Mushroom poisoning
Prevention of mushroom poisoning
First aid for mushroom poisoning
Medical assistance (doctor's note)

How to properly collect, cook, dry, pickle, ferment, salt and preserve mushrooms - see page MUSHROOMS

An encounter with a mushroom is always fraught with danger - if you eat it, you can get an incomparable gastronomic pleasure or get poisoned. This aura of unpredictability and deceit has surrounded mushrooms for millions of years, because the mushroom kingdom is one of the oldest. The same halo predetermined the history of the relationship between a mushroom and a person, in which there is only one step from love to hate. Mushrooms hid, people hunted them, and the mushrooms became trophies, and the people became winners. But at the last moment the mushroom dealt a fatal blow and killed the man.

Even ancient Greek and Roman writers and historians reported numerous fatal mushroom poisonings. The Roman Emperor Claudius, who did not get along with his wife Agrippina and, unlike her, could not recognize edible “mushrooms” from toadstools, was far from the only titled victim of mushrooms. It was their fault that the French king Charles VI, Pope Clement VII and many others died. Even then, scientists tried to explain the nature of the mushroom poison. For a long time, there was an official version that the mushroom absorbs toxic substances from its environment. The same circumstance explained the rapid growth of mushrooms near snake holes, garbage dumps, cemetery fences or thickets of poisonous plants. Ecologically clean forests and meadows, where poisonous mushrooms for some reason also grow by leaps and bounds, were not taken into account. It is no coincidence that the most terrible spectacle of the 20th century was called nothing less than a nuclear mushroom. As a result, people have become wary of mushrooms and still often avoid them altogether to avoid putting themselves at risk. And everything is due to lack of knowledge...

Obviously, the fear of mushrooms is the same prejudice as the fear of thunder or a solar eclipse. It is enough to study them to stop being afraid. This is why mycology exists - the science of mushrooms, which is in no way inferior to zoology or botany.

In addition to the fact that the mushroom excites the imagination - and not only the fly agaric, endowed with psychotropic substances, but also any other representative of the mysterious world of "mikota", giving rise to many questions and doubts - it is also very tasty. It is impossible to imagine today's menu of humanity without mushrooms. And it is simply impossible to find a proper comparison or replacement for them. Mushrooms contain a lot of protein, therefore they are very nutritious, as well as fats, minerals, iron, calcium, zinc, iodine, potassium, phosphorus. Moreover, in the caps, which, so to speak, are closer to the head, there is always more phosphorus than in the legs.

However, we should not forget about toxins - poisonous substances from which the historical reputation of mushrooms has suffered so much. These toxins can affect a variety of organs of the human body - not only the gastrointestinal tract, but also the central nervous system, as the Mayans and Scythians knew very well. After eating a fly agaric or some tiger row, a person can cry or laugh for two hours straight, be unconscious or in the grip of hallucinations. However, to achieve fatal poisoning with neurotropic toxins, you need to eat 3-4 kilograms of red fly agarics in one sitting. And, you see, few are capable of this. The most dangerous are the toxins of the toadstool and the stinking fly agaric, which affect the liver, kidneys and heart and invariably lead to death. The greatest danger of these toxins is that for the first two days they do not make themselves felt with any symptoms. When the first signs of poisoning appear, it is already too late, since by this time the internal organs are fatally affected. The most insidious among this group is considered to be the toxin of the orange-red cobweb, which manifests its effect only two weeks after the fateful dinner and fatally affects the kidneys, and then the entire musculoskeletal system.

There are about one hundred species of mushrooms in Europe that are undoubtedly poisonous. Of these, only eight are deadly poisonous. The most poisonous mushroom is apparently Galerina sulciceps, which grows in Java and Sri Lanka. Even one eaten fruit leads to death in half an hour or an hour. In Europe and North America, the most poisonous are the toadstool, the white (spring) fly agaric and the stinking fly agaric. Previously, poisoning with them resulted in death in 90% of cases. Nowadays, the mortality rate due to these fungi has been reduced to 40%. Toxic substances in mushrooms arise as a specific metabolic product. They can be isolated and subjected to chemical analysis, which helps to find an antidote and determine the correct method of treatment.

Mushrooms that are considered edible can also become poisonous under certain conditions. This applies to old mushrooms in which poisonous microorganisms have multiplied; to mushrooms grown in a forest that was treated with pesticides or herbicides designed to kill harmful insects and weeds, and, finally, to mushrooms found along roads that could accumulate toxic heavy metals - mercury, lead, cadmium. In some cases, signs of mild poisoning occur if a person is sick, overly sensitive, mentally exhausted, or, simply put, has eaten too much mushrooms. You can also be poisoned by mushrooms, which become harmless and edible only after appropriate heat treatment, but are poisonous in their raw form.

These are, for example, autumn honey fungus, olive-brown honey mushroom and some others. Without any fear, only milkweed, Judas's ear and porcini mushrooms - spruce, oak, pine, bog - can be consumed in their raw form. Children suffer the most from mushroom poisoning, and the percentage of deaths is the highest here. Children should not be allowed to eat raw mushrooms at all, and even boiled good mushrooms in large quantities.

It is impossible to derive a universally valid rule: how to distinguish poisonous mushrooms from edible species. The only reliable guarantee against poisoning is knowledge of the mycological characteristics of individual species and the differences between them.

The main principle of collection should be this: everyone puts in the basket only those mushrooms that they know well and can distinguish in any conditions; moreover, they know what young and old fruiting bodies look like, what they look like in dry weather and what they look like in rain, etc. d.

Mushroom poisoning can be divided into several types depending on which group the particular mushrooms that cause poisoning belong to and what poisons they contain.

In order not to become a victim of poisoning, you need to be well aware of all types of poisonous mushrooms: fly agaric, fibre, enthol, etc. The only sure way to protect yourself is to always adhere to the rule: never eat unknown mushrooms, firmly understand the main signs of poisonous and inedible mushrooms. You also need to have an idea of ​​the signs of poisoning and the properties of mushroom poisons.

Remember also that flies never land on poisonous mushrooms, and they are usually not wormy.

The most dangerous mushrooms are those containing poisonous cyclopeptides (phallotoxins). These are various fly agarics, gallerinas and some small types of umbrellas. Poisonous mushrooms of this group are often mistaken by inexperienced mushroom pickers for edible ones: pale toadstools - for green russulas, greenfinches, gray rowers; white and smelly fly agarics - for champignons; galerina bordered - for honey fungus or winter mushroom (velvety flammulina).

The first signs of poisoning appear after 6-24, and sometimes even after 48 hours. Severe diarrhea, vomiting, excessive urination, cramps, and thirst begin. Approximately three days after poisoning, a period of apparent relief begins. However, it is soon replaced by the appearance of jaundice, and the patient dies from impaired liver function. Poisoning can be relatively successfully treated with thioctacid, penicillin, and vitamins C and K.

The most poisonous and deadly to humans is the toadstool, for which no antidote has yet been found.

