Ohio poison centers frequently receive calls about foraged mushrooms. Their toxins are highly potency and attack multiple organ systems ranging from stomach and intestines, bones and blood systems.

Amanita phalloides, commonly referred to as the “death cap,” is one of the most dangerous species. With no distinct appearance, these plants can easily be misidentified as nonpoisonous species and symptoms typically appear anywhere from 6-24 hours later and progress from stomach pain, vomiting and diarrhea to blood disorders and liver damage.

Symptoms

The world of mushrooms can be both beautiful and perilous, with numerous species being toxic to human consumption. Even experienced mushroom hunters can fall ill after accidentally eating one or more poisonous wild species – some can even prove fatal while others cause severe symptoms that lead to acute illness.

Mushrooms that are poisonous to humans can cause severe gastrointestinal upset, muscle weakness, liver and kidney damage, respiratory distress and neurological symptoms such as confusion, seizures and slurred speech. One such mushroom that is especially deadly to humans is Amanita phalloides (known as Death Cap or Western Destroying Angel in English); these mushrooms account for 90% of mushroom poisoning related deaths (Southcott 1996).

Clitocybe and Inocybe fungi pose an additional danger to humans, with certain species including Muscarine toxin-laden mushrooms in these genera containing toxic levels that affect receptors in smooth muscles and sweat glands of the autonomic nervous system, leading to salivation, excessive sweating and vomiting after ingestion of such mushrooms; symptoms typically manifest themselves within 15-30 minutes post ingestion and last up to 48 hours or even longer with abdominal pain, diarrhoea and difficulty breathing being common side effects of toxic mushroom consumption.

Eating poisonous mushrooms can not only cause digestive distress, but can also produce allergic reactions. Many mushrooms contain histamines that release upon consumption and cause skin irritation such as hives and rashes; inhaling their spores may also trigger respiratory issues like coughing and wheezing.

If you suspect that you may have consumed an unsafe mushroom, contact the Poison Center immediately. Signs of serious mushroom poisoning typically manifest themselves 12-24 hours after consumption and range from severe gastrointestinal distress to liver and kidney failure.

One key rule to follow when it comes to mushrooms is never eating wild ones, no matter how appetizing they may look. Toxic species closely resemble their edible counterparts and it is impossible to tell the difference without professional training or microscope technology. It is also wise to keep pets, particularly dogs, away from outdoor mushrooms as these could pose just as many dangers for them as for people.

Diagnosis

Mushroom poisoning symptoms typically include stomachache, vomiting and diarrhea – either soon after ingestion of mushrooms or from 6-24 hours later – with possible drowsiness and confusion also possible. Its most serious consequences involve the heart, liver and kidneys; death cap mushrooms (Amanita phalloides) contain amantin toxins which cause liver failure in 90% of fatal poisoning cases worldwide while others such as gyromitrin or orelanin can produce neurological side-effects including profuse sweating, coma or hallucinations.

Wild mushrooms can be dangerous. The Lepiota genus alone contains numerous toxic species, including Lepiota brunneoincarnata (deadly dapperling) and Clitocybe rivulosa (fool’s funnel). Muscarine, found in some members of this genus, can cause excessive salivation, sweating, vomiting, weakness diarrhea difficulty breathing. Furthermore ingestion can destroy red blood cells leading to anemia and kidney failure.

Mushrooms can be tricky to identify without the aid of a field guide, even for experts. Color and shape can often provide clues as to their identification – most edible species feature uniform coloring with smooth, round caps; fungi may feature irregularly shaped caps with rough or bumpy surfaces and even some have distinctive smells or tastes that distinguish them.

Poisoning from eating mushrooms is possible from indulging in just one mushroom; however, most cases occur when multiple are consumed at once. Even just eating one death cap mushroom can lead to liver and kidney failure, while Amanita contains some of the deadliest species available – but they’re certainly not alone!

