Laura Smith
Mushrooms are a type of fungus with thousands of species, but only about 100 are toxic to humans. Mushroom poisoning occurs when toxic mushrooms are ingested, often due to misidentification as edible species. While some mushrooms cause hallucinations, others can lead to severe gastrointestinal issues and even death. The toxicity of mushrooms can vary based on their geographic location, growth conditions, and genetic characteristics. It is important to properly identify mushrooms before consumption and seek medical attention if poisoning is suspected.
| Characteristics | Values |
|---|---|
| Number of toxic mushroom species | 100 out of 6000 |
| Annual ingestions in the US | 6000 |
| Most common age group exposed | Children under 6 years |
| Symptoms | Nausea, vomiting, abdominal cramping, diarrhoea, organ failure, death |
| Cause of toxicity | Amatoxins, muscarine, coprine, ibotenic acid, muscimol, orellanine |
| Toxic mushroom species | Amanita, Galerina, Lepiota, Gyromitra esculenta, Psilocybe, Conocybe, Gymnopilus, Panaeolus, Clitocybe, Inocybe, Jack O'Lantern, Cortinarius, Claviceps purpurea |
| Prevention | Familiarise with toxic and edible mushrooms, buy from reputable sources |
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What You'll Learn
The toxicity of mushrooms
Mushroom toxicity has been known for millennia and is implicated in several historical figures' deaths. Of the thousands of mushroom species, only about 100 are toxic, with 15-20 species potentially lethal. However, with the right conditions, any mushroom can be toxic. For example, the highly toxic ergot Claviceps purpurea, which grows on rye, can be ground up with rye and consumed unknowingly, leading to devastating and sometimes fatal effects called ergotism.
Mushroom poisoning occurs after ingesting mushrooms containing toxins, often when foraging for nontoxic, similarly appearing mushrooms. The severity of mushroom poisoning depends on the mushroom's geographic location, growth conditions, toxin dose, and genetic characteristics. While boiling, cooking, freezing, or processing may reduce toxicity in some mushrooms, it does not always work. For example, some mushrooms containing amatoxins, such as the death cap (Amanita phalloides), remain toxic even after cooking. Amatoxins can cause severe gastrointestinal upset, organ failure, and death within 48 hours of ingestion. Other toxic mushroom species include Galerina, Lepiota, Conocybe, and Cortinarius, which can cause renal toxicity and irreversible acute renal failure.
Mushroom toxins have a varied impact on humans, ranging from slight gastrointestinal discomfort to death within about 10 days. The period between ingestion and the onset of symptoms depends on the toxin. For example, α-Amanitin exhibits no symptoms for 6-12 hours, while ibotenic acid and muscimol-containing mushrooms may cause symptoms within 6 hours. Serious symptoms may not appear immediately and can take days or weeks to manifest as the toxin attacks the kidneys or liver.
Hallucinations are another possible effect of mushroom toxicity, caused by psilocybin and psilocin-containing species, including Psilocybe, Conocybe, Gymnopilus, and Panaeolus. Ingesting fresh or dried mushroom caps can lead to altered sensorium and euphoria within 30 minutes to 2 hours, lasting 4-12 hours. Cholinergic toxicity, caused by muscarine-containing species like Clitocybe and Inocybe, can result in abdominal cramping, diaphoresis, salivation, lacrimation, bronchospasm, bronchorrhea, and bradycardia within 30 minutes.
To prevent mushroom poisoning, it is crucial to properly identify mushrooms before consumption. While some sources recommend only eating store-bought mushrooms, others suggest familiarizing oneself with both edible and toxic mushroom species. If you suspect mushroom poisoning, seek immediate medical attention, especially for children and older individuals who are at higher risk for toxicity-related complications.
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Mushroom poisoning
The severity of mushroom poisoning may also depend on the geographic location where the mushroom is grown, growth conditions, the amount of toxin delivered, and the genetic characteristics of the mushroom. Boiling, cooking, freezing, or processing may not alter the toxicity of some mushrooms. Children and elderly persons are at the greatest risk for toxicity, while healthy young adults are less likely to develop serious complications.