The first signs of poisoning appear only after 6-12 hours, and sometimes even after a day, when the poisons have already penetrated the blood and managed to affect all the most important organs: hematopoietic, digestive, nervous system, and when it is no longer possible to help the victim. That is why it is so necessary to know all the signs of this mushroom.

Pale grebe grows in deciduous and mixed forests. The mushroom cap is at first hemispherical, later spread out, 5-10, sometimes up to 15 cm in diameter, white, olive, greenish-olive in color, darker and silky towards the center. The skin is thin, covered with quickly disappearing flaky remains of the blanket. The leg is cylindrical, gradually narrowed upward, with a membranous ring, white or slightly greenish. At the base, the leg is swollen and covered with a loose, sac-like involucre (volva) of greenish or white color. Young mushrooms are shrouded in a white film. The plates are white, the flesh is fleshy, brittle, the smell is pungent, mushroom.

Always remember the three main commandments:
1. If you come across a suspicious, faded mushroom with a tuberous club at the root, do not pick it. This is a poisonous mushroom.
2. If you come across an unknown lamellar mushroom-umbrella, the club-shaped leg of which, like a well, is hidden in a galosh bag or in a cover, do not tear it. This mushroom is certain death.
3. If you come across an unfamiliar consumptive-pale mushroom with a clean handkerchief on the stem, do not pick it and you will be alive and well.

At all stages of its development, the pale grebe contains toxic substances in the fruiting body. For fatal poisoning of a person, 0.02-0.03 g of phalloidin is enough. 100 g of toadstool contains 0.02 g of this poison. The concentration of poison in the pale grebe varies by month and depending on the place of growth. The toadstool is most poisonous in the dry season.

The poison of the toadstool is completely insoluble in water (the toxicity does not disappear when boiled in several waters), does not disintegrate when dried, and is not destroyed by the juices of the gastrointestinal tract. When it enters the bloodstream, severe abdominal pain begins, vomiting, diarrhea, cold sweat appears, the limbs become cold, and the pulse is disrupted.

The closest relatives of the pale grebe in terms of toxicity are the stinking, panther and toadstool agaric mushrooms containing ibotenic acid, mycoatropine and muscimole (Amanita muscaria, A. regalis, A. gemmata, A. pantherina) and, most likely, mycenae (Mycena pure).

Poisonous mushrooms of this group are sometimes confused with edible fly agarics - gray-pink and gray (thick). The stinking fly agaric has a cap up to 7 cm in diameter, hemispherical, conical, white, slightly yellowish at the top, slightly mucous. The leg is white, shaggy. The ring is white. The mushroom has an unpleasant odor and is deadly poisonous.

Very severe poisoning is caused by the toadstool. Its cap is up to 7-10 cm in diameter, hemispherical, then flat-convex, slightly sticky, smooth, initially white, then with a hint of lemon peel, yellowish-greenish or lemon yellow, with large dirty white patches, with thick white , under the skin is yellowish pulp with the smell of sprouted potatoes that have been lying in the cellar for a long time. The plates are weakly adherent or free, white or slightly yellowish, with a flaky coating at the edges, and the leg is swollen at the base, slightly expanded at the plates, solid, white or yellowish, with a yellowish hanging ring, a yellowish or brownish involucre, adherent at the bottom, bent from the top legs like a fringe.

The first signs of poisoning appear after 30 minutes. They are expressed in palpitations, slight sweating, agitation and a typical state of alcoholic intoxication that manifests itself individually in each person. After an hour or two, these phenomena pass; they do not pose a mortal danger. Hallucinations can only occur when consuming a specific, geographically isolated form of the red fly agaric. This poisoning is treated with the drug physostigmine, and in some cases, atropine. It is recommended to induce vomiting in the victim and flush his stomach. Mushrooms containing the poisonous alkaloid muscazone include representatives of many genera, but primarily fly agarics, white talkers, mycenae, and oyster mushrooms.

Among the highly poisonous mushrooms is the gray, or panther, fly agaric. The cap is up to 10 cm in diameter, hemispherical or bell-shaped, gray-brown in color, with small white flakes on the surface arranged in circles. The plates are frequent, free, and white. The leg is central, swollen at the base, with a white edge. At the top of the leg there is a white ring. Grows in deciduous forests on different soils, bears fruit in June-October. The panther fly agaric contains hyoscyamine, a toxic substance that affects the nervous system.

The red fly agaric (Amanita muscaria) has a cap that is initially spherical, later convex, with white flakes on the surface. The plates are white or yellowish, frequent, wide. The leg is white with a tuberous thickening at the bottom, with concentric edges. At the top of the leg there is a filmy cover. The poison of the red fly agaric acts almost immediately, causing suffocation, convulsions, fainting, excites the nervous system and causes hallucinations.

In low, damp places, usually among pine forests, the porphyry fly agaric (Amanita porphyria and Amanita cilrina) lives. Its cap is no more than 7 cm in diameter, hemispherical or convex, convex or flat with age, smooth, violet or purple-gray-brown, with a few large dirty-white patches or without them, with white, under the skin - with it shade, pulp, with the smell of dampness, with adherent white plates.

The stalk is solid, later becomes hollow, evenly expanded towards the base, grayish-white, with a thin brownish ring and a bag-like loose involucre, attached only to the very tip of the stalk. These mushrooms contain the toxic substance bufotenin. Poisoning occurs only after consumption of these mushrooms in large quantities or by sick people. Signs of fly agaric poisoning appear 1.5-2 hours after consumption: nausea, vomiting, severe salivation, abdominal pain, suffocation, convulsions, and later delirium, hallucinations.

We must remember that next to good mushrooms, lookalike mushrooms often grow - poisonous mushrooms, very similar to edible ones, which can cause serious and sometimes fatal poisoning. These twin mushrooms include false honey mushrooms. They grow, like edible honey mushrooms, in close groups on or near stumps. There are two varieties of false mushrooms: sulfur-yellow and brick-red. Sulfur-yellow honey fungus very often grows on the same stump as the summer one. Therefore, when collecting honey mushrooms you need to be careful. You can distinguish edible mushrooms from false ones by the color of the plates. The plates of summer, autumn and winter honey mushrooms are always white, creamy and never darken. The false sulfur-yellow honey fungus has sulfur-yellow plates, while the brick-red one has whitish-cream plates, which quickly darken and become lilac-brown or blackish-olive.

The porcini mushroom also has a double - the gall mushroom. It is easy to distinguish it from white: as soon as you cut the flesh with a knife, it immediately turns pink. The flesh of the porcini mushroom is always white, with a light mesh throughout the stem. In the gallbladder, the upper part of the stalk is covered with a dark mesh. The mushroom has a very bitter taste.

The counterpart of the porcini mushroom is the satanic mushroom. The cap is up to 22 cm in diameter, grayish-white with spots of pale brown. The surface of the cap is smooth, dry, matte. The leg is straight, tuberous, yellowish-red at the base. The smell of the poisonous pulp is unpleasant. The satanic, or devil's, mushroom differs from the white one in that its tubular layer is reddish. The thick stem has a red mesh pattern. The reddish flesh turns purple at the break. The mushroom has a very bitter taste. Whites have no such signs.

