The Inability of Coprini to Sensitize Man to Ethyl Alcohol

Edible and poisonous mushrooms of Canada

“…There has been some controversy about this type of poisoning. Child (1952) described experiments in which Coprini were fed to a person with and without alcohol and no effects were observed, but when Panaeolus campanulatus was eaten by itself the type of symptoms described above appeared. He suggested that the reports of poisoning caused by a combination of Coprinus and alcohol might be due rather to accidental inclusion of Panaeolus with the Coprinus.…”

“…From time to time reports have appeared in the literature suggesting that mild poisoning may result from eating Coprinus in conjunction with alcohol consumption. Recent experiments conducted by Child (1952) have given no support to this contention. It seems probable that such reports have been based upon misidentifications of Panaeolus sphinctrinus or perhaps other Panaeolus species eaten by mistake for a Coprinus.…”

The use of fungi as food and in food processing, II

“…The symptoms eventually disappear and the patients are usually restored to health in 24 to 48 hours. The report of Verrill 185 definitely implicated PI paplionaceus in a case of mycetismus cerebralis, but Wasson 190 denied that P. campanulatus can be similarly implicated and stated that "many of us have tried this species and found it innocent"; however, Child 36 reported that a subject became intoxicated after eating 2 g of this species. Kauffman 106 listed Panaeolus retirugis ( Figure FIGURE 69.…”

Potentiation of ethanol by Coprinus atramentarius in mice

“…The related species C. comatus (shaggy mane) has also been incriminated (Zeitlmayr, 1955). On the other hand, Krieger (1911) and Child (1952) agree that C. atramentarius does not sensitize man to ethanol. Human idiosyncrasies, mode of preparation, and timing of consumption in relation to ethanol ingestion appear to influence the toxicity (Tyler, 1963).…”