To prevent mushroom poisoning, foragers should familiarize themselves with the mushrooms they intend to collect, as well as with any similar-looking toxic species. It is recommended that you only eat mushrooms bought from a reputable source, such as a supermarket or greengrocer, unless you are an expert. If you suspect that you or someone in your care has eaten a poisonous mushroom, do not wait for symptoms to occur before seeking medical attention. Contact your local poison control center or a similar service.
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Toxic vs edible mushrooms
Not all mushrooms are toxic. However, out of the thousands of mushroom species, approximately 100 are toxic and responsible for most mushroom poisoning cases. Mushroom poisoning occurs after consuming mushrooms that contain toxic substances. The severity of mushroom poisoning depends on the amount of toxin ingested, the consumer's age and health, and the mushroom's geographic location and growth conditions. Symptoms of mushroom poisoning vary from slight gastrointestinal discomfort to organ failure and death.
It is crucial to properly identify wild mushrooms before consuming them. While there are no definitive tests to distinguish edible from poisonous mushrooms, certain characteristics can indicate whether a mushroom is toxic. For instance, if any part of the mushroom, including the cap, stem, or pores, is red, or if the flesh stains blue when cut in half, it is likely poisonous. Additionally, most mushrooms in the Amanita genus are toxic and should be avoided. False morels, or members of the Gyromitra genus, should also be considered poisonous, as they contain the toxin gyromitrin.
Edible mushrooms can be found in various environments, including deep in the forest, on streambanks, and on trees. Morels, for example, are a popular and delicious choice, known for their honeycomb pattern and range of colours from cream to almost black. They are typically foraged in early spring, before the trees leaf out, in moist areas, and near specific types of trees.
In summary, while not all mushrooms are toxic, it is essential to correctly identify mushrooms before consuming them to avoid poisoning. Proper identification of wild mushrooms involves learning about both edible and poisonous varieties, especially those that resemble each other.
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Symptoms of poisoning
While there are thousands of mushroom species, only about 100 are known to be toxic. However, this does not mean that the remaining species are completely safe to consume. Some people may experience idiosyncratic or unusual reactions to non-toxic mushrooms, which can be due to allergies or other kinds of sensitivities.
Mushroom poisoning can occur due to the misidentification of a toxic mushroom species as edible, or the close resemblance of toxic and edible species. It is important to note that boiling, cooking, freezing, or processing may not always alter the toxicity of some mushrooms. The severity of mushroom poisoning depends on factors such as the geographic location where the mushroom is grown, growth conditions, the amount of toxin consumed, and individual susceptibility.
Symptoms of mushroom poisoning can vary widely, ranging from mild gastrointestinal discomfort to organ failure and even death. The onset of symptoms can also vary, with some occurring within a few hours and others taking days or weeks to manifest. Here are some of the common symptoms associated with mushroom poisoning:
Gastrointestinal Symptoms: The most common symptom of mushroom poisoning is gastrointestinal upset, including nausea, vomiting, abdominal pain, abdominal cramping, and diarrhea. These symptoms are often mild to moderate and usually do not result in long-term damage. However, severe gastroenteritis can occur, requiring urgent medical attention.
Organ Failure: In more severe cases of mushroom poisoning, organ failure may occur, including liver failure and kidney failure. This is often a consequence of the toxin attacking the organs, which can happen days or weeks after ingesting the mushroom.
Neurological Symptoms: Mushroom poisoning can also lead to neurological complications, such as seizures, altered mental status, and permanent neurologic sequelae. In some cases, cerebral edema has been reported.
Hallucinations: Certain mushroom species, such as Psilocybe, Conocybe, Gymnopilus, and Panaeolus, contain psilocybin and psilocin, which can cause hallucinations, altered sensorium, and euphoria. These symptoms typically occur 30 minutes to 2 hours after ingestion and last for 4 to 12 hours, depending on the amount ingested.
