John Miller
Mushroom poisoning, also known as mushroom toxicity, is the toxic and sometimes fatal result of eating poisonous mushrooms. It is caused by the ingestion of mushrooms that contain toxins, often when people forage for nontoxic mushrooms that resemble toxic ones. There are about 6000 ingestions annually in the United States, with over half of the exposures occurring in children under six years old. While mushroom poisoning is rare in the United States, it is a major food safety issue in China. But are mushroom toxins a virus?
| Characteristics | Values |
|---|---|
| What are mushroom toxins? | Toxins found in poisonous mushrooms. |
| What causes mushroom poisoning? | Ingestion of mushrooms containing toxins, often while foraging for nontoxic, similarly appearing mushrooms. |
| What are the symptoms of mushroom poisoning? | Symptoms vary from slight gastrointestinal discomfort to organ failure and death. They include nausea, vomiting, abdominal pain, diarrhoea, excessive salivation, perspiration, watering of the eyes, slowed and difficult breathing, dilated pupils, confusion, and excitability. |
| What is the treatment for mushroom poisoning? | Treatment depends on the toxin ingested. Early volume resuscitation is important for liver and kidney toxic syndromes. Activated charcoal is used to limit absorption of most toxins. |
| Are mushroom toxins viruses? | No, mushroom toxins are not viruses. Mycoviruses are viruses that infect fungi. |
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What You'll Learn
- Mushroom toxins are not viruses, they are secondary metabolites produced by the fungus
- Amatoxins are responsible for 95% of mushroom-related fatalities in the US
- Orellanine causes kidney failure, with symptoms appearing 3-20 days after ingestion
- Gyromitrin poisoning can occur from inhalation of cooking vapours
- Mycoviruses are viruses that infect fungi
Mushroom toxins are not viruses, they are secondary metabolites produced by the fungus
Mushroom toxins are not viruses. They are secondary metabolites produced by the fungus. Mushroom poisoning occurs after the ingestion of mushrooms that contain toxins, often when people forage for nontoxic mushrooms and mistake them for toxic varieties. There are thousands of mushroom species, but only around 100 cause the majority of poisoning cases in humans, and only 15-20 species are potentially lethal when ingested.
Mushroom toxins can cause a range of symptoms, from mild gastrointestinal upset to organ failure and death. The most common symptoms are nausea, vomiting, and diarrhea, but more serious complications can arise, such as liver and kidney damage. The severity of mushroom poisoning depends on several factors, including the geographic location where the mushroom is grown, growth conditions, the amount of toxin consumed, and the individual's susceptibility.
Some common toxins found in mushrooms include amatoxins, phallotoxins, orellanine, muscarine, illudins, gyromitrin, and coprine. Amatoxins are responsible for more than 95% of mushroom-related fatalities in the United States and can cause liver failure and death. Phallotoxins are primarily associated with gastrointestinal upset, while orellanine can cause kidney failure if left untreated. Muscarine stimulates the nerves and muscles, leading to symptoms such as sweating, salivation, and blurred vision. Illudins, found in jack-o-lantern mushrooms, cause gastrointestinal symptoms. Gyromitrin is synthesized by certain species of false morel and can be toxic even when inhaled during the cooking of mushrooms. Finally, coprine is found in coprinus atramentarius ("inky cap") mushrooms and can lead to headaches, nausea, and vomiting.
It is important to note that boiling, cooking, freezing, or processing mushrooms may not always alter their toxicity. Therefore, it is crucial to properly identify mushrooms before consumption and seek medical attention if any symptoms of mushroom poisoning occur.
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Amatoxins are responsible for 95% of mushroom-related fatalities in the US
Mushroom poisoning occurs when toxic mushrooms are ingested, often when toxic mushrooms are misidentified as edible ones. There are about 6000 ingestions annually in the United States, with over half of these cases involving children under six years old. While mushroom poisoning outbreaks are rare in the United States, they are a significant food safety issue in China.
Amatoxins are toxins found in certain mushrooms, including some species of Amanita, Galerina, and Lepiota. Amatoxins are responsible for more than 95% of mushroom-related fatalities in the United States. These toxins inhibit RNA polymerase II and protein synthesis, leading to liver failure and death. The principal toxic constituent of amatoxins is α-Amanitin, which causes liver and kidney failure. Other toxic constituents include β-amanitin and phallotoxins, which produce vomiting and watery diarrhea.
Mushrooms containing amatoxins include Amanita phalloides (Death Cap), Amanita virosa (Destroying Angel), Amanita verna (Fool's Mushroom), and Galerina autumnalis (Autumn Skullcap). These mushrooms are often mistaken for edible species, such as the paddy straw mushroom or Agaricus volvacea. For example, in an episode in Oregon, four members of a Korean family required liver transplants after consuming Death Caps.
To prevent mushroom poisoning, foragers must familiarize themselves with both toxic and edible mushroom species in their local area. Cooking, freezing, or processing mushrooms may not alter their toxicity, as amatoxins are thermostable. However, early treatment can significantly improve the prognosis, and death is rare if treatment is started immediately.
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Orellanine causes kidney failure, with symptoms appearing 3-20 days after ingestion
Mushroom poisoning is caused by the ingestion of mushrooms that contain toxins. It is usually the result of consuming wild mushrooms after mistaking them for edible species. There are about 6000 cases of mushroom ingestion in the United States annually, with over half of the cases involving children under six years old. While most cases of mushroom poisoning result in mild to moderate gastrointestinal issues, severe cases can lead to organ failure and even death.
Orellanine is a unique mushroom toxin produced by some members of the Cortinarius genus, including Cortinarius orellanus and Cortinarius speciosissimus. It is the only known mushroom toxin that selectively targets the kidney, causing acute kidney injury (AKI) and renal failure in humans when ingested. The nephrotoxicity of Cortinarius orellanus was first recognized in the 1950s when it was identified as the cause of a mass poisoning in Poland.
The onset of symptoms from orellanine poisoning can be delayed, typically appearing 3 to 20 days after ingestion. This latent period before the onset of symptoms can range from 12 hours to 14 days, with an average of 3 days. The early gastrointestinal symptoms may not be severe enough for patients to seek immediate medical attention, making diagnosis challenging. However, assays are available to detect orellanine in blood and, more frequently, in kidney tissue via biopsy. Orellanine can even be detected up to 6 months after ingestion.
The exact mechanism of orellanine-induced nephrotoxicity is not yet fully understood, but it is believed to be associated with oxidative stress, including free-radical formation and impairment of antioxidative enzymes. Orellanine constitutes 0.9–1.4% of the mushroom's dry weight and is more concentrated in the caps compared to stems, roots, and spores. It is important to seek medical attention if any wild mushrooms have been ingested, even if symptoms appear mild, as early evaluation and treatment are crucial in managing mushroom poisoning.
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Gyromitrin poisoning can occur from inhalation of cooking vapours
Mushroom poisoning (or mushroom toxicity) occurs when someone ingests mushrooms that contain toxins, often after mistaking them for nontoxic, similar-looking mushrooms. While mushroom poisoning outbreaks are rare in the United States, they are a major food safety issue in China. There are thousands of mushroom species, but only 15-20 are potentially lethal when ingested.
Gyromitrin is a toxin and carcinogen present in several members of the fungal genus Gyromitra, like G. esculenta. It is a volatile, water-soluble hydrazine compound that can be hydrolyzed in the body into monomethylhydrazine (MMH) through the intermediate N-methyl-N-formylhydrazine (MFH). Both MFH and MH are toxic to humans. In the body, gyromitrin is rapidly hydrolyzed into acetaldehyde and MFH, which is then slowly converted to MH.
Gyromitrin poisoning can occur through the ingestion of toxin-containing mushrooms or the inhalation of cooking vapours during their preparation. As gyromitrin is highly volatile, it can be inhaled during the storage and drying of the fungi or while boiling them. Inhalation can cause systemic symptoms, including irritation of the eyes and airways. The most common cause of gyromitrin poisoning, however, is the ingestion of false morels that have not been detoxified by adequate boiling.
Symptoms of gyromitrin poisoning include dizziness, vertigo, ataxia, sweating, incoordination, nausea, stomach cramps, and diarrhoea. Severe poisoning can result in convulsions, jaundice, seizures, hypoglycaemia, hepatic and renal dysfunction, coma, or even death. In the case of heavy exposure, especially if neurological symptoms are present, pyridoxine is given at a dose of 25 mg/kg as an IV infusion over 30 minutes.
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Mycoviruses are viruses that infect fungi
Mushrooms contain toxins that can cause poisoning in humans. The severity of mushroom poisoning may vary, depending on the geographic location where the mushroom is grown, growth conditions, the amount of toxin delivered, and the genetic characteristics of the mushroom. However, mushroom toxins are not viruses.
Mycoviruses (from the Ancient Greek "mykes", meaning "fungus", and the Latin "virus") are viruses that infect fungi. They are also known as mycophages. The majority of mycoviruses have double-stranded RNA (dsRNA) genomes and isometric particles, but around 30% have positive-sense, single-stranded RNA (+ssRNA) genomes. Some mycoviruses can also be negative single-stranded RNA viruses or single-stranded DNA viruses. Mycovirology is the study of mycoviruses and is a special subdivision of virology.
Mycoviruses are ubiquitous throughout the fungal kingdom and are currently classified into 23 viral families and one unclassified genus by the International Committee on Taxonomy of Viruses (ICTV). They are known to associate with most major fungal taxonomic groups, including Ascomycota, Basidiomycota, Chytridiomycota, Zygomycota, and Neocallimastigomycota. Fungi are frequently infected with two or more unrelated viruses and also with defective dsRNA and/or satellite dsRNA.
Mycoviral research has focused on mycoviruses that infect plant pathogenic fungi due to their ability to reduce the virulence of their host and act as potential biocontrol agents. Mycoviruses have been shown to decrease virulence, cause irregular growth, abnormal pigmentation, and defects in sexual development in their fungal hosts. The use of mycoviruses as biocontrol agents holds promise for reducing losses in agriculture and forestry due to fungal infections. However, challenges remain, including the lack of extracellular transmission mechanisms, which impedes successful transmission between different fungal strains.
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Frequently asked questions
Mushroom poisoning is the toxic, and sometimes fatal, effect of eating poisonous mushrooms. It is usually the result of mistaking toxic mushrooms for edible ones.
Symptoms can vary from slight gastrointestinal discomfort to organ failure and death. The most common symptoms are nausea, vomiting, abdominal cramping, and diarrhea.
Treatment depends on the specific toxin ingested. In general, early volume resuscitation is important for liver and kidney toxic syndromes, and activated charcoal can help limit the absorption of most toxins.
No, mushroom toxins are not a virus. However, mushrooms can be infected by viruses called mycoviruses, which are known to cause diseases such as La France disease in cultivated mushrooms.