Fungi containing the toxic substances orellanin, grismalin, and cortinarine include spiderworts and related species.

The first signs of poisoning by them appear only after 3-14 days, sometimes later. Urine production increases, stomach pain and vomiting begin, and a feeling of dry mouth appears. The kidneys stop functioning and death occurs. Specific treatment of poisoning is impossible. In such cases, it is important to preserve kidney function. Poisonous mushrooms of this group are often confused with edible species of spider webs.

The twin of the moss mushroom and the reticulum is the pepper mushroom. It is easily distinguished by the reddish-cherry hue of the pores of the tubes and stem, especially in its upper part, by the flesh slightly reddening at the break, and most importantly by its peppery-hot taste.

Some lines contain the hemolytic poison monomethyl hydrazine. The first signs of poisoning appear after 6-12, and sometimes after 2 hours. They are expressed in a feeling of fatigue, headaches, dizziness, stomach cramps and vomiting, which lasts one to two days. Then comes jaundice and impaired liver function. Poisoning sometimes ends in death. In this case, we are talking about a heat-labile poison, and such mushrooms, if boiled for about 15 minutes from the start of boiling and then drained, become edible.

There are mushroom lovers who consider the young fruiting bodies of dung beetles to be a great delicacy. However, such a delicacy is akin to the delicacy of the Japanese fugu fish (also known as pufferfish). Passionate lovers of this delicacy risk being poisoned by its deadly poison when eating it. As they say, hunting is better than bondage! Some dung beetles and talkers contain coprine (Coprinus alramentarius, apparently also C. micaceus and Clilocybe clavipes).

Signs of coprine poisoning appear only if the person drank alcohol after eating mushroom food (even two days later). Then, about 30 minutes after drinking alcohol, redness of the face and whole body, increased heart rate, stomach pain, diarrhea and vomiting begin. All this goes away after 2-4 hours, but can repeat several times with each new use of alcohol. This poisoning is not fatal, but alcohol is strictly contraindicated during treatment.

There are also fungi that cause stomach and intestinal disorders (gastrointestinal). This group includes many different species. These include champignons and related species, some mushrooms in a raw state, trumpet mushrooms, gray-pink milkweed, sulfur-yellow honey fungus, etc.

The first signs of poisoning also appear after 30 minutes.

They are expressed in nausea, headache, stomach cramps, dizziness, vomiting and diarrhea. Such poisonings are only rarely fatal. After washing the stomach and intestines and taking sedatives, complete recovery occurs in one to three days.

Poisonous mushrooms of this group are often confused with related edible species.

Indians from ancient Mexican and Aztec tribes ate hallucinogenic mushrooms during ritual ceremonies. They called these mushrooms teonatakl. “Cactusians”, fans of the teachings of Carlos Castaneda, eat hallucinogenic mushrooms with particular enthusiasm. We now have people who like to eat hallucin mushrooms containing psilocin and psilocybin.

The first signs of poisoning appear after 30-60 minutes. Pleasant visual and auditory hallucinations begin, lasting about two hours. There is no mortal danger. Poisoning can be treated with the drug chlorpromazine.

And although psilocybin is used in modern medicine to treat some mental illnesses, its abuse destroys the human personality and leads to drug addiction.

The mushroom that causes allergic diseases is the thin mushroom, which is classified as edible by many mushroom lovers.

Signs of poisoning may appear after several hours or even years, depending on the susceptibility of a particular person. Dizziness, colic, diarrhea, pain in the pelvic area begin, and blood appears in the urine. Impaired kidney function can sometimes be fatal. Treatment consists of maintaining kidney function.

The thin mushroom was previously considered an edible mushroom and was collected in large quantities. In some old mushroom atlases it is also classified as edible.

Thus, even those mushrooms that disguise themselves as edible are not so difficult to recognize. You just need to remember the main distinguishing features of poisonous and inedible mushrooms, and this will always help you avoid mistakes when collecting.

Another rule is to know how to use mushrooms. There is a whole group of species - conditionally edible mushrooms, which require additional special processing before consumption. For example, morel mushrooms contain a highly toxic substance - helwellic acid, which causes severe, often fatal poisoning. Helvelic acid is destroyed by boiling or prolonged air drying. Therefore, before eating, morels should be cut, washed and boiled for 10-15 minutes, pour out the broth without tasting, since helvellic acid passes into it during cooking. Boiled mushrooms need to be washed again, squeezed, and only then cooked from them. Morels also become harmless after drying in air; after drying, they can be consumed after 1.5-2 months.

Poisoning occurs when eating not only inedible mushrooms, but also edible overripe and dried ones. Mushrooms are a perishable product. If they are not sorted within a few hours (especially those collected in damp weather), the mushrooms will soften and quickly become unusable. Decomposition begins in old fruiting bodies; some decomposition products are poisonous.

And finally, the last piece of advice - do not overuse mushroom foods. Do not forget that mushrooms are mainly a protein product, that the main part of their proteins is mushroom fiber, which is either difficult to digest and to a small extent, or practically not digested at all (for example, chanterelles and honey mushrooms). Do not eat a lot of mushrooms at night; when processing raw mushrooms, try to cut them smaller, chop them, use more mushroom powder from dried mushrooms.

Clinical picture of poisoning: usually a few hours after eating poisonous mushrooms, abdominal pain, nausea, vomiting, diarrhea, weakness, headache, dizziness appear. After poisoning with toadstool, from the second day there is often an increase in temperature, enlargement and tenderness of the liver, jaundice, tachycardia, and hypotension.

Lethal outcomes usually occur due to acute liver dystrophy. At autopsy, fatty degeneration of the liver, kidneys, heart, and skeletal muscles is discovered.

First aid for mushroom poisoning

Methods and techniques for providing assistance for mushroom poisoning are basically the same as for poisoning with poisonous plants.
It is necessary to immediately induce vomiting, rinse the stomach, give activated carbon, or carbolene, or white clay, milk and a saline laxative.
You should put the victim to bed, apply a heating pad to his feet and give him water or strong tea.
Alcoholic drinks are strictly prohibited, because... they facilitate the spread of poison in the body.

Mushroom poisoning
Doctor's note

Mushroom poisoning refers to biological poisoning; it can be caused by poisonous mushrooms themselves (pale toadstool, fly agarics, false mushrooms, false puffballs), conditionally edible mushrooms that release milky juice when broken (puffballs, ink mushroom, or dung beetle, morels, stitches, etc.). etc.), as a result of inept or improper culinary processing, and even edible mushrooms, called “mutants” (accumulation in the mycelium of toxic substances that acquire qualitatively new properties, including products of protein decomposition in old fruiting bodies that are harmful to humans, as well as products vital activity of established insects and worms).
Mushrooms are a difficult product to digest in the intestines. It is not recommended for pregnant and lactating women to eat mushrooms; they are contraindicated for children under 8 years of age (regardless of the method and time of preparation).

