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Mushroom poisoning is usually the result of ingestion of wild mushrooms after misidentification of a toxic mushroom as an edible species. The most common reason for this misidentification is a close resemblance in terms of color and general morphology of the toxic mushrooms species with edible species.
These toxic mushrooms resemble several edible species (most notably Caesar's mushroom and the straw mushroom) commonly consumed by humans, increasing the risk of accidental poisoning. Amatoxins , the class of toxins found in these mushrooms, are thermostable : they resist changes due to heat, so their toxic effects are not reduced by cooking.
And while food poisoning can happen anywhere, fast-food chains have seen some of the worst outbreaks due to their massive scale. Data from iwaspoisoned.com, a food safety reporting platform, shows ...
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Previous studies have demonstrated that younger mushrooms can contain a higher concentration of toxins than is found in mature specimens. [28] The combined weight of the caps of these two mushrooms was 43.4g fresh or 4.3g when dry and when tested were found to contain a total of 21.3 mg of amatoxin distributed as 11.9 mg alpha-amanitin, 8.4 mg ...
The warm, soggy summer across much of the Midwest has produced a bumper crop of wild mushrooms — and a surge in calls to poison control centers. At the Minnesota Regional Poison Center, calls ...
The U.S. Centers for Disease Control and Prevention studied 2007 data and reviewed a total of 1,097 food borne disease outbreaks that led to 21,244 illnesses and 18 deaths. Salmonella and ...
A 2008 paper by food historian William Rubel and mycologist David Arora gives a history of consumption of A. muscaria as a food and describes detoxification methods. They advocate that Amanita muscaria be described in field guides as an edible mushroom, though accompanied by a description on how to detoxify it.