Emma Wilson
Mushrooms are the fruiting bodies of a group of higher fungi that have evolved contemporaneously with plants for millions of years. They are widely distributed throughout the world, with approximately 100 out of 100,000 known fungi species being poisonous to humans. Mushroom poisoning occurs after the ingestion of mushrooms that contain toxins, often in the context of misidentifying toxic mushrooms as edible. The severity of mushroom poisoning varies depending on the mushroom's geographic location, growth conditions, the amount of toxin ingested, and the genetic characteristics of the mushroom. While most mushroom poisonings are not fatal, some mushrooms contain toxins that can lead to liver failure, kidney failure, and even death.
| Characteristics | Values |
|---|---|
| Reason for Poisonous Nature | To protect themselves from being eaten so they can reproduce |
| Number of Poisonous Species | 100 out of 100,000 known fungi species |
| Most Common Reason for Poisoning | Misidentification of toxic mushrooms as edible species |
| Symptoms | Gastrointestinal upset, vomiting, diarrhoea, liver damage, kidney failure, delirium, convulsions, hypothermia, etc. |
| Toxins | Amatoxins, phallotoxins, orellanine, gyromitrins, muscarine, psilocybin, muscimol, ibotenic acid, etc. |
| Severity | Depends on the geographic location, growth conditions, amount of toxin, and genetic characteristics of the mushroom |
| Prevention | Familiarize with the appearance of toxic and edible mushrooms, check for look-alikes |
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What You'll Learn
- Mushrooms are toxic due to evolutionary reasons, similar to plants
- Poisonous mushrooms can be mistaken for edible species
- Some toxins are unaffected by boiling, cooking, freezing, or processing
- Poisoning severity depends on the mushroom's growth conditions and genetics
- Children are often exposed to nontoxic mushrooms
Mushrooms are toxic due to evolutionary reasons, similar to plants
Mushrooms are a tasty treat for many creatures, including snails, insects, beetles, chipmunks, squirrels, deer, and humans. However, some mushrooms are toxic and can cause poisoning, leading to symptoms ranging from mild gastrointestinal discomfort to death. So, why are mushrooms poisonous?
Mushrooms have evolved to produce toxins as a defence mechanism, similar to plants. The toxins in mushrooms, also known as secondary metabolites, serve as a deterrent to predation by insects, small invertebrates, and mammals. This defence mechanism is crucial for mushrooms' survival as they are short-lived and need to spread their spores quickly. By being toxic, they can avoid being consumed, ensuring their spores remain intact and can be dispersed to new areas.
The evolution of toxicity in mushrooms has occurred independently in different species. Researchers have found that deadly species such as Amanita, Galerina, and Lepiota share the same type of amatoxin, called amanitin. This shared toxicity is believed to have arisen through horizontal gene transfer from an "unknown ancestral fungal donor".
Interestingly, some poisonous mushrooms may have evolved warning signals, such as distinctive odours or tastes, to deter consumption. These signals enhance avoidance learning by potential consumers. For example, insects and snails have been observed to avoid eating mushrooms that contain poison. While the toxins may make some consumers sick, others can be fatal, ensuring the survival of the mushroom species.
In summary, mushrooms have evolved to produce toxins as a defence mechanism to deter consumption, similar to the way plants have developed toxicity to protect themselves from predators. This evolutionary adaptation allows mushrooms to protect their spores and ensure their dispersal to new areas, contributing to the survival and propagation of the species.
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Poisonous mushrooms can be mistaken for edible species
The toxic Galerina marginata, which contains the same amatoxins as the death cap mushroom, has been mistaken for a Psilocybe species, resulting in one fatality and two hospitalisations. Nicholas Evans, an English author, mistakenly served the toxic webcap mushrooms to his relatives, resulting in four hospitalisations. This highlights the importance of correctly identifying mushrooms before consumption, as misidentification can have severe consequences.
Mushroom foragers should familiarise themselves with the mushrooms they intend to collect and be aware of similar-looking toxic species. It is crucial to correctly identify mushrooms by considering characteristics such as colour, texture, and cap appearance. Additionally, some mushrooms are toxic only when consumed with alcohol, so it is important to note any potential interactions. The safety of eating wild mushrooms may also depend on preparation methods, as some toxins, like amatoxins, are thermostable and cannot be neutralised by cooking.
While most mushroom poisonings are not fatal, they can cause gastrointestinal upset, leading to vomiting, diarrhoea, and abdominal pain. However, some toxins can cause more severe symptoms, including liver and kidney failure, neurologic issues, and even death. Therefore, it is essential to seek medical attention if any negative symptoms occur after consuming mushrooms.
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Some toxins are unaffected by boiling, cooking, freezing, or processing
Mushrooms contain toxins that can cause poisoning, and in some cases, death. The severity of mushroom poisoning depends on factors such as the geographic location where the mushroom is grown, growth conditions, the amount of toxin ingested, and the genetic characteristics of the mushroom. Importantly, some mushroom toxins are unaffected by boiling, cooking, freezing, or processing, retaining their toxicity even after such treatments.