In our country, cases of acute poisoning with poisonous mushrooms are recorded annually, the peak of which occurs at the end of summer.
Acute mushroom poisoning is much more severe than other food poisonings.
The main reason for these poisonings is low public awareness of edible and inedible mushrooms.
As a rule, the first resort where patients with symptoms of poisoning go is emergency medical care (EMS). In this case, incorrect treatment tactics can lead to tragic consequences.
It should be remembered that children and the elderly suffer from mushroom poisoning most severely.

Various alkaloids (the most dangerous are heat-resistant) of poisonous mushrooms have a selective effect on individual organs and systems: the cardiovascular system always suffers, the kidneys are often affected, less often the gastrointestinal tract (gastroenteritis develops - resinoid and gyromitric syndromes), liver (phalloid syndrome, and also coprine syndrome - an effect similar to disulfiram when taking alcohol) and the central nervous system, in some cases combined organ damage is noted (kidneys and liver in orelaine and muscarinic syndrome).
The selective toxic effect of mushrooms depends on the alkaloids they contain: toadstool (phalloidin and amanitin) causes hepato- and nephrotoxic effects, fly agarics (muscarine and mycoatropine) - neurotoxic (cholinolytic), psilocybin mushrooms (psilocin, psilocybin, baocybin) - narcotic (hallucinatory) ), lines and morels (helvelic acid) - hematotoxic (hemolytic), neurotoxic (convulsive), nephro- and hepatotoxic effects.
Mushroom poisonings are usually accidental (victims believe they have consumed edible mushrooms) and often run in families.
Symptoms of mushroom poisoning develop within a range of 30 minutes to 24 hours.

There are mushroom poisonings with a short incubation period (less than 3 hours), in which a neurotoxic effect quickly develops - pantherine or muscarinic syndrome, an irritating effect on the gastrointestinal tract - resinoid syndrome or a syndrome with an antabuse-like effect (protocarpine syndrome). These poisonings are caused by fly agarics, fly agarics, false mushrooms, false champignons, satanic mushroom, and dung beetle. Amanita contains muscarine, which causes mydriasis, bradycardia, vomiting, increased sweating, drooling, and abdominal pain (pantherine syndrome). In more severe cases, severe shortness of breath, bronchorrhea, a decrease in pulse and a drop in blood pressure appear, convulsions, delirium, hallucinations and a coma are possible.
In addition, fly agaric contains muscimol, which in some cases causes the appearance of tachycardia and miosis. In typical cases, the clinic develops within 2 hours and in case of mild poisoning, recovery occurs within a day. In case of poisoning with mushrooms, which also contain muscarine, the clinical picture (muscarinic syndrome) resembles poisoning with fly agaric (bronchorrhea, bradycardia, intestinal spasms, nausea, vomiting, miosis).
In case of poisoning with false honey mushrooms or champignons, as well as the satanic mushroom, dyspepsia, nausea, vomiting (resinoid syndrome) quickly develop; children may have dehydration, hypovolemia, convulsions, oligo- or anuria. Changes in the pupil are nonspecific - there may be either miosis or mydriasis.
Dung beetle poisoning develops only if alcoholic beverages were consumed along with the fungus (antabuse effect). In this case, tachycardia, hypotension, facial hyperemia appear, and in severe cases, loss of consciousness (protocarpine syndrome). Clinical manifestations begin after 2-3 hours, and after another 1-2 hours the symptoms of poisoning regress. With repeated intake of alcohol, a relapse of the poisoning clinic is possible. All described mushroom poisonings with a short incubation period are usually not severe. Mortality rate is 1%.

Poisonings with a long incubation period (more than 3 hours) include poisoning with strings, morels and toadstool. Strings and morels (the peak of poisoning by these mushrooms occurs in early spring), containing gelvelic acid, without preliminary heat treatment cause the breakdown of red blood cells (acute hemolysis).
The lines also contain hydrometrin, a toxic substance whose action is similar to the poison of the toadstool. Hydrometrin is a water-soluble poison. When boiling mushrooms, after 10-15 minutes the poison passes into the broth. The incubation period is more than 3-6 hours. The clinic distinguishes the following syndromes: gastrointestinal (dyspepsia, abdominal pain, nausea, vomiting, diarrhea), cardiovascular (hypotension, up to exotoxic shock), hepatic (acutely appearing hepatomegaly, jaundice, liver failure, the activity of liver cells in the blood increases significantly). enzymes), renal (acute renal failure), hemolytic (after 1-2 days).
Cases of instant death have been described when using a large number of lines. The mortality rate for this poisoning reaches 50%.

Pale toadstool is often confused with russula, which leads to severe poisoning. Pale toadstool and related types of poisonous mushrooms contain extremely toxic compounds: phallotoxins (phalloidin, falloin, fallocidin, phallizin, phallin) and amanitotoxins (alpha-, beta-, gamma-amanitins, amanit, amanullin).
To develop severe intoxication, it is enough to eat at least a small part of the mushroom. Toxins, absorbed in the gastrointestinal tract, accumulate to a large extent in the liver (up to 60%) and kidneys (about 3%). Fallotoxins have a specific hepatotoxic effect after 6-12 hours. Amanitotoxins act more slowly - 24-48 hours, but their toxic effect is 15-20 times higher than that of phallotoxins.
The incubation period is from 6 hours to 3 days, toxins circulate in the blood for no more than 48 hours. Long-term and delayed action of individual toxic substances contained in toadstool causes gradually increasing clinical symptoms with multiple organ disorders.
Within 2-3 days from the moment of poisoning, changes in the patient’s condition are unpredictable. Gastroenteral disorders develop (vomiting, diarrhea, dehydration, dyselectrolythemia), which lasts up to 3 days. Then there may be a clear interval, but more often the phase of damage to parenchymal organs immediately begins - toxic hepatitis develops (anicteric form), the level of AST increases, then ALT (exceeding the value of 1500 mg% is considered a bad prognostic sign), hepatic coma, and possibly DIC syndrome.
The recovery period is long - 2-5 months. In 20% of cases after poisoning, the process becomes chronic (chronic toxic hepatitis).
In case of poisoning with toadstool and its varieties, treatment started late (on the 2-5th day) in most cases is unsuccessful. The mortality rate for these poisonings is high - 50-75%.

