Emily Johnson
Dried mushrooms are a popular food item with a long history of human consumption. They are created through a dehydration process that removes moisture from fresh mushrooms, resulting in a product with a longer shelf life and concentrated flavours. While drying mushrooms is generally safe, it is crucial to be cautious as certain mushrooms can be toxic, causing severe health issues or even death. Poisonous mushrooms contain various toxins, such as ibotenic acid, muscimol, and muscarine, leading to symptoms like nausea, vomiting, confusion, and in extreme cases, organ failure. To ensure safety, it is recommended to purchase mushrooms from reputable sources and exercise caution when consuming wild or unfamiliar mushrooms.
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What You'll Learn
Salmonella in dried mushrooms
Salmonella, Listeria, and Staphylococcus have all been linked to mushrooms, even in recent years. Salmonella, for instance, was linked to dried mushrooms in 2020. In this instance, Salmonella Stanley was found in a batch of dried mushrooms imported from China and distributed to restaurants. This outbreak affected 55 people. The US Food and Drug Administration recommended that all dried mushrooms should be reconstituted in boiling water to kill any pathogens.
In another instance, Salmonella Stanley was linked to wood ear mushrooms imported by Wismettac Asian Foods, Inc. of Santa Fe Springs, CA. The CDC declared the outbreak over after the FDA's investigation was complete.
In 1989, canned mushrooms from China were associated with an outbreak of staphylococcal food poisoning in the USA. Almost 100 people were affected, and a number were hospitalized. The US authorities performed an investigation and concluded that the mushrooms were extensively handled before canning, which created an opportunity for contamination.
To avoid contamination and prevent the spread of food poisoning, it is important to follow proper cleaning techniques. Wash your hands thoroughly with warm water and soap for at least 20 seconds, before and after handling mushrooms. Use warm water and soap to thoroughly wash all utensils, countertops, and cutting boards before and after handling mushrooms. Throw out any mushrooms that are bruised or spoiled. Mushrooms can be cleaned gently with a damp cloth or a soft-bristled mushroom brush. They can also be rinsed under fresh, cool running water and patted dry with a paper towel.
It is recommended that you only eat mushrooms bought from a reputable source, such as a supermarket or greengrocer. If you suspect that you have consumed a poisonous mushroom, contact a physician or your local poison control center immediately.
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Dried mushroom poisoning symptoms
Dried mushrooms can be dangerous and cause poisoning, with symptoms ranging from mild gastrointestinal discomfort to severe and life-threatening conditions. It is important to note that there is no reliable home test to distinguish between edible and poisonous mushrooms, and even experts can struggle to differentiate between the two. Therefore, it is recommended to only consume mushrooms purchased from a reputable source, such as a supermarket or greengrocer.
Symptoms of mushroom poisoning can vary depending on the ingested toxin and the amount consumed. Some toxins, like orellanine, may have a delayed onset of symptoms, while others may act within a few hours. Poisoning from orellanine, for example, can take 4 to 11 hours to manifest, whereas symptoms from other toxins may appear within 30 minutes to 2 hours after ingestion. In some cases, symptoms may not appear for several hours or even days, making it challenging to identify mushroom poisoning.
The most common symptoms of mushroom poisoning are related to gastrointestinal distress, including nausea, vomiting, abdominal pain, and diarrhoea. However, more severe symptoms can occur, such as liver failure, kidney failure, and neurological issues. Some mushrooms can cause hallucinations, confusion, visual distortions, delusions, and convulsions. In rare cases, mushroom poisoning can lead to anaphylactic reactions, respiratory distress, and even death.
If you suspect mushroom poisoning, immediate medical attention is crucial. Contact your local poison control centre or a healthcare professional, and if possible, bring a sample of the mushroom for identification. It is important to act promptly, as delaying medical attention can have severe consequences.
To prevent mushroom poisoning, it is essential to properly identify mushrooms before consumption. Familiarize yourself with both edible and toxic mushroom species, especially those that resemble each other. Avoid consuming mushrooms picked from the ground or wild mushrooms unless you are certain of their edibility.
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Toxicity and bioaccessibility
Dried mushrooms can be toxic and even deadly. There are about 6000 ingestions of mushrooms in the United States annually, and of these, over half of the exposures are in children under six years. Most poisonings exhibit symptoms only of gastrointestinal upset, which is a common feature across several toxidromes and is most likely to occur with the ingestion of small quantities of toxic mushrooms.
There are many different types of mycotoxins. Of the 14 distinctive types of mushroom poisoning found worldwide, about 10 distinctive patterns of reactions to mycotoxins have been observed in North America. Since most mushroom species are rarely eaten, many toxins are poorly documented. The symptoms of mushroom poisoning relate to the toxin ingested, including amatoxin, psilocybin, muscarine, coprine, allenic norleucine, and gyromitrin. Gyromitrin, for example, is a known carcinogen, so consuming a less-than-toxic dose may also cause trouble in the long term.
