It is difficult to tell whether wild mushrooms are poisonous or not, and there is no special antidote after eating poisonous mushrooms by mistake.
(A) the toxicity and morphology of poisonous mushrooms
The toxicity of mushrooms is mainly caused by the toxins contained in them. Toxins such as toxic peptide (mainly hepatotoxic with strong toxicity and slow action), toxic umbrella peptide (hepatotoxic with strong action), muscarinic (similar to acetylcholine), monocrotaline (causing hallucinations and mental symptoms) and deer venom (causing red blood cell damage) act alone or in combination, causing complex clinical manifestations.
Some people think that the more beautiful and colorful mushrooms are in the wild, the more likely they are poisonous mushrooms. Do not collect and eat to prevent poisoning. As long as fresh mushrooms are cooked at high temperature, the toxicity will be reduced or eliminated, so when eating wild mushrooms, they must be disinfected at high temperature. There are warts on the cap, rings on the stalk and the poison of Volvariella volvacea; Most non-toxic mushrooms are white or brown; Insects and maggots are poisonous. Toxic, spicy, bitter, hemp and other flavors; Non-toxic mushrooms are delicious.
Poisonous mushrooms are easy to change color after collection; Non-toxic mushrooms do not change color easily. Poisonous mushrooms are mostly soft and juicy; Non-toxic mushrooms are dense and fragile. The juice of poisonous mushrooms is turbid as milk; Non-toxic mushrooms are clear as water. Poisonous mushrooms mostly grow in dirty and humid places with rich organic matter; Non-toxic mushrooms grow in cleaner places.
Poisonous bacteria and edible fungi are not only similar in shape, but also similar in color, so it is difficult to distinguish them. Umbrella with dim color and ugly appearance, umbrella with brown scale and umbrella with autumn helmet spore are all famous poisonous species. The beautiful poisonous fly umbrella is highly toxic, but the orange peel amanita is a famous edible fungus.
In fact, some mushrooms are poisonous, but after washing, boiling, drying or cooking, the toxicity will be reduced or reduced, but not all. Facts have proved that some toxins can cause poisoning whether eaten raw or cooked. Some Agaricus are not only without rings and supports, but also very tall, growing in mixed forests and producing a lot. The proportion of virus species of this kind of bacteria is relatively large, but not all of them have the characteristics of ring branch. There is nothing special about many Agaricus, such as Pleurotus eryngii, which looks ordinary, but it is actually very poisonous.
The famous leopard-print poisonous umbrella belongs to slugs and maggots? Gourmet? . Many kinds of viruses can produce maggots, but the injured parts and milk of Lactarius and Lactarius will turn blue-green, but they are delicious edible fungi.
Poisonous mushrooms still have some characteristics in morphology. There are three common poisonous mushrooms in China:
The first category, poisonous umbrella (that is, Amanita): The main characteristics of poisonous umbrella are terrestrial, with or without volvularia, with or without rings and white folds. The famous poisonous mushroom Baidu umbrella belongs to this category.
Secondly, mushrooms growing on animal manure such as cow dung are mostly toxic, which can usually cause neurotoxicity and gastrointestinal poisoning, such as Pleurotus nebrodensis.
In the third category, Pleurotus ostreatus mostly grows on the rotten and smelly organic ground such as weeds, and the folds are usually white, light yellow and yellow-green, with obvious annual rings. Pleurotus ostreatus belongs to this category.
Facts have proved that mushroom toxin will not react with edible silverware and turn black. what's up Can garlic be detoxified by putting it in silverware or adding it to cooking? Many poisoning incidents show that this statement is extremely unreliable. However, cooking garlic with poisonous bacteria can reduce the mortality rate of mice, which only shows that adding some garlic in cooking can improve the umami taste and have a certain detoxification effect.
(2) Identification method of poisonous mushrooms
The folk experience and methods of identifying poisonous mushrooms are not very reliable. The shape, color and ecology of mushrooms are not necessarily related to toxins, and it is best not to eat unknown wild fungi. Facts have proved that some folk sayings may be effective in judging a certain poisonous mushroom, but these methods cannot be used as identification methods for other poisonous mushrooms, that is, special laws cannot be regarded as universal laws.
Only by mastering the morphological characteristics of various poisonous mushrooms can we accurately distinguish poisonous mushrooms from edible mushrooms, prevent accidental poisoning, and consult local experienced people.