Mushroom poisoning typically occurs due to misidentification of toxic mushrooms as edible species, often because of their similar appearance. For example, the deadly Amanita verna (fool's mushroom) closely resembles edible button mushrooms and meadow mushrooms, leading to fatal poisonings. Similarly, the Autumn Skullcap (Galerina marginata) is often mistaken for hallucinogenic mushrooms, yet it contains the same deadly amatoxins found in the death cap mushroom. Amatoxins are responsible for over 95% of mushroom-related fatalities in the United States and cause severe liver damage.
Another dangerous toxin, orellanin, has a long latency period of 2 days to 3 weeks, often leading to misdiagnosis. Orellanin causes kidney failure and can be found in the Fool's Webcap (Cortinarius orellanus) and Deadly Webcap (Cortinarius rubellus) mushrooms. These webcap mushrooms closely resemble each other and several edible varieties, making them prone to misidentification.
To prevent mushroom poisoning, foragers must familiarize themselves with both edible and toxic mushroom species, especially those that look similar. While boiling, cooking, freezing, or processing mushrooms can reduce certain toxins, it is crucial to remember that some toxins, like amatoxins, are thermostable and remain toxic even after such treatments. Therefore, it is essential to correctly identify mushrooms before consumption and seek immediate medical attention if poisoning symptoms occur.
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Poisoning severity depends on the mushroom's growth conditions and genetics
The severity of mushroom poisoning depends on several factors, including the mushroom's growth conditions, the amount of toxin ingested, and individual susceptibility. Mushrooms that grow in certain geographic locations may be more toxic than others. For example, the yellow-staining mushroom (Agaricus xanthodermus) is the most commonly ingested poisonous mushroom in Victoria, Australia, due to its resemblance to edible varieties.
The growth conditions of mushrooms can also impact their toxicity. Mushrooms that grow in warm, moist climates, for instance, may contain toxins that cause altered sensorium and euphoria when ingested. Additionally, the genetic characteristics of mushrooms play a role in their toxicity. For example, mushrooms belonging to the Amanita genus, such as Amanita phalloides (commonly known as "death cap"), contain amatoxins, which are toxic compounds that damage liver cells and can lead to liver failure and death.
Furthermore, the amount of toxin ingested and individual susceptibility influence the severity of mushroom poisoning. Small amounts of toxic mushrooms may only cause gastrointestinal upset, while ingesting larger amounts or certain types of toxins can lead to more severe symptoms, such as liver or kidney failure, and even death. Individual susceptibility also varies, with older persons being at greater risk of developing serious complications from mushroom poisoning compared to healthy young adults.
It is important to note that boiling, cooking, freezing, or processing mushrooms may not always eliminate their toxicity. Therefore, it is crucial to properly identify mushrooms before consumption and seek medical attention immediately if poisoning is suspected.
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Children are often exposed to nontoxic mushrooms
While only about 100 of the 100,000 known fungi species are poisonous to humans, children are often exposed to nontoxic mushrooms. According to the 2020 annual report from the AAPCC National Poison Data System, 3,497 of 6,419 total single mushroom exposures were reported in those younger than six years old. This is likely because children, especially toddlers, tend to "graze" on mushrooms they find on lawns. While this can happen with any mushroom, Chlorophyllum molybdites is often implicated due to its preference for growing in lawns. C. molybdites causes severe gastrointestinal upset but is not considered deadly poisonous.
The majority of mushroom poisonings are not fatal, and most simply cause gastrointestinal upset, including nausea, vomiting, abdominal cramping, and diarrhea. However, there are a number of recognized mushroom toxins with specific, and sometimes deadly, effects. For example, the Amanita phalloides mushroom is responsible for the majority of fatal poisonings, due to its resemblance to the edible Asian paddy-straw mushroom. Amatoxins, the toxins found in the deadly Amanita species, cause severe liver damage. Other manifestations of mushroom toxicity include headaches, vertigo, palpitations, and cramping.
To prevent mushroom poisoning, it is important to familiarize yourself with the mushrooms you intend to collect, as well as with any similar-looking toxic species. Boiling, cooking, freezing, or processing may not alter the toxicity of some mushrooms, so it is important to be vigilant when foraging for mushrooms.
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Frequently asked questions
Mushroom poisoning occurs when someone ingests a mushroom that contains toxins. This can happen accidentally when a toxic mushroom is mistaken for an edible mushroom, or intentionally when someone forages for hallucinogenic mushrooms. Symptoms include gastrointestinal upset, liver failure, kidney failure, and neurologic sequelae.
Mushroom poisoning is rare in the United States but is a major food safety issue in China. There are about 6000 ingestions annually in the United States, over half of which are in children under six. However, the majority of poisonings only result in mild gastrointestinal upset and are not fatal.
Out of the 100,000 known fungi species worldwide, about 100 are poisonous to humans. The most common mushrooms implicated in liver injury and death are those that contain amatoxins, including Amanita phalloides (death cap), Amanita virosa (destroying angel), Amanita verna (fool's mushroom), and Galerina marginata (autumn skullcap).
To prevent mushroom poisoning, foragers should familiarize themselves with both the mushrooms they intend to collect and any similar-looking toxic species. Boiling, cooking, freezing, or processing may not alter the toxicity of some mushrooms, so correct identification is crucial.
