Michael Davis
Mushrooms are a type of fungus that have been consumed by humans since prehistory. However, not all mushrooms are safe to eat, and mushroom poisoning can have serious, sometimes fatal, consequences. Mushroom crops can also be affected by fungal diseases, which can cause significant damage to crops if not properly managed. This article will explore the various diseases caused by mushrooms, including both those that affect human health and those that impact mushroom crops.
| Characteristics | Values |
|---|---|
| Types of Diseases | Fungal Diseases, Mushroom Poisoning |
| Fungal Diseases | Dry Bubble (Verticillium/Lecanicillium), Wet Bubble (Mycogone), Cobweb (Dactylium/Cladobotryum) |
| Mushroom Poisoning Toxins | Amatoxin, Psilocybin, Muscarine, Coprine, Allenic Norleucine, Gyromitrin, α-Amanitin |
| Mushroom Poisoning Symptoms | Gastrointestinal upset, Organ failure, Vomiting, Diarrhea, Kidney pain, Thirst, Headache, Fatigue, Seizures, Stupor, Delirium, Loss of coordination, Tremors, Jaundice, Anemia, Respiratory failure, Flushing, Palpitations, Nausea, Trouble breathing, Abdominal cramping, Sweating, Salivation, Tears, Blurred vision |
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What You'll Learn
Mushroom poisoning
The symptoms of mushroom poisoning can affect multiple body systems and vary in severity from gastric upset to organ failure. The most common consequence of mushroom poisoning is gastrointestinal irritation, leading to vomiting, diarrhoea, and abdominal pain. Other possible symptoms include kidney pain, thirst, headache, fatigue, muscle cramps, loss of coordination, tremors, seizures, and delirium. In severe cases, mushroom poisoning can cause liver failure, kidney failure, respiratory failure, and even death.
One of the deadly toxins found in certain mushrooms is gyromitrin, which is present in the Gyromitra species, commonly known as "false morels." Consuming these mushrooms raw can lead to neurotoxicity, gastrointestinal toxicity, and destruction of red blood cells, resulting in jaundice and anaemia. Similarly, the toxin coprine, found in certain mushroom species, can cause symptoms similar to a severe hangover, including flushing, headache, nausea, palpitations, and breathing difficulties.
Another toxin, muscarine, affects the nerves and muscles by stimulating the muscarinic receptors. It is found in mushrooms of the genus Omphalotus, notably the jack o' lantern mushrooms. Muscarine poisoning can cause sweating, salivation, tears, blurred vision, palpitations, and respiratory failure in high doses. Additionally, some mushrooms contain the toxin orellanine, which can cause symptoms such as kidney pain, thirst, vomiting, headache, and fatigue.
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Fungal diseases in crops
Mushrooms are susceptible to a variety of pests and fungal diseases that can severely impact crop quality and yield. The most common fungal diseases affecting mushroom crops are dry bubble, wet bubble, cobweb, and green mould.
Dry bubble disease (DBD) is caused by two varieties of the species Lecanicillium fungicola (formerly known as Verticillium). The most noticeable symptom is a globe-like mass of mushroom tissue, and it is the most common fungal disease among commercially cultivated white button mushrooms. Wet bubble disease (WBD) is caused by the Mycogone perniciosa fungus, resulting in a white mat of mycelium with a cauliflower-like appearance that gradually turns brown, often accompanied by an unpleasant smell. Cobweb disease, caused by Cladobotryum spp. (formerly known as Dactylium), appears as a fluffy white mould covering the surface of the substrate, favoured by high moisture and humidity. Green mould, caused by Trichoderma spp., is characterised by a dense layer of mycelium on the casing surface that changes from white to green, and can cause significant yield losses, especially in Agaricus, Pleurotus, and shiitake mushrooms.
To prevent and control these fungal diseases, intensive cleaning and crop management practices are essential. This includes proper sterilisation of substrates, improving airflow, and preventing excess humidity. Additionally, farmers should implement management-control strategies and regularly monitor their crops to spot potential problems early on. The redundant application of the same fungicides should be avoided to prevent the occurrence of resistant strains. Alternative methods for disease control, such as the use of bio-based products and active biocontrol agents, are being explored to combat resistant variants.
