What are the basic rules of safe mushroom picking?
- Pick only mushroom species that you know well.
- Do not pick very young fruiting bodies that have not yet developed the characteristics of a given species—they are the most common cause of tragic mistakes.
- Do not pick mushrooms that are too old or overripe, as they may cause nonspecific food poisoning.
- Do not destroy any mushrooms, even poisonous ones, because they are needed in the forest ecosystem!
- Collect mushrooms only in wicker baskets or chip baskets that allow air to circulate. Plastic bags cause mushrooms to steam and also accelerate their spoilage!
- Do not pick mushrooms growing in ditches, at the edge of a forest or near waste dumps, because mushrooms absorb heavy metals from their surroundings!
- When picking mushrooms, twist them out of the ground and cover the resulting “hole” with soil (this prevents the mycelium from drying out). Removing the entire fruiting body is essential for identifying the mushroom, because many morphological features are found on its stem.
- Mushroom dishes are difficult to digest, so serving mushroom dishes to children and older people is not recommended.
Inspectorate:
Remember!
- Mushroom picking requires knowledge and experience.
- Pick only mushrooms you are completely certain about.
- If you are unsure of the species, do not take the risk!
How should you prepare for mushroom picking?
- appropriate clothing: a sweatshirt or jacket, trousers with long legs, a rain cape, wellington boots or high-top shoes, and a cap or hat—these will protect us from moisture and insect and viper bites;
- a mushroom basket, preferably wicker—in a plastic bag, mushrooms begin to steam, which promotes spoilage;
- a knife for cleaning mushrooms—when picking mushrooms, gently twist them out of the ground and use the knife to remove any remaining leaf litter;
- insect repellent—a further protection against mosquitoes and ticks.
Mushroom poisoning
Sanitary inspection:
The main causes of mushroom poisoning are incorrectly identifying edible and poisonous mushrooms and improperly preparing dishes made from some edible mushrooms.
The first symptoms of mushroom poisoning may appear just a few hours after eating them; however, depending on the type, symptoms may occur even more than a dozen hours after consumption.
What are the most common symptoms of mushroom poisoning?
- nausea,
- vomiting,
- abdominal and headaches,
- elevated body temperature.
Bolesławiec inspectorate: “In mushroom poisoning, symptoms may resemble indigestion or a gastrointestinal infection.
It adds: “The varied nature of mushroom-poisoning symptoms results from the presence of different toxins in individual varieties. The types and intensity of symptoms depend on the body’s predisposition and the amount of toxins consumed.
First aid
- If signs of poisoning appear after eating mushrooms, medical assistance should be provided immediately; call the emergency number 999 or 112, or take the sick person to hospital.
- While waiting for medical help, vomiting may be induced.
- A person showing symptoms of poisoning should not be given milk or alcohol, as these liquids accelerate the absorption of toxins into the bloodstream.
Treatment
- Very often, patients do not associate their symptoms with having eaten mushrooms and downplay them.
- A delayed response and lack of appropriate treatment may lead to irreversible changes in the body or even death.
- Treatment consists of gastric lavage, administering activated charcoal, and replenishing fluids and electrolytes. Symptomatic treatment is also used.
- The most common and dangerous poisonings are caused by consuming the death cap, which is confused with edible mushrooms such as the parasol mushroom and the green gilled russula.
- Hospitalization in cases of poisoning lasts from several to more than a dozen weeks, and all people who ate the mushroom dish should undergo examination and treatment—not only those showing symptoms of poisoning.
Who should not eat mushrooms?
- pregnant and breastfeeding women,
- children,
- older people,
- people with gastrointestinal disorders.
The State Sanitary Inspection employs mushroom classifiers who possess extensive knowledge of mushrooms. Their advice is available free of charge whenever we want to make sure that the specimens we have collected are safe for our health. PPIS:
Remember that only fresh mushrooms twisted out of the ground in their entirety should be brought for identification!