1, poisonous umbrella: This kind of wild mushroom has a high mortality rate, and the mortality rate after eating by mistake is about 75% (it is reported that it is 90%). This kind of wild mushroom is characterized by irregular punctate warts on the cap and a "skirt" on the stem; The strain is crisp and easy to fold, and tastes a little tasteless or slightly sweet and hemp; Poisoning occurred about 4-6 hours after eating, and died after 8-10 hours. According to the survivors after poisoning, "at the beginning, the sky was spinning, the eyes were black, the mouth was foaming, and people were unconscious." The most common are:

(1) Bailuo Umbrella, also known as White Poison Umbrella, is commonly called "White Hemp Hen" in some areas of Lufeng.

(2) Yellow umbrella, also known as yellow umbrella.

(3) Muluo umbrella, also known as Hemp hen and Hemp umbrella.

2, hallucinogenic mushrooms: the shape of this kind of poisonous mushrooms is very similar to the edible "red onion mushroom", which can only be distinguished from the dried mushroom (commonly known as the mushroom foot). The main symptoms of poisoning are hallucinations, mainly manifested as: losing balance (unstable standing), overlapping things, not being too big or too small (commonly known as seeing dwarfs), or floating in the fog. In severe cases, visual hallucinations can last for 2-3 weeks. The most common are:

(1) Allium sativum. Also known as red felt hat, the mushroom cap is dark red, and the surface of the mushroom foot has longitudinal net texture, which is like the skin of a snake's back and tastes slightly sweet and fragrant.

(2) thin-footed onions. Also known as Allium cepa, its shape is similar to that of Allium cepa, but its feet are small, which makes it feel "top-heavy" in appearance.

Generally speaking, the color of poisonous bacteria is bright, there are warts, there will be pimples on the hat of poisonous bacteria, there will be erythema, furrow support and furrow crack, and there will be volva and fungus ring on some bacteria. Generally, after the poisonous bacteria are picked, there will be pulp juice flowing out, and the taste will be pungent. In addition to species identification, there are the following methods:

The first is the appearance. Generally, the color of poisonous bacteria is brighter than edible fungi, and the umbrella is mostly red, purple, yellow or variegated spots, with rings and supports on the handle.

The second is the smell. Poisonous bacteria are often spicy, foul-smelling and bitter. Edible bacteria have the inherent fragrance of bacteria and have no peculiar smell. The taste of poisonous bacteria is bitter and bitter. Non-toxic is delicious.

The third is discoloration test. Poisonous mushrooms are easy to change color after harvest; Non-toxic mushrooms are different and not easy to change color. Wipe the mushroom cover with scallion. If the scallion turns blue-brown, it proves toxic, otherwise it is non-toxic. The poisonous fungus turns blue or brown when it meets the garlic head after being cooked. When cooking mushrooms, put rushes in the pot and cook them together. After cooking, if rushes turn turquoise, it proves toxic. If it is yellow, it is non-toxic. Poisonous mushrooms can blacken silverware when cooking mushrooms.

The fourth is the milk test. Sprinkle a small amount of fresh milk on the surface of wild bacteria. If milk cakes on its surface, it may be toxic.

Distinguishing poisonous mushrooms from non-poisonous mushrooms requires not only the above knowledge, but also practical experience.

In addition, eating wild mushrooms should pay attention to the following points:

First, don't eat fungi that you are not familiar with, especially brightly colored fungi. When you go to the market to buy wild mushrooms, you'd better buy what you have eaten. After you buy them, you should fry them thoroughly and then eat them.

Second, don't eat wild mushrooms, and it is best to eat one wild mushroom at a time. Don't fry all the collected wild mushrooms together, because different kinds of wild mushrooms are prone to chemical reactions when mixed and fried, and those that are not toxic may become toxic; Be careful when processing, such as eating boletus, the best way is to cook it first to reduce the toxicity and reduce the possibility of poisoning.

Third, don't drink while eating. Although some wild mushrooms are nontoxic, some components contained in them will react chemically with the ethanol contained in the wine, producing toxins and causing poisoning.

Fourth, if you feel unwell after eating the bacteria, you should go to the hospital for treatment immediately if you have symptoms such as nausea, dizziness, vomiting, unclear vision or auditory hallucination. In case it is too late to see a doctor, we should immediately adopt simple methods and easily found drugs to induce vomiting, gastric lavage and catharsis, so as to eliminate residual bacteria that have not been absorbed in the body as soon as possible or slow down the absorption of toxic substances, thus reducing the degree of poisoning and preventing the illness from getting worse. After these treatments, they should be transferred to the hospital for treatment as soon as possible.