Because the morphological characteristics of fungi sometimes change due to different environments, they will show completely different shapes due to different development stages. Therefore, even if the experts go to a new place and don't know enough about the investigation, they can't talk nonsense.
General methods for identifying poisonous mushrooms:
First, comparative method. Poisonous mushrooms can be identified with the help of colorful mushroom maps suitable for local consumption, such as Wild Mushrooms written by Xiang Cunti (2005).
Second, look at the appearance. Poisonous mushrooms are generally strange in shape and slippery to the touch, and there are often some sundries or patches on the mushroom cover; There are often rings on the stalks, like wearing miniskirts; Stems (roots) don't have maggots, insects don't peck, mice and animals don't eat them, which only shows that they may be poisonous.
Third, taste the smell. The smell is smelly, sterile, spicy, extremely bitter and toxic; The strong smell suggests that they may be poisonous. Some fungi causing simple acute gastroenteritis have bitter, spicy, hemp and other tastes or lime, fishy and special smells. Non-toxic mushrooms taste like bitter apricot or fruit.
Fourth, look at secretions. Tear off the stems of fresh mushrooms, the non-toxic secretions are clear as water, some are white, and the surface of mushrooms will not change color when torn off; The toxic secretion is thick and reddish brown, and it is easy to change color in the air after tearing.
Fifth, look at the growth environment. Wild bacteria that grow in dark, humid and polluted places are sometimes poisonous.
Sixth, simple biochemical methods can identify whether mushrooms are poisonous or not. For example, in a small piece of newspaper, the juice squeezed from fresh mushrooms is coated with a layer, dried, and a drop of concentrated hydrochloric acid is dropped on the paper. If it turns blue within 1-20 minutes, it means it contains toxic umbrella peptide. There are many kinds of poisonous bacteria containing toxic umbrella peptide, such as white umbrella, white umbrella with scale handle and small umbrella with brown scale. If it turns red immediately after dripping hydrochloric acid, or turns light blue after half an hour, it is a poisonous mushroom such as lemon yellow umbrella containing tryptamine toxin. Coprinus squamosa turns golden yellow when it meets potassium hydroxide, blue-purple when it meets sulfuric acid, and orange when it meets leopard spots.
Several symptoms of mushroom poisoning
According to the different types of mushroom toxins, different poisonous mushrooms will also produce different poisoning symptoms. Generally speaking, it can be divided into the following seven poisoning symptoms:
1. Acute liver injury type
It is mainly caused by eating mushrooms containing amanita toxin by mistake. Poisoning symptoms will be manifested in four stages: incubation period, gastroenteritis period, false recovery period and visceral injury period. Therefore, once you find that you are unwell, you should seek medical advice in time to prevent the root cause.
2. Acute renal failure type
It is mainly caused by Trichosporon which contains oil toxin and part of Amanita. Olexin has a long incubation period and often leads to misdiagnosis. It mainly acts on the kidneys. Nephrotoxicity caused by Amanita is usually accompanied by liver function damage.
3. Neuropsychiatric types
Such symptoms can be caused by four toxins, namely muscarinic, isoxazole derivatives, hops and gymnosperms. Generally, it is hallucination or abnormal heartbeat, respiration and urinary function.
4. Types of gastroenteritis
This refers to simple gastroenteritis poisoning and does not involve other organ damage. Many other types of poisoning are often accompanied by vomiting symptoms. There are many kinds and complex groups of mushrooms that cause gastroenteritis poisoning. Eating too much can also be life-threatening.
5. Hemolytic type
In China, the main species is Pleurotus ostreatus. Its mechanism is produced by autoimmune hemolysis, and the formation of antigen-antibody complex attacks red blood cells, leading to coagulation and hemolysis.
6. rhabdomyolysis type
It is caused by sparse toxin of russula. In China, it is mainly caused by Scapharca subcrenata. The mechanism of poisoning is still unclear.
7. Photoallergic dermatitis type
Porphyrin toxin. The treatment of allergic dermatitis can refer to other things.
Different types of poisoning require different rescue methods. However, once you feel unwell after eating mushrooms, you should induce vomiting in time and go to a regular hospital. At the same time, uncertain mushrooms should be photographed from multiple angles before eating, which provides reference for subsequent processing.