At the prehospital stage, when the first signs of acute mushroom poisoning appear, patients are subject to a thorough medical examination. When questioning the patient, you should try to establish the type of mushrooms eaten, their volume, method of processing, the fact that the decoction was used for food, and the possible number of victims.
Therapeutic measures should be aimed at quickly removing poisonous mushrooms from the body. Regardless of the time that has passed since the moment of poisoning, the stomach is washed through a probe with 10-15 liters of water at room temperature and 30-50 g of activated carbon is injected. A saline laxative is also used orally (30-40 g of magnesium or sodium sulfate dissolved in 150-200 ml of water). They do cleansing or siphon enemas. Forced diuresis is started: 6-10 liters of fluid and 40-60 mg of Lasix are administered intravenously (after 1-2 liters of injected fluid).
Fluid loss is compensated by drinking plenty of Ringer's solution, intravenous drip administration of potassium, sodium solutions such as disol or trisol, 5 percent. glucose solution, 0.9 percent. sodium chloride solution. For repeated vomiting and diarrhea, polyglucin 400 ml is administered. The total volume of fluid administered is determined by the degree of hypovolemia.
In case of excitement or convulsions, 2-4 ml of 0.5 percent are administered intramuscularly. diazepam solution.
In case of coma and paralysis of the respiratory center, intubation is performed and artificial ventilation is performed. In case of toadstool poisoning, the patient is urgently hospitalized.
In a hospital setting, on the first day after poisoning, hemosorption is performed (less commonly, hemodialysis, hemofiltration, peritoneal dialysis, lymphosorption, lymphodialysis), and blood clotting is corrected (heparin).
In case of fly agaric poisoning, administer 1-2 ml of 0.1 percent. atropine solution (intravenously or subcutaneously) repeatedly until the symptoms of poisoning cease.
Olga TKACHEVA, professor.
Vladimir MOSKVICHEV, Candidate of Medical Sciences.
Department of Clinical Pharmacology, Moscow State Medical University.
National Scientific and Practical Society of Emergency Medical Services.
June 2004.

Mushroom pharmacy

Mushrooms are not only a tasty delicacy or a deadly poison, they are also capable of bringing life back to life. For example, the same larch polypore, which was sung by the ancient Greek Dioscorides 19 centuries ago, was considered a traditional medicine against tuberculosis until the present century and even served as a profitable product for Russia. In 1870 alone, Russia exported 8 tons of dried tinder fungus to Europe. Even in the time of Vladimir Monomakh, the healing properties of the “birch mushroom” - chaga - were discovered. They even tried to treat Monomakh with chaga for lip cancer, as historians believe. Russian "Healing Books" of the 18th century advised rubbing frostbitten parts of the body with porcini mushroom extract. In Europe in the Middle Ages, morel juice was used to treat eye diseases.

The enormous medicinal resources of mushrooms are fully exploited in China, Japan, and Tibet. Shitake and winter mushroom are especially popular. Shitake lowers blood cholesterol levels, and it was recently discovered that it has anti-tumor properties and can even fight AIDS. The winter fungus also inhibits the growth of cancerous tumors. In Japan, this mushroom is grown on farms, about 100 thousand tons annually. By the way, it can also be found in Russia under the name “winter honey fungus” - this is the latest mushroom, it grows until November and does not die even under the snow. And the Japanese name-ko mushroom is also used against cancer and various viral diseases.

Judas's ear, a cartilaginous mushroom that grows on fallen trees, is specially grown in the Far East to combat throat diseases.

The medicinal properties of “veselka” are known - a tincture of these dry mushrooms heals wounds. In the Urals, they are treated for rheumatism with the help of tincture of “sarcosome round”, or red fly agaric, of course, using it not internally, but as a rubbing. Porcini mushroom is considered an excellent prophylactic against gastrointestinal diseases and even against malignant tumors. Mushrooms growing under spruce trees are especially effective. Oiler cures gout, saffron milk retards the growth of tuberculosis bacillus. Greenfinch prevents blood clotting. Honey fungus is used as a mild laxative. Oyster mushroom has antiviral and anticancer properties. Chaga infusion helps with ulcers, gastritis, colitis and has a general tonic effect. As for cancerous tumors, chaga can affect them only at the very early stage of the disease.

Puffball prevents the development of leukemia, and in Great Britain, since the last century, this magnificent delicious mushroom has been used against smallpox, urticaria and laryngitis.

All these properties of mushrooms - contradictory, mutually exclusive and difficult to explain - will not soon receive a comprehensive scientific explanation. They still remain a mystery to us. Still, there is no need to be afraid of black truffle sauce, fried beef xianggu and dry white soup.

Recommended reliable disposal
effects of poisonous mushrooms

In modern biology, three fundamentally different biological kingdoms are distinguished:
- plants,
- animals
- and mushrooms.

Complete biological taxonometry - kingdom, phylum, class, order, family, genus, species, subspecies, variety, specific organism.

The cell membranes (walls) of representatives of the third biological kingdom - fungi - consist of cellulose, which is practically indigestible by humans. Therefore, for human nutrition, any tables of substances contained in mushrooms are meaningless. It is important not only the presence of substances in something, but, most importantly in nutrition, the ability of the body to perceive them.

Beavers can digest cellulose cell membranes very successfully - that’s why they can feed on sawdust, which also has cellulose cell walls and contains no less useful nutrients than wheat, but people do not. Therefore, for people, mushrooms are only a food product that provides additional food ballast to load the intestines and stimulate peristalsis (that’s why they are especially useful in weight loss diets - you eat a lot, it’s tasty and you don’t get anything nutritious).

We must always take into account that among obviously non-poisonous mushrooms growing in pure nature, on average, one in 10 thousand mushrooms necessarily mutates, becoming to one degree or another, but quite highly toxic, usually not fatally poisonous, but causing very severe poisoning. Here we are talking about mushrooms growing in healthy normal conditions, and not in environmentally poisoned areas (see maps of environmentally polluted areas in Russia) or on the sides of roads - both highways and railways.

To really recognize whether a given usually edible mushroom has become poisonous or not can only be done in laboratory conditions by feeding an extract from it to laboratory animals and subsequent observation - there is no other reliable way.

Because The toxicity of mushrooms is especially dangerous for children under 8 years of age, pregnant women and the elderly; it is better for these people to completely refrain from using wild mushrooms for food.

Mushrooms, grown artificially from specially selected myceliums over decades, mutate extremely rarely, therefore they are practically safe in nutrition (the chance of poisoning with them is so insignificant that it can be ignored), but they do not have the proper pronounced mushroom taste usually inherent in wild mushrooms.

MUSHROOM POWDER - full disclosure of mushroom flavor and reliable protection against mushroom poison

In order to “explode” the indigestible cellulose cell membranes of mushrooms (indestructible by heat treatment) and fully reveal the mushroom taste, aroma and many beneficial nutrients, fresh mushrooms must first be frozen well.

Selected and cleaned definitely edible mushrooms (poisonous after drying and grinding will remain poisonous) are thoroughly rinsed in a bowl of water to remove dust and sand, lightly shaken and dried.

In a regular freezer we freeze at a temperature of -18 degrees. For at least 3 days. The sharp crystals of frozen water that appear during freezing inside the cells will break through all the cell membranes and completely reveal the real excellent taste of the mushrooms contained inside the cells.

Then properly frozen mushrooms must be dried. To do this, you can dry the mushrooms in the cold (like drying clothes in the cold) or immediately and frozen, place them in a dry environment at a temperature of +60, maximum +80 degrees. C (but not higher! - otherwise the mushroom taste and smell will evaporate).

