It was reported that banderolized cultivated mushrooms should be preferred instead of mushrooms growing in natural areas to protect against mushroom poisoning.
Authorities reported that serious poisoning, which can result in death as a result of eating fresh, dried or canned raw or cooked mushrooms that grow in natural environments and contain poison in their structure, is frequently seen in our country.
It was pointed out that the symptoms of mushroom poisoning appear within 2 to 6 hours after the mushroom is eaten depending on the nature of the poison in the mushroom, “Dizziness, drowsiness, low blood pressure, blurred vision, flushing of the face and neck, metal taste in the mouth, nausea, vomiting, sweating within 2 hours; 6 hours after some species are eaten, symptoms of nausea, vomiting, diarrhea, fever, palpitations, abdominal pain, liver-kidney dysfunction and even death can be seen.”
It was pointed out that citizens should never consume mushrooms growing in nature and said, “In case of symptoms of poisoning in case of consumption, they should immediately apply to the nearest health institution. Antidotes are available for use in hospitals by the National Poison Advisory Center. In order to prevent mushroom poisoning; banderolized cultivated mushrooms should be preferred instead of mushrooms growing in natural areas. However, some microorganisms can be found on mushrooms due to the environment in which these mushrooms grow. It should also be kept in mind that very mild stomach and intestinal complaints may develop as a result of eating raw mushrooms contaminated with microorganisms. In addition, when buying mushrooms, packaged mushrooms should be preferred and attention should be paid to whether there are labels on the packaging with information to inform the consumer.”
İHA Haber Kodu: 20240815AW267521