The main causes of poisoning from eating wild mushrooms:

Accidental consumption of poisonous fungi. There are hundreds of common wild fungi, but only thirty or forty types of edible fungi. Some toxic bacteria look similar to non-toxic bacteria or grow mixed together, and poisoning is often caused by accidental ingestion.

Error in processing. Even non-toxic wild mushrooms may be poisoned after consumption if they are not cooked thoroughly during processing.

Growth environmental factors. Although some wild fungi are non-toxic, if the place where they grow is contaminated or contains toxic minerals under the ground, if you accidentally eat the fungi growing in such places, you will easily be poisoned after eating them.

How to identify poisonous wild fungi:

In my country, there are about 180 kinds of poisonous fungi, of which at least 30 kinds can cause death. Generally speaking, poisonous fungi are brighter in color, and there may be bumps, red spots, furrows, and fissures on the caps. Some fungi have caps and rings. After the poisonous fungi are broken, pulp usually flows out, which smells pungent. Toxic fungi can also be identified from the following aspects: Look at the growth zone. Edible non-toxic fungi mostly grow in clean grass or on pine and oak trees, while poisonous fungi often grow in dark, moist and dirty areas; secondly, look at the color. The surface of poisonous fungi is brightly colored, including red, green, jet black, purple and other colors, especially purple ones, which are often highly toxic. Toxic fungi usually change color quickly after being picked; look at the shape. The cap of avirulent bacteria is relatively flat, the umbrella surface is smooth, there are no wheels on the bacterial surface, and the lower part is sterile. The center of the cap of poisonous fungi is usually convex and has a strange shape. The surface of the fungus is thick and hard. There are usually whorls on the stalk. The stalk is long and slender or thick and easy to break. Fourth, look at the secretions. Tear off the stalks of picked fresh wild mushrooms. The secretions of non-toxic bacteria will be as clear as water (sometimes white), and the mushroom surface will not change color when torn off. The secretions of toxic bacteria will be thick, usually reddish brown, and will easily dissipate in the air after being torn. Discoloration; five smells. Non-toxic bacteria have a special fragrance and no peculiar smell. Toxic bacteria have strange smells, such as spicy, sour, and fishy smells; the sixth is chemical identification. Take the collected or purchased suspicious bacteria, take out their juice, soak it with paper, and immediately add a drop of dilute hydrochloric acid or white vinegar on it. If the paper turns red or blue, it is poisonous.

Common types of poisonous wild fungi

Poisonous mushrooms: These wild fungi have a higher mortality rate due to poisoning, and the mortality rate after accidental ingestion is about 75%-90%. Its characteristics are: the fungus cap has irregular dot-like warts, and the fungus stem is attached with a "skirt"; the bacterial strain is crispy and easy to break, and tastes a little tasteless or slightly sweet and numb; poisoning occurs about 4-6 hours after consumption. Death occurred after 8-10 hours. The survivor after the poisoning said: "At the beginning, the world was spinning, the vision turned black, foaming at the mouth, and he was instantly unconscious." The most common one is the white umbrella.

Psychedelic mushrooms: The shape of these poisonous mushrooms is very similar to edible "red onion mushrooms" and can only be distinguished by the stems (commonly known as mushroom feet). Symptoms of poisoning are mainly hallucinations. The main manifestations are: losing balance (unsteady standing), seeing objects overlapping, not too big and not too small (commonly known as seeing dwarfs), or drifting as if in fog. In severe cases, visual hallucinations can last for 2- 3 weeks. The most common ones are:

(1) Onions with numb legs. Also known as red felt cap, the fungus cap is dark red, and the surface of the fungus feet has a longitudinal mesh texture, shaped like the skin of a snake's back, and tastes slightly sweet and fragrant.

(2) Thin green onions. Also known as shallot fungus, the shape is similar to shallot fungus, but the fungus has small legs and looks "top-heavy" in appearance. In particular, we should remind you that if red onion mushrooms and white onion mushrooms are eaten frequently, the above-mentioned poisoning will also occur when they are not processed and cooked, or when they are consumed in excess.

Acute gastrointestinal reactions: Symptoms of poisoning can appear 10 to 15 minutes after being ingested, mainly vomiting, abdominal pain, and diarrhea. In severe cases, convulsions may appear after 30 minutes. , died within 1-2 hours. The most common ones are:

(1) Four boards. Also known as horse liver and fake beef liver, the appearance is similar to that of edible boletus. The inside of the mushroom cap is light red, tastes bitter and spicy, and is highly toxic.

(2) Yellow oak nest. The shape is similar to the edible oak nest fungus. It is light yellow and bitter in taste. It mostly grows around the heels of decayed yellow oak trees. Eating 10 grams by mistake can lead to death.

(3) Gray brush handle. It looks like a brush handle, gray-white or black-gray, and tastes slightly bitter.

(4) Lime fungus. White, slightly spicy.

(5) Cochineal bacteria. Also known as small red fungus, it tastes slightly bitter and spicy.

Points to note when eating wild fungi:

Do not buy or pick fungi that you are not familiar with, especially wild fungi with bright colors; if you are not sure that wild fungi are non-toxic, Do not eat. Do not mix and process edible fungi that you are familiar with and are sure to be non-toxic, because mixing and cooking different types of wild fungi may cause chemical reactions to produce toxic substances. Processing of wild mushrooms generally requires cooking them thoroughly at high temperatures to reduce toxicity; do not drink alcohol when eating wild mushrooms. Although some wild bacteria are non-toxic, certain substances contained in them may react chemically with the ethanol contained in the wine to produce toxins and cause poisoning.

Key points for self-rescue after eating wild mushroom poisoning:

If you experience nausea, dizziness, vomiting, unclear vision, or visual or auditory hallucinations after eating wild mushrooms, you should immediately take the following treatments Measures: First, call the emergency hotline immediately; second, go to the hospital for treatment in time; third, use simple methods to induce vomiting, gastric lavage, and catharsis in a timely manner. You can drink a large amount of warm water or dilute salt water, and then use hard objects such as a spoon Stimulate the throat, eliminate residual bacteria that have not been absorbed in the body as soon as possible or slow down the absorption of toxic substances, reduce the degree of poisoning, and prevent the condition from getting worse; fourth, let the patient drink a small amount of salt and sugar water to replenish body fluids and prevent the poisoned person from repeated vomiting and dehydration leading to shock; Fifth, do not forcefully pour water into the mouth of a comatose patient to prevent suffocation; the patient should be covered with a blanket to keep warm; sixth, determine whether it is poisoning by eating wild fungi or other food poisoning. Keep samples for reference by professionals for treatment.