (semi-processed, not ready to eat) | Size Range | Customizable grades available (small, medium, large, mixed) |
| Net Weight per Drum | 43kgs/drum for whole preserved mushroom, 42kgs/drum for slice preserved mushroom | Gross Weight per Drum | 63kgs/drum |
| Packaging | Food-grade plastic or iron drums with tight sealing and inner lining | Loading Capacity | 370 drums for 1*20’F |
| Shelf Life | around 2-3 years under proper storage conditions | Storage | Keep in a cool, dry, well-ventilated warehouse away from heat or direct sunlight |
| Usage | For industrial processing (canning, freezing, sauces, soups, ready meals, repacking) | ||
Features of preserved mushroom in SO2 in drums
Premium Selection – made from freshly harvested champignon mushrooms of consistent quality.
SO₂ Protection – ensures long-lasting whiteness, firm bite, and microbial stability.
Industrial Packaging – supplied in large, food-grade drums for efficient bulk handling.
Processing-Friendly – easy to wash, slice, or repack with minimal quality loss.
Year-Round Availability – reliable raw material for continuous production cycles.
Cost Efficiency – bulk format lowers logistics and packaging costs.
FAQ of preserved mushroom in SO2 in drums
Q1: What is the purpose of SO₂ in preservation?
A1: SO₂ acts as an antioxidant and antimicrobial agent, preventing browning and extending shelf life.
Q2: Can preserved mushrooms in SO₂ in drums be eaten directly?
A2: No. They are semi-processed raw materials and must be washed and reprocessed before consumption.
Q3: What type of packaging is used for the preserved mushroom in SO2 in drums?
A3: Heavy-duty, food-grade drums (plastic), each typically holding 43 kg net.
Q4: How long do the preserved mushroom in SO2 in drums last in storage?
A4: Around 2-3 years if stored in a cool, dry, and well-ventilated warehouse.
Q5: Who are the main users of preserved mushrooms in SO₂ in drums?
A5: Food processors, canneries, frozen food manufacturers, sauce and soup producers, and repackers for export markets.
Latest news
Regulatory & Health Concerns
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Regulatory scrutiny is increasing over SO₂ as an additive/preservative, especially in relation to allergic reactions, labeling transparency, and cumulative exposure. The EFSA’s mandate (as above) is a good example. frucom.eu
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In some locations, products exceeding permissible SO₂ limits have been recalled. (Though for mushrooms specifically, much of the concern is about undeclared content rather than proven harm at given levels.) digicomply.com
- Europe: EFSA Reviewing SO₂ Maximum Levels
The European Commission has tasked the EFSA (European Food Safety Authority) to re‐evaluate and possibly reduce the maximum permitted levels of sulphur dioxide (SO₂) in various food categories, including white vegetables (like mushrooms) and frozen vegetables.
frucom.euOne scenario under review includes setting the limit for sulphur dioxide in “frozen white vegetables including mushrooms” at about 50 mg/kg. frucom.euThe goal is to ensure dietary exposure remains safe and within health guidelines. frucom.eu
