Since the beginning of July, when the first fungi appeared, the National Institute for Public Health Surveillance (Invs) has recorded 546 cases of intoxication, including one serious case in a young child of 18 months who required a transplant of liver. “And due to recent heavy rains, these cases have been on the rise in recent weeks. This peak of intoxication is earlier than in 2012 ”underlines the INVS which reminds us that it is important to only collect the mushrooms that we know perfectly well and that, in the slightest doubt, pharmacists and mycolologic companies of the region can be viewed.
The consequences of mushroom poisoning can be very serious (severe digestive disorders and liver damage that may require a transplant) and sometimes fatal. Also, the General Directorate of Health warns fans of mushroom picking:
– collect only the specimens in good condition and remove the whole of the fungus (stem and cap), in order to allow identification;
– place the mushrooms separately, in a box or cardboard box, but never in a plastic bag which accelerates rotting;
– separate the mushrooms harvested by species, so as not to mix up any fragments of mushrooms when picking;
– keep the mushrooms separate and in good condition in the refrigerator and consume them within two days at most after picking;
– eat mushrooms in reasonable quantities after sufficient cooking, never eat them raw.
Poisoning can have several causes: either a direct toxic action from the fungus, or microbial contamination from a decomposing fungus.
The first warning signs are similar to those of food poisoning. The first visible symptoms are therefore vomiting, diarrhea, abdominal pain, nausea, fever, heavy sweating, redness on the skin, strong excitement, hallucinations, hypertension, headaches.
If one or more symptoms appear following the consumption of wild mushrooms, immediately call a Poison Control Center or Center 15 because the intoxicated person’s condition may worsen quickly. Note the times of the meal and the appearance of the first symptoms and save the remains of the picking to be able to identify the poisonous fungi.