Edible mushroom-related poisoning

Abstract

<jats:sec><jats:title>Background:</jats:title><jats:p> The American Association of Poison Control Center (AAPCC) shows that in 2012 there were 0.3% of human exposures involving mushrooms. Only 17% of 6600 cases were then identified by the species. The present retrospective study was designed to identify the epidemiology of mushroom poisoning in adults admitted to Krakow’s Department of Clinical Toxicology (DCT) from 2002 to 2009. </jats:p></jats:sec><jats:sec><jats:title>Materials and Methods:</jats:title><jats:p> This study was conducted retrospectively after examining the files of 457 adult patients with wild mushroom poisoning. Mycological analysis was made and the species of the poisoning-inducing mushroom was determined. Furthermore, the circumstances related to the mushroom gathering, transport, storage, preparation, and consumption have been analyzed. </jats:p></jats:sec><jats:sec><jats:title>Results:</jats:title><jats:p> The analysis revealed that in 400 (87.53%) out of 457 cases, the clinical symptoms were caused by ingestion of identified edible mushroom species. The main reason for edible mushroom poisoning is associated with their incorrect processing after harvest. The analysis of the circumstances of mushroom collection, transport, and storage shows that the largest percentage of poisoning was connected with long-term storage of mushroom dishes, collecting, and storing them in plastic bags, and long storage of mushrooms. </jats:p></jats:sec><jats:sec><jats:title>Conclusion:</jats:title><jats:p> Based on spore analysis of the gastric content, edible mushrooms were responsible for the great majority of mushroom poisoning cases admitted to the DCT. The toxicity of edible mushroom is associated with proceeding with them during collection, transport, and storage. The medical history should be supplemented by questions concerning these circumstances. The identification of the mushroom by a mycologist is highly desirable. </jats:p></jats:sec>

Supplementation of cultivated mushroom species with selenium: bioaccumulation and speciation study

“…Unfortunately, wild edible mushrooms grow seasonally only; therefore, an alternative is to supplement Se using cultivated mushrooms, especially those which are economically important such as species of Pleurotus, Pholiota or Agaricus genera [19][20][21]. It should be highlighted that in many countries and regions, the consumption of mushrooms constitutes an important and integral part of the human diet [22].…”

The Yellow Knight Fights Back: Toxicological, Epidemiological, and Survey Studies Defend Edibility of Tricholoma equestre

“…During the same period, 15 poisoning cases with mushrooms considered edible were noted. A summary on mushroom poisoning in Poland indicated that species such as Macrolepiota procera or Imleria badia are a more common cause of gastrointestinal effects than T. equestre [ 14 ]. If one considers the estimated number of Poles consuming T. equestre , the frequency of adverse effects remains very low and there are no cases involving previously reported rhabdomyolysis.…”

“…All subjects were collecting T. equestre mushrooms on their own and agreed to undertake additional biochemical tests following their next consumption. According to Polish law regulation established and enforced by the Ministry of Health, T. equestre is considered an edible species and collection from the wild is allowed with no restrictions [ 14 ]. Study protocol was approved by the Bioethical Committee at Poznan University of Medical Sciences (Approval No.…”

Toxic Potential of Traditionally Consumed Mushroom Species—A Controversial Continuum with Many Unanswered Questions

“…This is due to the large number of species with toxic effects, the difficulties in species identification by both patients and hospital personnel, and the ingestion of mushrooms in meals containing several mushroom species simultaneously. In addition, toxicity may be caused by not only the original biological composition of the fruiting body, but by more conventional types of food poisoning, such as incorrect preservation or processing of mushrooms after harvesting [ 4 ].…”