Cholinergic Toxicity: Mushrooms containing muscarine, such as Clitocybe and Inocybe, can cause cholinergic toxicity. This results in symptoms such as abdominal cramping, excessive sweating, increased salivation, tearing of the eyes, bronchospasm, bronchorrhea, and bradycardia. These effects usually occur within 30 minutes of ingestion.
Other Symptoms: Mushroom poisoning can also lead to hypoglycemia, hypoxia, respiratory distress, and in rare cases, acute brain disorders. Some individuals may experience allergic reactions or idiosyncratic responses that are not commonly associated with mushroom poisoning.
If you suspect mushroom poisoning, it is crucial to seek immediate medical attention. Do not wait for symptoms to develop, as rapid diagnosis and treatment can significantly impact the outcome. Contact your local poison control center or seek emergency medical care.
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Preventing mushroom poisoning
While not all mushrooms are toxic, there are about 100 species of toxic mushrooms out of the thousands of species of mushrooms. Mushroom poisoning can have severe consequences, ranging from gastrointestinal discomfort to organ failure and even death. Therefore, it is essential to take preventive measures to avoid mushroom poisoning. Here are some ways to prevent mushroom poisoning:
Avoid Wild Mushrooms
The majority of mushroom poisonings occur due to the ingestion of wild mushrooms that resemble edible species. It is challenging to distinguish between poisonous and non-poisonous mushrooms, even for experts. Therefore, it is best to avoid consuming wild mushrooms altogether. Stick to commercially cultivated mushrooms purchased from reputable sources.
Familiarize Yourself with Toxic Species
If you plan to forage for wild mushrooms, it is crucial to educate yourself about the mushrooms you intend to collect and their toxic counterparts. Learn about the characteristics of toxic mushroom species similar to the ones you want to gather. Be cautious, and always cut the suspected fruiting bodies in half to check for any signs of toxic mushrooms within the structure.
Be Wary of Lawn Mushrooms
Mushrooms growing on lawns or the ground in forests are particularly risky. They may have been exposed to pesticides and other chemicals, increasing the potential for toxicity. Additionally, certain toxic mushroom species, like Chlorophyllum molybdites, favour lawns as their growing environment.
Proper Preparation and Cooking
The safety of consuming wild mushrooms may depend on how they are prepared and cooked. Remember that boiling, cooking, freezing, or processing may not eliminate the toxicity of some mushrooms. Some toxins, like amatoxins, are thermostable, meaning they remain toxic even after cooking. If you experience symptoms of mushroom poisoning, seek immediate medical attention and bring a sample of the mushroom with you if possible.
Avoid Hallucinogenic Mushrooms
Be cautious when it comes to hallucinogenic mushrooms. Poisonings have occurred due to misidentification while attempting to collect these mushrooms for recreational use. Ingesting hallucinogenic mushrooms can lead to altered sensorium, euphoria, abdominal cramping, salivation, and other adverse effects.
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Frequently asked questions
No, but there are about 100 toxic mushroom species out of thousands of species.
Symptoms can vary from slight gastrointestinal discomfort to death in about 10 days. Some of the serious symptoms may not occur immediately after eating, but rather days or weeks later.
Some examples of toxic mushrooms include the Jack O'Lantern mushroom, the Death Cap mushroom, and the Angel's Wings mushroom.
Mushrooms contain a variety of different toxins, including amatoxins, coprine, ibotenic acid, muscimol, and muscarine. Amatoxins can be thermostable, meaning they remain toxic even after cooking.
It is recommended to only eat mushrooms purchased from a reputable source, such as a supermarket or greengrocer. If you choose to forage for wild mushrooms, it is important to familiarize yourself with both edible and toxic mushroom species. If you suspect you have ingested a toxic mushroom, seek medical attention immediately.