To do this, scatter the frozen mushrooms in a thin layer on writing paper (it is better to place the paper in two layers), laid out on a cleanly washed baking sheet (so as not to introduce unnecessary odors) and place it in a preheated stove oven.

When drying in an electric oven, simply maintain the desired temperature (do not exceed it in any case), periodically ventilating the oven to remove water vapor evaporating from the mushrooms.

When drying in a gas oven, heat it to the desired temperature, then turn off the gas (since the gas burns to carbon dioxide and water, the air in a gas oven is very humid, and we need to dry), ventilate the heated oven to refresh the air in it and load put our baking tray with frozen mushrooms in it. When the temperature drops, periodically remove the baking sheet with mushrooms, reheat the gas oven, when it reaches +70-80 degrees. Turn it off and ventilate, then put the baking sheet back in it. And so on until it dries completely.

The simplest thing is to dry frozen mushrooms in a Russian oven that has cooled to the desired temperature. We simply place a baking sheet with mushrooms in it for the whole day or overnight and, without any additional manipulations, leave it until the stove cools completely. But not everyone has a Russian stove at hand.

Dried at a temperature of +60-70 degrees. The mushrooms can then be dried a little in the dark (this is important) at normal temperature, if there is no high humidity.

Grind completely dried mushrooms (after drying, do not store them for a long time so that the flavoring substances do not oxidize) into a fine powder, using a coffee grinder, thoroughly washed from coffee, and put the powder in a clean glass jar with a tight-fitting lid (screw or plastic).

As a result, we will have less than a liter jar of dry mushroom powder left from a table that was previously piled to the brim with a large pile of raw mushrooms.

After washing all the mushrooms, mix the powder thoroughly with a clean spoon. Even if for every thousand of the original mushrooms there was one deadly poisonous one, in the total mixed mass its toxins will be in a small proportion and will no longer have even a noticeable harmful effect (of course, if we did not grind only one specially selected toadstool into our powder).

For additional preservation, you can add 5-10% (or not add) non-iodized table salt - iodized salt will quickly kill most of the mushroom taste.

Store mushroom powder in a tightly closed glass jar and only in complete darkness.

For daily use, periodically pour the required amount into a small glass jar, also tightly closed, because mushroom powder greedily absorbs all foreign odors.

The permissible period for proper storage of mushroom powder (tightly closed in the dark in a cool place) is at least 2-3 years. Even after 5 years it still tastes great.

Add to hot dishes only after removing them from the heat and cooling for some time. After adding the mushroom powder, immediately pour (or arrange) the dish into plates and serve immediately.

You can also add, like ground pepper, directly during meals to taste. It can be added to cold dishes (salads, etc.) in advance, but also shortly before serving (10-20 minutes).

Mushroom powder does not need heat treatment, and it is harmful to it.

One day you should try a culinary experiment - add mushroom powder to a low boiling soup (or porridge, or other dish cooking on the stove). The dish will immediately have a wonderful mushroom smell and taste. After boiling for 2-3 minutes, the amazing smell of mushrooms will almost disappear, the mushroom taste will become many times less than the original one.

NOTE. The best mushroom powder is obtained from porcini mushrooms. Boletus and boletus mushrooms are also good. Mushroom powder from artificially grown mushrooms is much less aromatic and tasty than from wild ones - it must be added 3-4 times more.

In any case, adding mushroom powder gives a much stronger mushroom aroma and taste than adding the corresponding amount of these mushrooms.

The end of summer and the beginning of autumn is mushroom picking season. During the mushroom season, city sanitary and epidemiological services often record cases of mushroom poisoning. Even mushroom pickers with many years of experience are not immune to this problem. In Russia there are about 70 species of inedible mushrooms, 20 of which have strong toxic properties. Poisoning a person with mushrooms often ends in death, so it is important to recognize the first symptoms of the disease in time, as well as promptly provide medical assistance to the victim.

Deadly poisonous species of mushrooms

Many poisonous species of mushrooms can cause severe intoxication of the body with a fatal outcome. Deadly poisonous mushrooms are:

• death cap;
• red fly agaric;
• porphyry fly agaric;
• toadstool fly agaric;
• mountain gossamer;
• whitish talker;
• umbrella rough;
• poisonous entoloma;
• Lepiota chestnut.

At present, the toxicity of some types of mushrooms has not yet been fully studied by mycologists.

The mechanism of action of toxins on humans

When a poisonous mushroom enters the human body, it releases toxins that are transported through the bloodstream into the cells and tissues of internal organs. Toxic compounds of fungi affect the mucous membrane of the gastrointestinal tract, disrupting the functioning of the human digestive system. Deadly poisonous mushrooms first cause kidney and liver dysfunction, disrupt heart function, and also affect the lower gastrointestinal tract and central nervous system.

Common symptoms of mushroom poisoning

1. Damage to the gastrointestinal tract is expressed in the form of constant vomiting, abdominal pain and severe diarrhea.
2. Damage to the central nervous system manifests itself in the form of hallucinations and motor excitation, which alternates with the process of inhibition and indifference. Symptoms depend on the type of poisonous mushroom.
3. Damage to the cardiovascular system is accompanied by a decrease in blood pressure and the development of tachycardia.
4. Damage to the kidneys and liver leads to a decrease in the amount of urine, the development of hepatodepression and renal failure.

Signs of intoxication with toadstool

The pale grebe contains dangerous poisons: phallion, amanitin, phalloidin, which have a toxic effect on the cells of the gastrointestinal tract and are concentrated in the liver cells, then the poisons are transported to all human systems and internal organs. Just 30 mg of toadstool venom is enough to kill a person. No type of heat treatment can neutralize the poisons of the toadstool.

Mushroom pickers often mistake pale toadstools for champignons and even russula.

The first symptoms of poisoning with toadstool are recorded only 8-36 hours after their consumption. At the initial stage of mushroom poisoning, a patient has:

• headache accompanied by severe chills;
• profuse sweating;
• dizziness;
• weakness;
• abdominal pain;
• constant vomiting;
• diarrhea with blood clots;
• strong feeling of thirst.

During the day, the above symptoms of poisoning may disappear for several hours and then reappear.

On the second or third day after poisoning, the patient experiences symptoms of renal failure and hepatodepression:

• liver enlargement;
• yellowness of the eyeballs;
• low blood pressure;
• lack of urination.

Afterwards the person falls into a comatose state. Intoxication with toadstool poisons ends in death in 80% of cases.

Symptoms of fly agaric poisoning

Most fly agarics are poisonous mushrooms, which mushroom pickers mistake for honey mushrooms or champignons. The fly agaric contains the dangerous poison muscarine, the hallucinogen bufotenin and toxins that affect the receptors of the central nervous system.

Symptoms of fly agaric poisoning in humans appear an hour after they enter the body. The patient experiences:

• acute abdominal pain;
• nausea;
• continuous vomiting;
• constriction of the pupils;
• diarrhea;
• heavy sweating;
• salivation;
• dyspnea;
• dizziness.

