The toxicologist explained when edible mushrooms can be dangerous
[ad_1]
According to toxicologist Alexei Vodovozov, not only poisonous mushrooms, but also their edible relatives can pose a danger to humans. In an interview with Sputnik radio, the expert told how to reduce the risks of poisoning with this product.
He warned that it is possible to get poisoned with porcini mushrooms and chanterelles if they were collected in an ecologically unfavorable area.
“The fruiting body of the fungus that we eat contains everything that the fungus has collected from the soil, and the mycelium can occupy up to a hectare. the fungus will collect all the harmful substances,” the doctor explained.
But the danger is not limited to the terrain. Improper handling of edible mushrooms can also lead to poisoning. Aleksey Vodovozov warns that when picking and cooking mushrooms, soil particles may remain on their surface, which may contain Clostridium botulinum, bacteria that secrete botulinum toxin. Therefore, it is important to carefully clean the mushrooms from the soil before cooking.
“Remember that mushrooms are best cooked the same day you pick them. You can, for example, fry them right away. In this case, there is no danger of botulism, since it takes time and the absence of oxygen to form. You can also pickle or pickle mushrooms , since the high concentration of salt and acid kills bacteria,” emphasizes Dr. Vodovozov.
Inexperienced mushroom pickers should also be especially careful. The toxicologist points out that edible mushrooms can easily be confused with poisonous species. For example, honey agaric and bordered galerina are very similar in appearance, but bordered galerina contains amatoxin – one of the most powerful mushroom poisons that can be fatal.
[ad_2]
Source link
