New years mean new hobbies, but one hobby could be dangerous if done improperly.

According to the Alger Conservation District, amateur mushroom growers could create problems as different strains of mold and bacteria could infiltrate the desired crops.

“Indoor fungiculture incorporates different production methods from many crops. It involves purchasing or reproducing spawn, inoculating, sterilizing, and maintaining optimal moisture and temperature levels, which vary by variety. All of this occurs while also keeping careful watch over mold and bacterial growth that would harm the fungi being grown on purpose. It’s a delicate balance between good and bad fungal growth,” Landen Tetil of the Alger Conservation District said.

According to The Guardian, crafting hobbies went through a renaissance due to the COVID-19 pandemic, with mushroom growing in popularity for those limited on space that couldn’t garden. Unlike baking bread, however, growing mushrooms has kept up with the post-pandemic world.

But now, as mushroom farmers are starting to trade their products, concerns about food safety are openly discussed amongst the community. Tetil says that paying attention at the smallest of levels can make a big difference in food safety.

“On one hand, this attention to microbial activity gives an advantage to mushroom farmers who are thinking about food safety. They are used to things like cleaning and sanitizing and are fully aware of the damage bad bacteria can have on a product,” Tetil said. “On the other hand, mushroom growers have a lot to consider, and since fungiculture is so unique to other types of agriculture, it requires training and resource materials that are unique, too.”

Additional resources for those looking to get into or continue their mushroom growing can research through groups like the American Mushroom Institute or the Mushroom Good Agricultural Practices Program. Some universities also specialize in public mushroom resources like Penn State University.