In more severe cases, a person experiences hallucinations, convulsions, and anxiety attacks. If the victim was promptly provided with medical assistance, complete restoration of the functions of the central nervous system and the functioning of internal organs will occur within a few days.

Symptoms of stitch poisoning

The lines contain a toxic compound - helvelic acid, which affects the gastrointestinal tract and nervous system. The poison content in the lines may fluctuate and depend on weather conditions and the time of collection of these mushrooms. Sometimes there is not enough helvella acid in mushrooms to cause intoxication in the body.

The first symptoms of stitch poisoning are recorded six hours after their consumption. The victim noted:

• acute abdominal pain;
• nausea;
• loose, frequent stools;
• uncontrollable vomiting;
• throbbing headache.

In severe cases, a person develops renal and hepatocellular failure, which is complicated by anemia, hemoglobinuria and damage to the central nervous system. The patient's death occurs on the fourth day due to circulatory failure.

To prevent poisoning, mycologists recommend stirring the stitches in boiling water for about 15 minutes before using them. Then the broth should be poured out, and the mushrooms should be squeezed out well and rinsed under running water. Only after such a long cooking process will the structure of toxic helvelic acid be completely destroyed. It is prohibited to consume more than 200 g of lines per day.

Signs of intoxication with false honey mushrooms and milk mushrooms

Lacteal mushrooms include blackheads, nigellas, milk mushrooms, cobwebs and other mushrooms containing toxic milky juice. Symptoms of poisoning by milk mushrooms and false honey mushrooms appear 1-6 hours after their consumption and are expressed in dysfunction of the gastrointestinal tract. A person experiences:

• severe vomiting;
• sharp abdominal pain;
• diarrhea;
• nausea;
• weakness;
• headache.

In severe cases of poisoning, dehydration occurs, which is accompanied by convulsions and disruption of the heart. Recovery occurs three days after mushroom poisoning.

Methods for removing mushroom poisons from the body

Providing prompt medical care for mushroom intoxication will help not only avoid serious complications, but also save the life of the victim. First, the patient needs to induce vomiting in order to clear the stomach of food debris with toxins, and also to stop the process of absorption of toxic compounds into the blood and their distribution throughout the body. You can induce vomiting in the following ways:

1. Drink four glasses of boiled water and press the base of your tongue with your finger.
2. Dissolve 4 teaspoons of emetic root syrup in 600 ml of boiled water. If vomiting does not occur after 10 minutes, you need to repeat the procedure again.
3. Dissolve 10 g of table salt or 5 g of dry mustard in 200 ml of boiled water. The resulting solution must be drunk and the patient must induce a gag reflex.

If a person is in a faint state, it is prohibited to prescribe an emetic, as suffocation from the vomit is possible.

Toxins can be removed from the patient's body by gastric lavage. To do this, it is recommended to drink the maximum amount of warm water and then provoke a gag reflex. Several crystals of potassium permanganate can be dissolved in water, which neutralize toxins in the human body. If the rinsing waters become clear, the gastric lavage procedure can be stopped. The patient needs to drink about 15 liters of liquid.

The intake of sorbents will speed up the removal of toxins from the intestines: activated carbon, entorosgel, white coal, as well as laxative solutions prepared on the basis of Carlsbad salt or Gauberian salt. To prepare them, you need to dissolve 20 g of salt in warm water with a volume of 200 ml. You can also remove the remaining toxins from the intestines using a siphon enema.

To avoid dehydration, you need to drink up to 5 liters of fluid per day in combination with diuretics. Water load is prohibited for patients diagnosed with circulatory failure and anuria.

After the above procedures, the patient should be promptly taken to the hospital for treatment.

Rules for preventing mushroom poisoning

1. You need to collect mushrooms that you know well. If you have any doubts, it is best not to touch such mushrooms.
2. Do not collect wormy, old or spoiled mushrooms.
3. Never taste mushrooms that have not been cooked.
4. Fresh mushrooms must not be stored in bags or left for a long period of time without heat treatment.
5. Do not collect mushrooms near chemical plants, highways or mines. Mushrooms are capable of absorbing and accumulating toxins and poisons from the external environment.
6. Do not purchase mushrooms at spontaneous markets, since it is unknown how these mushrooms were stored before sale, and in what area they were collected.

Mushroom poisons, dangerous poisonous mushrooms.

The poisons contained in mushrooms can be divided into three categories. The first includes local poisons. They usually cause indigestion, which manifests itself within 2 hours after consumption. Even some edible mushrooms can cause such poisoning if they are not cooked properly.

The second category includes poisons that act on nerve centers. They are contained, for example, in the red and panther fly agaric, poisonous talkers, etc. The results of poisoning are reflected in the form of nausea, loss of consciousness, excessive sweating, hallucinations, etc. In such cases, poisoning is caused by muscarine, muscaridine, acetylcholine, etc. These toxins are present in fruiting bodies in negligible doses. For example, the muscarine content in red fly agaric is only 0.0003-0.0016% of wet weight.

The third category includes poisons that cause fatal poisoning. They are found, for example, in toadstool and some other types of fly agarics. The effect of such poisons can manifest itself after 8-48 hours. Penetrating into the brain centers that regulate the activity of certain organs, they lead the body to death. Under the influence of poisons contained in toadstool and some other types of fly agaric, necrosis of liver cells and liver failure develop. Currently, the nature of these poisons has been sufficiently studied. They belong to two groups: phallotoxins and amatoxins. The following fallotoxins have been isolated: phalloidin, phallin, phallacidin, phallisin, etc. They have a similar chemical structure and are characterized by heat resistance. Most of them do not decompose when boiled.

Amanitins are highly toxic to the human body, although their effect is slow. The action of phallotoxins occurs faster, but they are not as poisonous. Amanitins are also dangerous because the symptoms of poisoning with them can sometimes appear after a long period of time. For example, symptoms of orange-red spider web poisoning appear within 3-14 days.

The prolonged action of mushroom poisons requires special vigilance. Remember, treatment started late (on the 2-5th day) for poisoning with poisonous mushrooms is in most cases unsuccessful. Therefore, we emphasize once again that everyone should know the symptoms of poisoning. The disease begins with cramping pain throughout the abdomen, nausea, uncontrollable vomiting, and frequent diarrhea.

The central nervous system reacts differently to different types of toxic substances. In case of poisoning with toadstool, for example, patients in the initial period are agitated and restless. Children and the elderly suffer the most from mushroom poisoning.

The above division of mushroom poisons into categories is very arbitrary, since the same poison affects different people differently.

For mushroom poisoning Even before the doctor arrives, rinse the stomach: let the patient drink 5-6 glasses of water or milk in a row. Then, irritating the root of the tongue or the back of the throat with a finger or a teaspoon, induce vomiting. This procedure can be repeated 3-5 times. Put the patient to bed. Apply warm heating pads to your arms and legs. Continuously give him warm drinks, and in case of severe weakness, strong tea.

