With the arrival of spring in the south, the rain is frequent, the temperature rises, and the air humidity is high, which promotes the growth of mushrooms. In recent years, there have been many rumors about the high nutritional value of wild mushrooms in many places, but in fact there is no obvious difference between the macroscopic characteristics of some toadstools and edible fungi, and it is difficult to distinguish only by the naked eye, and no fast and reliable poisonous mushrooms have been found. identification method. In order to prevent the occurrence of poisoning by eating wild poisonous mushrooms and protect the lives, health and safety of the people, the Jiangxi Provincial Market Supervision Bureau has recently issued a consumer reminder that it is necessary to avoid eating wild mushrooms through informal channels.
Consumers are poisoned by eating wild mushrooms for three reasons. First, many wild mushrooms are poisonous, which can cause poisoning if eaten by mistake; second, wild mushrooms are improperly preserved, and people accidentally eat wild mushrooms contaminated with bacteria, causing poisoning; third, because some wild mushrooms are not easy to preserve, some illegal businesses Preservatives are sprayed on wild mushrooms, and some people have been poisoned by preservatives after eating wild mushrooms with added preservatives.
Most poisonous mushrooms have low toxicity and mild poisoning, but some mushroom toxins are extremely toxic and can quickly cause death. Poisonous mushroom poisoning can be divided into 6 types according to the symptoms of poisoning: gastrointestinal type, neuropsychiatric type, hemolytic type, liver damage type, respiratory and circulatory failure type and photoallergic dermatitis type. Among them, gastroenteritis type is the most common type of poisoning. It has a short incubation period of poisoning, and usually occurs 10 minutes to 6 hours after eating. It is mainly manifested as acute nausea, vomiting, abdominal pain, watery diarrhea or accompanied by dizziness, headache, and general malaise. Generally, the course of disease is short and the recovery is quicker. The prognosis is good. However, severe cases may lead to death due to symptoms such as vomiting blood, dehydration, electrolyte imbalance, coma, and acute liver and kidney failure.
Jiangxi Provincial Market Supervision Bureau reminds consumers that in spring, snow and ice melt and everything recovers. For the safety of yourself and your family, please do not pick or eat wild mushrooms out of curiosity or appetite when you go out for an outing in the countryside. At the same time, we must remain vigilant about the wild mushrooms sold on the market, and do not listen to partial beliefs and analyze the propaganda of the merchants rationally. In addition, in order to prevent the occurrence of collective food poisoning incidents, collective canteens, restaurants and hotels are strictly prohibited from processing and eating wild mushrooms; farmers’ markets and individual traders are strictly prohibited from selling wild mushrooms. Catering service units should consciously implement food safety responsibilities, strictly control the purchase of raw materials, standardize purchase channels, and keep records.
(Zhu Hai, Zou Jianfang)