The Beijing Municipal Health Commission recently reported that 7 migrant workers from Fangshan District were poisoned after consuming a wild mushroom named Amanita, with 2 fatalities. This type of mushroom poisoning has not been reported in the country before.
Since August, the 307th Hospital of Beijing has successively admitted 26 mushroom poisoning victims from Wen'an, Hebei Province.
The Beijing Municipal Food Safety Office and the Municipal Health Commission have recently issued a warning, prohibiting collective dining, catering services, and folk tourism units from self-harvesting, processing, or consuming wild mushrooms. When dining at rural tourism homestays and dishes like braised chicken with mushrooms, it is best to clarify the variety of mushrooms used.
Currently, it is the peak season for a large variety of wild fungi to be available. Wild fungi are popular for their delicious taste and rich nutrition. However, there are many incidents of death caused by the accidental consumption of toxic wild fungi. Experts remind the public to be cautious when purchasing and cooking wild fungi.
Yang Zhuliang, a researcher at the Kunming Institute of Botany, Chinese Academy of Sciences, told a story that happened to someone he knows: Ms. Zhang, who lives in Yangjiadi, Kunming, once bought a wild fungus at a farmer's market that looked like wood ear fungus. When she rinsed it with cold water, she noticed the water turned black. Ms. Zhang was surprised as she had never encountered this situation before, so she decided not to eat it. Later, after consulting an expert, she learned that this toxic fungus, similar to wood ear, is called "Otidea onotica," and consumption can cause allergic dermatitis.
Yang Zhuliang explained that if toxic wild fungi are consumed, mild symptoms include nausea, vomiting, and abdominal pain, while severe symptoms can include dizziness, visual hallucinations, and in serious cases, damage to the liver and kidneys, gastrointestinal inflammation, photosensitive dermatitis, respiratory and circulatory failure, leading to shock or even death. The reaction to toxic mushroom poisoning can appear as quickly as 10 minutes or as late as 12 hours.
"The self-rescue method for poisoning is to quickly induce vomiting by stimulating the throat, use a warm saltwater enema to induce bowel movement, and seek medical help for comprehensive first aid," said Yang Zhuliang. How can one safely consume wild fungi?
Yang Zhuliang explained that first, one must control the procurement: when picking or purchasing wild fungi, one should note that fungi with both a volva and a ring are likely to be highly toxic; do not purchase unfamiliar wild mushrooms; fungi that grow on dung are generally toxic and should not be picked.
During processing and cooking, wild fungi should be carefully selected and cleaned, and thoroughly cooked before eating. Generally, they should be blanched in boiling water for 3 to 5 minutes and stir-fried several times.
Some people are tempted by the delicious taste of wild fungi and eat large quantities at once. Yang Zhuliang warned against mixing different types of wild fungi; it is best to eat only one type at a time. Also, limit the portion size and do not consume them for several consecutive meals. Additionally, alcohol should not be consumed with wild fungi to prevent a reaction between the toxins and alcohol.
"Even veteran experts who have studied wild fungi for decades dare not casually eat unfamiliar ones. Consumers must grasp two points when purchasing wild fungi: buy only those they have eaten before and have proven to be safe, and do not buy wild fungi with a ring or a volva," said Yang Zhuliang. Reminder:
Qiu Zewu, Deputy Director of the Military Center for Poison Control at the 307th Hospital of the PLA, reminded the public that there are over 100 types of poisonous mushrooms in China, with more than 20 being lethal, over a dozen of which are highly toxic. The more common deadly mushrooms include the death cap (Amanita phalloides), the destroying angel (Amanita virosa), and the false morel (Gyromitra esculenta), which have extremely high mortality rates after consumption.
From May to September each year is the peak season for wild mushroom poisoning. According to statistics, although the number of people poisoned by wild mushrooms accounts for only 5.1 of food poisoning cases, the number of deaths accounts for more than half.
The only way to prevent mushroom poisoning is not to randomly pick or eat mushrooms from unknown sources. If symptoms such as vomiting, abdominal pain, or diarrhea appear after consumption, one should seek medical treatment as soon as possible and promptly dial 12320 to report to the health supervision department.