The foundation for cultivating healthy mushrooms is well-pasteurised compost and pure casing soil. By providing good spore filters, well sealed growing rooms and correct monitoring, growers should be able to limit the use of chemical control agents to a minimum. This isn't only an efficient cost cutting exercise, but benefits the sector's image as a whole.
Removing leaves, fruit and flowers from plants should be carried out attentively as many contaminations can be spread by touching plants. It is recommended that farm workers start work in these areas of the crop which are the most disease free and work towards possible diseased areas, as this limits spreading the infection to non-infected areas.
It is critical to clean and disinfect surfaces that come in contact with food as well as the bins where vegetables and fruits are being stored. To achieve effective sanitation, cleaning must be done before disinfectants are used. The selection of cleaning and sanitizing agents can vary depending on the specific needs within a facility.