Some individuals have an increased sensitivity to mushrooms, increasing their likelihood of experiencing symptoms of poisoning. Other factors could contribute to this including pregnancy, certain medicines and illnesses; pets (particularly dogs) are also particularly prone to mushroom poisoning so it is wise to monitor them while outdoors and remove any mushrooms growing in the yard to limit exposure to potentially hazardous mushrooms.

Treatment

So far, many mushroom poisoning cases remain unreported as no central agency has yet been created to record, monitor and collect data about this condition. Therefore, public officials advise the public not to consume wild mushrooms unless they are grown commercially and sold through stores.

Amanita phalloides contains amatoxins – deadly toxins known to attack liver, kidney and brain functions – known as amatoxins. These cyclic octapeptides target cell DNA by inhibiting ribonucleic acid polymerase II enzyme activity; leading to irreparable organ failure as a result. Amatoxins remain latent within their victims for 6 to 48 hours before manifesting as symptoms such as abdominal pain, vomiting and diarrhea before producing further harm by dehydration and electrolyte imbalance.

Although Amanita phalloides is responsible for most mushroom poisonings, other species like Galerina, Gyromitra and Lepiota also contain amatoxins and pose similar threats. Amanita muscaria or Fly Agaric should also be avoided while Cortinarius produces fruiting bodies with highly distinctive shapes – all easily recognized signs that should prompt caution when eating mushrooms.

Amanitins are among the most dangerous mushroom toxins and cause rapid, massive blood loss from victims’ systems, reducing oxygen supply to vital tissues. As a result, tissue death and multiorgan failure quickly ensue.

Gholam has treated eleven Amanita phalloides cases this year and advises early treatment as one of the key elements. Antidotes such as silibinin from milk thistle have shown success in 30% to 50% of cases and should be administered promptly upon ingestion of this toxic fungus.

In the case of the man who died after drinking mushroom tea, his organ failure was due to an abundance of amanitins and other toxins present in it; compounding that with mixing coffee into his drink only compounded his problems further. This incident serves as a stark reminder to inform and educate the public on the risks of foraging as well as teach people how to select edible mushrooms safely.

Prevention

People are becoming more engaged with mushroom foraging as mushroom-themed tea towels and sweaters decorate households and edible varieties are featured on restaurant menus. But foraging poses a dangerous path into nature: from January through October this year alone, America’s poison centers received 7,250 calls regarding potential mushroom poisonings — an 11% increase from all of 2022!

Amanita phalloides, commonly referred to as the death cap, accounts for most calls made regarding severe nausea and vomiting, dehydration, kidney damage and electrolyte imbalances. “The toxins found in Amanita phalloides can be extremely toxic and even lethal,” states Rais Vohra of California Poison Control System Fresno-Madera Division’s Fresno-Madera Branch Medical Directorship; even small amounts ingested mushrooms can make people sick.”

Foragers who consume toxic mushrooms should seek medical treatment immediately. Even those not seriously ill may require drinking an abundance of water in order to rehydrate and restore electrolytes levels.

Avoiding poisonous mushroom tea requires abstaining from eating wild mushrooms altogether, although this may not always be practical for everyone. A great way to safeguard against illness and protect children’s safety is keeping mushrooms and plants out of reach from children – label any indoor/outdoor plants with botanical names so they aren’t mistaken as potential snacks.

Mushrooms have long been used in traditional Chinese medicine as a treatment for various ailments by practitioners of Traditional Oriental Medicine. Many mushrooms contain medicinal compounds that have been incorporated into food sources throughout Asia and Europe such as soups, stews, sauces and teas.

Assam, India — The deaths of 16 people due to eating poisonous wild mushrooms highlighted the need for better education on foraging practices in Assam. Madhurjya Barooah, secretary of ABITA Zone 1 in Dibrugarh instructed tea garden management to hold awareness drives and teach workers about different varieties of mushrooms so as to discourage them from collecting harmful ones from nature; cultivating edible varieties at home would reduce dependence on wild collections altogether, according to him.