As every year, the Institute for Public Health Surveillance (InVS) and the General Directorate for Health (DGS) recall the usual recommendations concerning the picking of mushrooms. Significant awareness, while 664 poisonings linked to the consumption of wild mushrooms have already been observed in France in the space of one month.
Poisoning usually associated with “confusion with other edible fungi”, which results in unwanted ailments such as nausea, diarrhea and abdominal pain. The most severe cases of liver damage or digestive problems can lead to hospitalization and even death.
No need to refrain from picking mushrooms in the woods, just respect some rules : collect only known mushrooms. Avoid cutting the stems of mushrooms to facilitate identification. It is better to have your picking checked by a pharmacist or a specialized association to avoid any risk.
You also avoid putting your mushrooms in a plastic bag because the lack of ventilation can make them toxic. Finally, of course, we avoid collecting them near a polluted site, and separating the collected mushrooms.
Last recommendation, remember to wash your hands well after picking. And we don’t wait too long before eating them, cooked (especially not raw). 2 days in the fridge, that’s the limit not to be exceeded.
Mushrooms: in case of poisoning?
People who have consumed picking mushrooms suffering from symptoms (vomiting, diarrhea, nausea, tremors, dizziness) must contact a poison control center or emergency services. If you have symptoms, try to determine incubation time which corresponds to the number of hours elapsed between the moment the mushrooms were eaten and the appearance of the first symptoms. The longer the incubation period, the more severe the poisoning.
>> To read also: Mushrooms: beware of intoxication!
