Shiitake, a mushroom of Asian origin, can cause a toxic reaction to the body if it is undercooked or when eaten raw. This is the alert given by the National Food Safety Agency (ANSES) and the Directorate General for Competition, Consumer Affairs and Fraud Control (DGCCRF).
Recognize the symptoms of shiitake poisoning
Shiitake is the second most consumed mushroom in the world, behind button mushroom. Today it is cultivated in France and is a treat for many people. However, ANSES and the DGCCRF remind restaurateurs, but also individuals, of the risks associated with its raw or undercooked consumption. Indeed, the toxic substance is the lentin and it is destroyed by cooking. the lentin can cause a ” very specific form of skin poisoning “, Called toxic dermatitis in” flagellum ”, Looking like long red scratches on the skin. This skin disease covers the whole body and causes severe itching, which can last up to three weeks. These symptoms appear a few hours after consuming shiitake, or even in the days that follow. These reactions can occur if the fungus is ingested again. To avoid poisoning, the shiitake should be cooked through, whether it is fresh, powdered or dried.
An underestimated number of cases
According to the ANSES press release, since 2015, poison control centers have recorded between 11 and 15 cases of poisoning per year. Nevertheless, “ this number would be (…) underestimated Because the link between this particular dermatitis and the consumption of shiitake is not well known to consumers and doctors. The health authority also recalls that rapid cooking in a wok may prove to be insufficient for the toxic substance to be destroyed. To cook this mushroom well and consume it safely, ANSES has published recommendations. The shiitake should be cooked in a pan for 20 to 30 minutes, to reach a core temperature of 70 ° C or again in boiling water at 100 ° C, for a period of 15 minutes.
