California health officials are urging the public to avoid foraging for wild mushrooms after a recent outbreak of poisonings linked to death cap mushrooms.
Since mid-November, 21 cases of toxic mushroom poisoning have been reported, resulting in one fatality and several hospitalizations. The California Department of Public Health announced on Friday that the poisonings have led to severe liver damage in both adults and children, with at least one person potentially needing a liver transplant.
Death cap mushrooms, which contain a potent toxin known as amatoxin, are responsible for the outbreak. These mushrooms are often mistaken for safe varieties due to their similar appearance and taste. They are commonly found near hardwood trees like oaks and pines, and the recent rainy conditions have created ideal growing environments.
Dr. Edward Moreno, Monterey County’s health officer, emphasized that only individuals with extensive training should consume wild mushrooms they have personally picked. The California Poison Control System has identified significant poison outbreaks in the Monterey and San Francisco Bay areas.
Symptoms of toxic mushroom ingestion include watery diarrhea, nausea, vomiting, and abdominal pain within 24 hours, which may subside but can lead to serious liver damage days later. Cooking or freezing the mushrooms does not eliminate their toxicity.
Until the outbreak is under control, officials recommend consuming only mushrooms purchased from reputable commercial sources. Mushroom poisonings are difficult to track, but a 2018 study in the journal Mycologia estimated about 7,400 toxic mushroom exposures occur annually in the United States, primarily affecting children under six.
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