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Bacterial blotch
The disease manifests as discolouration on the mushroom cap, starting as pale yellow spots that darken to golden yellow or rich brown. These spots enlarge and coalesce under favourable moisture conditions, and can eventually cover the entire cap. The mushroom stems can also be affected. Bacterial blotch is strongly influenced by environmental and surface moisture conditions. The disease occurs when the mushroom cap remains wet for prolonged periods, providing optimal conditions for the bacteria to multiply and spread.
To control and manage bacterial blotch, several strategies have been proposed. One effective method is to chlorinate the irrigation water to a concentration of 150 ppm chlorine, followed by inducing the caps of the mushrooms to dry through environmental management practices. This involves raising the ambient temperature, lowering humidity, and maintaining or increasing total airflow. Additionally, the use of chlorinated water on the casing layer and biological control methods, such as employing mushroom-associated microorganisms, have been suggested as promising approaches.
It is important to note that while bacterial blotch significantly impacts mushroom quality and the mushroom industry, the causative bacterium, Pseudomonas tolaasii, does not pose a threat to human health. However, the disease can lead to substantial economic losses for mushroom growers and producers. Therefore, implementing effective disease management strategies is crucial to mitigate the impact of bacterial blotch on mushroom crops.
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Green mould
Trichoderma can infect mushrooms at various stages of growth, from the mycelial stage to the mature fruiting body. The mould colonises the mushroom tissue, causing a range of symptoms, including discolouration, tissue breakdown, and deformation. The affected mushrooms may appear water-soaked, with soft, rotten areas that turn brown or green. In severe cases, the entire crop may be lost due to the mycelial colonisation and destruction of the mushroom tissue.
The spores of *Trichoderma* are dispersed through air and water, and they can survive in the environment for long periods, making it challenging to control the spread of this pathogen. Green mould often infects mushrooms when they are stressed, especially during periods of high moisture and humidity, which facilitate spore germination and mycelial growth.
To manage and prevent green mould infections, good hygiene practices and cultural controls are essential. This includes proper ventilation and humidity control in growing environments, as well as removing and destroying infected mushrooms to reduce the source of inoculum. Additionally, resistant mushroom varieties and the use of biological control agents, such as competing non-pathogenic *Trichoderma* strains, can help suppress the disease.
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Mushroom toxicity
The most common consequence of mushroom poisoning is gastrointestinal upset, including abdominal cramping, vomiting, and diarrhea. However, some toxins can cause more severe symptoms, such as organ failure resulting in death. For example, Gyromitra spp., or "false morels," contain the toxin gyromitrin, which causes neurotoxicity, gastrointestinal toxicity, and destruction of blood cells. Another unusual toxin is coprine, a disulfiram-like compound that inhibits aldehyde dehydrogenase, an enzyme required to break down alcohol. Ingesting mushrooms containing coprine within a few days of consuming alcohol can lead to symptoms similar to a hangover, such as flushing, headache, nausea, palpitations, and even trouble breathing.
Some mushroom toxins can cause seizures, stupor, delirium, muscle cramps, loss of coordination, tremors, and red blood cell breakdown, leading to jaundice, kidney failure, and anemia. Certain mushrooms, such as those in the genus Cortinarius, can cause pain in the kidney area, thirst, vomiting, headache, and fatigue. Jack o' Lantern mushrooms contain muscarine, which stimulates the muscarinic receptors of nerves and muscles, resulting in sweating, salivation, tears, blurred vision, palpitations, and respiratory failure in high doses.
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Frequently asked questions
Mushrooms can cause a range of diseases and health issues in humans, including gastrointestinal upset, liver failure, kidney failure, and neurologic sequelae. Mushroom poisoning can also cause stupor, delirium, muscle cramps, loss of coordination, tremors, and seizures.
Symptoms of mushroom poisoning can vary depending on the type of mushroom and the amount ingested. Some common symptoms include vomiting, diarrhoea, thirst, headache, fatigue, and blurred vision. In more severe cases, mushroom poisoning can lead to respiratory failure and even death.
Mushroom poisonings often occur due to misidentification of a poisonous mushroom species as edible. It is important to be able to correctly identify mushrooms before consuming them. Additionally, some mushrooms should not be consumed with alcohol, as this can lead to adverse effects.