Mushrooms can accumulate toxic trace elements, including mercury, cadmium, lead, and arsenic. The levels of Hg and Cd in some raw samples exceed the legislated limits. Cooking significantly reduces the levels of arsenic (26–72%), whereas the reduction in levels of Hg, Cd, and Pb is much lower. However, the bioaccessibility of arsenic (63–81%) is higher than the values obtained for the metals (<40%).
The drying process applied to mushrooms to obtain the dried forms does not produce significant losses of their nutritional value. This process significantly concentrates the amounts of phenolic compounds, carbohydrates, and proteins, owing to the loss of moisture. It is expected that the dehydration process has the same effect for metals and metalloids.
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Poisonous vs edible mushrooms
There are many different types of poisonous mushrooms, and consuming them can lead to severe illness or even death. Of the many different species in North America, almost all mushrooms are technically edible, but many are too fibrous to consume. Only about 250 are considered significantly poisonous. However, it is important to note that there is no reliable home test to distinguish between edible and poisonous mushrooms. Therefore, it is recommended to only consume mushrooms purchased from a reputable source, such as a supermarket or greengrocer. If you suspect that you or someone else has ingested a poisonous mushroom, seek immediate medical attention, even if symptoms have not yet appeared.
When identifying mushrooms, it is helpful to learn about the different families of fungi and their distinctive characteristics. For example, the Agaric family includes both edible and toxic members. Edible Agarics have pink to brown/black gills, a white cap, and a stout stem with a skirt, while toxic Agarics have white gills and may smell chemically or like Indian ink or iodine. Another family to consider is the Bolete family, which includes the Boletus, Suillus, and Leccinum species. These mushrooms can be identified by their sponge-like pores and generally stout stems, lacking the gills found in other species.
Some general rules to help avoid poisonous mushrooms include staying away from those with white gills, a skirt or ring on the stem, and a bulbous or sack-like base called a volva. Additionally, it is recommended to avoid mushrooms with any red on the cap, stem, or pores. While following these rules may cause you to miss out on some edible mushrooms, they will also help you avoid deadly varieties, such as those in the Amanita family.
Some of the most poisonous mushrooms belong to the Amanita genus, including the Death Cap (Amanita phalloides) and the Destroying Angel (Amanita virosa). These mushrooms are responsible for the majority of mushroom-related deaths worldwide and can cause severe gastrointestinal issues, confusion, visual distortion, and even death. Other highly toxic mushrooms include those in the Cortinarius genus, which can cause orellanine poisoning, leading to kidney failure.
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Preserving dried mushrooms
Dried mushrooms can be preserved by storing them in an airtight container, such as a glass jar or ziplock bag, and placing them in a cool, dry, and dark location. They can be stored for several years as long as they remain fully dehydrated.
Freezing is another common method for preserving mushrooms. Frozen mushrooms can be stored easily, extending their shelf life by several months. They are softer, spongier, and less flavorful than fresh mushrooms. While flash-freezing raw mushrooms results in a mushier final product, this method can work well for soups or stews. A less soggy product will result from freezing blanched mushrooms, while freezing after sautéing them will result in a firmer texture. Varieties including hen of the woods (maitake) and wild mushrooms in the Suillus genus are best frozen raw as their higher moisture content makes them more difficult to dehydrate.
Pickling and fermenting are also popular ways to preserve mushrooms. The process for pickling mushrooms is slightly different from other vegetables and uses an oil-and-vinegar-based marinade instead of vinegar and brine. To prepare mushrooms for pickling, trim off any bruised or damaged sections and clean off loose dirt and debris.
Mushrooms can also be preserved by making tinctures, powders, extracts, ketchup, or jerky.
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Frequently asked questions
Dried mushrooms can be dangerous if they are poisonous. Poisonous mushrooms contain a variety of different toxins that can cause gastric upset, organ failure, and even death. It is recommended to only eat mushrooms bought from a reputable source.
There is no home test to distinguish between edible and poisonous dried mushrooms. It is recommended to only consume dried mushrooms that have been purchased from a reputable source, such as a supermarket or greengrocer.
Symptoms of dried mushroom poisoning may include severe gastrointestinal upset, such as abdominal pain, nausea, vomiting, and diarrhea. In more severe cases, symptoms may include trouble breathing, organ failure, and even death.
If you suspect that you have consumed a poisonous dried mushroom, do not wait for symptoms to occur. Seek medical attention immediately and contact your local poison control center or emergency services.
Cooking dried mushrooms may reduce the levels of some toxins, such as arsenic. However, many fungal toxins are not sensitive to heat and will not be broken down during cooking, such as α-amanitin, which is produced by the death cap mushroom (Amanita phalloides).
