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In this study, the microbiological and sensory quality of cultivated mushrooms ( Pleurotus ostreatus  and  eryngii  and  Lentinula edodes ) available at the Austrian retail level were determined. Aerobic mesophilic bacteria (AMC),  Enterobacteriaceae  (EB),  Pseudomonadaceae  (PS), lactic acid bacteria (LAB), yeast, moulds and presumptive  Bacillus cereus  were enumerated at the day of purchase and after storage at 4 °C for 7 or 12 days. Additionally, the presence of  Salmonella  spp. and  Listeria monocytogenes  was investigated. Isolates of presumptive spoilage bacteria were confirmed by partial 16S rRNA sequencing. At the day of purchase, 71.2% of the samples were of high microbiological quality and grouped into the low contamination category (AMC < 5.0 log cfu/g), while the sensory quality of 67.1% was categorized as “very good or good”. After storage, the number of samples with high microbial quality was 46.6%, and only 37.0% of the samples scored as “very good or good”. The most abundant species across all mushroom samples were the  Pseudomonas fluorescens  species complex (58.4%) and the potential mushroom pathogen  Ewingella americana  (28.3%). All mushroom samples tested negative for  Salmonella  spp.,  L. monocytogenes  and  Bacillus cereus . The microbiological and sensory quality of the analysed mushrooms at the day of purchase and after storage was considered to be good overall. Longer transport distances were found to have a significant influence on the microbiological and sensory quality.

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Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage