Michael Davis
I assume you mean mushroom poisoning or fungal diseases that affect mushroom crops. If so, here is a paragraph on the topic:
Mushroom poisoning is caused by ingesting mushrooms that contain toxic substances. While some mushrooms contain compounds of lower toxicity, others contain very potent toxins and are very poisonous. Amatoxin is the most common toxin that causes severe poisoning and is found in various mushroom species. Amatoxin blocks the replication of DNA, which leads to cell death and can affect the kidneys, liver, and central nervous system. Mushroom poisoning can cause symptoms such as gastrointestinal discomfort, headaches, vertigo, palpitations, and even death. It is usually the result of misidentifying a toxic mushroom as an edible species due to their close resemblance. To prevent mushroom poisoning, it is important to familiarize yourself with both edible and toxic mushroom species.
| Characteristics | Values |
|---|---|
| Types of fungal disease in mushrooms | Dry Bubble, Wet Bubble, Cobweb |
| Dry Bubble Disease caused by | Lecanicillium fungicola, var. fungicola |
| Wet Bubble Disease caused by | Mycogone perniciosia |
| Cobweb Disease caused by | Cladobotryum spp. |
| Green Mold Disease caused by | Trichoderma spp. |
| Toxins causing mushroom poisoning | Amatoxin, α-Amanitin |
| Symptoms of mushroom poisoning | Vomiting, watery diarrhea, organ failure, kidney or <co: 2,4,5,7>liver failure, cell death, loss of muscle contraction, gastric upset, organ failure, death |
| Treatment for mushroom poisoning | Liver or kidney transplant, aggressive support therapy, activated charcoal, rehydration, antiemetics, N-acetylcysteine (NAC), silibinin, penicillin |
| Mushroom poisoning caused by | Misidentification of a toxic mushroom as an edible species |
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What You'll Learn
Amatoxin poisoning
The symptoms of amatoxin poisoning can vary, but often include gastrointestinal issues such as vomiting, abdominal pain, and diarrhea. Other symptoms may include headache, dizziness, nausea, shortness of breath, coughing, insomnia, gastrointestinal disturbances, back pain, urinary frequency, and liver and kidney damage. In severe cases, amatoxin poisoning can lead to organ failure and death. The period between ingestion and the onset of symptoms varies, but symptoms can appear as early as 6-12 hours after consumption.
Treatment for amatoxin poisoning involves providing supportive care and addressing fluid loss, electrolyte deficiency, and glucose normalization. If the patient presents early, decontamination with oral activated charcoal may be performed. Several agents have been used to treat potential liver injury, including N-acetyl-cysteine, high-dose penicillin, and silymarin. It is important to seek immediate medical attention if wild mushrooms have been consumed, as prompt treatment improves the prognosis.
To prevent amatoxin poisoning, it is important to properly identify mushrooms before ingestion. Mushroom gatherers should familiarize themselves with both edible and toxic mushroom species, as misidentification is a common cause of poisoning. Certain mushrooms, such as those from the Amanita genus, may be mistaken for edible species due to their similar appearance and lack of distinct taste or odor. Therefore, it is crucial to be able to distinguish between different mushroom species to avoid accidental poisoning.
In summary, amatoxin poisoning is a serious condition that can result from the ingestion of certain toxic mushrooms. It can cause a range of symptoms, from gastrointestinal issues to organ failure and death. Treatment involves supportive care and specific agents to address liver injury, and the prognosis is improved with early medical intervention. Preventing amatoxin poisoning relies on the accurate identification of toxic mushroom species to avoid accidental consumption.
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Misidentification of toxic mushrooms
Mushroom poisoning is usually the result of consuming wild mushrooms after mistaking a toxic mushroom for an edible species. The most common reason for this is a close resemblance in terms of colour and general morphology. To prevent mushroom poisoning, it is recommended that mushroom gatherers familiarise themselves with the mushrooms they intend to collect, as well as with any similar-looking toxic species.
For example, the Giant Puffball (Calvatia gigantea) is considered edible while it’s fresh, but deadly toxic look-alikes include Amanita virosa and Amanita bisporigera. Shaggy Mane, or Coprinus comatus, is another edible mushroom for experienced foragers. However, it resembles the toxic "Alcohol Inky Cap", which gets its name from its toxic component, "coprine", which is highly reactive with alcohol. Even days before or after consuming alcohol, coprine may cause consumers headaches, extreme nausea, and other unpleasant symptoms.
The Yellow Morel (Morchella americana) is a true morel that fruits in the early spring, often among hardwood trees. Its poisonous look-alike, Gyromitra spp., contains a highly toxic and carcinogenic chemical called gyromitrin, which affects the central nervous system and can lead to nausea, convulsions, coma, and death. Morchella species can be distinguished from Gyromitra species by a few key features.
In addition to toxic look-alikes, some mushrooms are mistaken for hallucinogenic species. In 1981, one fatality and two hospitalizations occurred after consuming Galerina marginata, which was mistaken for a Psilocybe species. Galerina contains amatoxins, the same poison found in the deadly Amanita species. Amanita pantherina has been associated with severe gastrointestinal upset.
Some common toxins found in mushrooms include amatoxin, psilocybin, muscarine, coprine, allenic norleucine, and gyromitrin. Amatoxin blocks the replication of DNA, which leads to cell death and can affect cells that replicate frequently, such as kidneys, livers, and the central nervous system. It can also cause the loss of muscle contraction and liver failure. Orellanine, found in some species of Cortinarius, causes kidney failure, with symptoms typically appearing around day 11 and including pain in the area of the kidneys, thirst, vomiting, headache, and fatigue. Muscarine stimulates the muscarinic receptors of the nerves and muscles, causing symptoms such as sweating, salivation, tears, blurred vision, palpitations, and respiratory failure in high doses.
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Seizures
Mushroom poisoning can occur due to misidentifying a toxic mushroom species as edible. Amatoxin is the most common toxin that causes severe poisoning and is found in the Amanita mushroom, also known as "the death cap". Amatoxin blocks DNA replication, leading to cell death and potential liver failure. Other toxins found in mushrooms include α-amanitin, phallotoxins, and gastrointestinal irritants, which can cause vomiting, diarrhoea, and organ failure.
It is important to seek immediate medical attention if mushroom poisoning is suspected. Activated charcoal may be beneficial, depending on the timing of ingestion. Acute gastrointestinal effects can be managed with rehydration, antiemetics, and electrolyte correction. Supportive care is crucial, and patients with severe symptoms should be evaluated for hepatic failure, altered mental status, hypoxia, or respiratory distress.
To prevent mushroom poisoning, it is essential to properly identify mushrooms before consumption. Mushroom gatherers should familiarize themselves with both edible and toxic mushroom species, as some toxic mushrooms closely resemble edible ones in colour and morphology. Additionally, the safety of consuming wild mushrooms may depend on the methods of preparation and cooking, as some toxins, like amatoxins, are thermostable and not destroyed by cooking.
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Dry bubble disease
The symptoms of dry bubble disease vary depending on the time of infection and the developmental stage of the mushroom. Early infection can cause stipe blow-out, resulting in a deformed fruit body with splitting or peeling. Other symptoms include brown spots with a fuzzy grayish centre, needle pinhead-sized brown spots on the mushroom cap, and discolourations on the cap or stipe in brown, light brown, or grey hues. In some cases, the disease may manifest as a globe-like mass of mushroom tissue, with a single mushroom or a cluster of mushrooms forming a spherical mass of infected tissue. Occasionally, as the infection ages, amber drops of liquid may form, resembling the symptoms of wet bubble disease caused by Mycogene sp.
The severity of dry bubble disease is influenced by the timing of infection and environmental conditions. If inoculation occurs during the late stage of the mushroom life cycle, symptoms may include small necrotic lesions on the cap, leading to totally deformed and undifferentiated white masses of mushroom. While the infection does not reduce the weight of the mushroom crop, it can significantly decrease the total number of mushrooms produced.
The spread of dry bubble disease is facilitated by insect vectors such as mites and springtails, which carry the conidial L. fungicola spores from infected mushroom caps to uninfected ones. The disease can also be spread by humans, including growers, harvesters, and farm personnel, through the movement of asymptomatic mushrooms carrying conidial spores and sclerotia. To control and prevent the spread of dry bubble disease, strict hygiene measures must be implemented, focusing on the storage of casing materials to avoid contamination.
Managing dry bubble disease effectively is crucial for mushroom farmers to prevent significant losses in commercial mushroom production. By understanding the biology of the fungus, recognising the various symptoms, and adhering to strict hygiene practices, growers can better control and mitigate the impact of this disease on their crops.
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Wet bubble disease
The disease gets its name from the wet decay and small amber to dark brown drops of liquid that develop on the surface of the affected mushroom tissue, particularly in conditions of high humidity. In dry conditions, the affected areas remain dry and appear similar to Verticillium disease or dry bubble. Other symptoms include distorted masses and small fluffy white patches of mycelium on the surface of the casing, following infection of the mushroom below. The severity of symptoms depends on the stage of mushroom development when the infection occurs; the earlier the infection, the more severe the distortion.
The primary source of the pathogen is usually contaminated casing material. To prevent and control outbreaks, strict hygiene practices must be implemented. Casing materials should be stored in an area that will not be contaminated by debris and dust from the growing rooms. If an outbreak occurs, all affected mushrooms should be carefully removed. Covering diseased mushrooms with a cup, alcohol, or salt is an alternative to removal, but this should only be done after removing all other diseased mushrooms, as water is one of the most important methods of spread.
Chemical fungicides, specifically those containing prochloraz-Mn, have been found to be effective in reducing the incidence of WBD. Other chemical treatments, such as chlorothalonil and metrafenone, and Bacillus-based products containing B. subtilis and B. amyloliquefaciens strains, have also been studied for their potential to control WBD. However, the effectiveness of these treatments depends on the severity of the disease, and some treatments may not be suitable for strong outbreaks.
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