Poisonous mushrooms are found from early spring to late autumn. At the end of April - May, in forests, parks, shelterbelts, mainly under oak trees, the poisonous fungus Patuillard fiber is found. It contains muscarine, which sometimes causes fatal poisoning. This mushroom can be mistaken for a champignon or cap, however, the latter have a ring on the stem. Some other representatives of this genus are also poisonous: fibrinosa, filamentum stellata, and fibre.

Some talkers are also poisonous: reddish, found from spring to autumn, waxy, appearing in summer and autumn, etc. These mushrooms also contain the toxic substance muscarine.

In mid-summer, the poisonous pale grebe appears in the forests, and a little later the white stinking fly agaric. These widespread mushrooms are sometimes mistaken for champignons. A distinctive feature of fly agarics is the volva at the base of the leg, in the upper part of the leg there is a ring and always white or light plates, which quickly darken in champignons. In summer and autumn, the panther fly agaric is very common, which is mistaken for the edible gray or blushing fly agaric. The panther fly agaric differs from edible fly agarics by the presence of narrow ring-shaped folds on the lower part of the leg, attached to a volva with a free edge, a cap with a ribbed edge and white patches. The gray fly agaric has a cap with a smooth edge and an attached volva on the stalk, while the reddened one has flesh that turns red when cut in the air.

Starting from the end of August, the red fly agaric is often found in the forests. Panther and red fly agarics, in addition to muscarine, contain muscaridine and some other toxic substances. Eating these mushrooms is very dangerous.

Widespread in our forests is the poisonous sulfur-yellow false honey fungus, which is found on stumps and dead wood from April until late autumn. In autumn, the brick-orange false honey fungus, which is classified as poisonous or inedible, is often found on deciduous tree stumps. A dangerous poisonous mushroom - tiger row - is found in the second half of summer - September. Poisonous species include orange scleroderma, which is very common in our forests, or common puffball.

Literary information regarding the toxicity of mushrooms is sometimes very contradictory. Many people refer to the same scleroderma orange simply as inedible mushrooms. And according to some Western European researchers, even the satanic mushroom can be classified as edible. Research on this matter is being conducted in many countries, and the opinions of scientists are far from clear.

Some dung beetles, or coprinuses, are of great interest, for example the sparkling dung beetle. This is a pleasant-tasting, sweetish mushroom. It can be fried, stewed, and used to make soups. But the most interesting thing is that a good edible mushroom can cause poisoning in people who drank alcohol before eating mushroom food. The poisons characteristic of dung beetles do not dissolve either in water or in the juices of the gastrointestinal tract, but they dissolve well in ethyl alcohol. Dissolved poisons enter the blood and after 1-2 hours the patient begins to feel nausea, vomiting, and the heart rate increases. The tip of the nose (and sometimes a large part of the face) becomes purple-red. After a few hours the patient recovers. But when the victim gets a hangover the next day, the symptoms of poisoning will recur again. The thing is that in the human body certain substances of the fungus combine with alcohol, which causes poisoning. Therefore, researchers have long proposed using substances contained in dung beetles to treat alcoholism.

But poisonous mushrooms can also do a good service to a person. In ancient medical literature there is information about the use of a number of poisonous mushrooms for medicinal purposes. At first glance, this may seem incredible, but medicine has long been using many poisons in very small doses to treat people. Thus, false mushrooms were used for gastrointestinal diseases as a laxative or emetic, and the deadly poisonous toadstool (in very small doses) was used in the treatment of cholera. Reddish fly agaric, containing the toxic substances muscarine and muscaridine, as well as the antibiotic muscarufma, in small doses enhances the activity of the endocrine glands and increases the overall tone of the body. Amanita muscaria is used in folk medicine for neuralgia, chorea, headaches, and atherosclerosis. The drug agaric nutmeg, used in homeopathy, is obtained from this mushroom. In Polesie, water and alcohol tinctures of the red fly agaric were used as an external remedy for the treatment of rheumatism. By the way, this mushroom is eaten by sick animals: moose, deer and even cows.

Penetrating into the secrets of nature, man uses even the most unattractive and harmful organisms for his own purposes. Therefore, do not rush to exterminate them. For a long time, for example, snakes, insects, etc. were destroyed, because in the eyes of man they were the embodiment of evil or they simply did not like their appearance. Today we know that we cannot do without these animals. The same can be said about poisonous mushrooms. They are simply still awaiting comprehensive study.

More and more new research sometimes changes our ideas about the properties of mushrooms. For example, the thin mushroom is now classified as a poisonous mushroom, although for a long time it was considered conditionally edible. For a long time, the common line was valued as a delicacy in European countries. But later they came to the conclusion that it is poisonous. In Poland, for example, it is prohibited for sale in markets. However, in many villages in Ukraine, Belarus and Poland they always took it. I also had to eat it. Perhaps its chemical composition changes under the influence of the external environment, and therefore freshly picked fruits should not be used for cooking. Dried stitches can be consumed after a few months, but before that they should be boiled and washed first.

You can only take known species. At home, mushrooms should be sorted in good lighting.

Existing beliefs about the signs of toxicity of mushrooms are usually erroneous. For example, some claim that onions and garlic turn brown when cooked with poisonous mushrooms. It is also incorrect to say that all mushrooms are good if they are thoroughly boiled before use (there are also heat-resistant poisons).

Poisonous mushrooms, like edible ones, can be colonized by insects, so the absence of insects in the fruiting bodies or their presence does not mean anything. For example, the highly poisonous panther fly agaric very often becomes wormy, while the good edible Polish mushroom is relatively rarely wormy.

It is not possible to determine toxicity using silver objects, which allegedly turn black in dishes where poisonous mushrooms are cooked. The darkening of silver is explained by the action of sulfhydryl groups of amino acids, which are found in both edible and poisonous mushrooms. The smell and color of mushroom pulp cannot be an indicator of toxicity either. For example, toadstool often has a rather pleasant smell, and the flesh of a good edible mushroom, when broken, takes on a frightening blue color. Therefore, when recognizing mushrooms, you should be guided by their individual characteristics.

Fungi are among those organisms that are capable of accumulating many harmful substances from the environment. Therefore, they should not be collected in burial places of dead animals, along highways with heavy traffic (compounds of some heavy metals are released with exhaust gases), near pesticide and mineral fertilizer warehouses. Mushrooms should not be collected in the zone of influence of industrial enterprises (it is established by special services), where compounds of heavy metals, sulfur, fluorine, chlorine, etc. enter the environment. Mushrooms should not be collected in areas where contamination of the soil or air with radioactive substances exceeds permissible limits.

Mushroom toxins can kill you. You must know the enemy by sight when going on a quiet hunt, because mushroom toxins may give themselves away. These substances have been known for a long time; from ancient times, writers brought to us cases of mushroom poisoning, for example, the Roman Emperor Claudius, King Charles VI of France also died from poisonous mushrooms, like many ordinary people.

Ancient scientists tried to solve the mystery of why some mushrooms can be safely eaten, while others cause irreparable harm to health. The Hellenic healer Dioscorides suggested that the toxicity of the mushroom may depend on the place of growth.

If the mushroom grew in a clean area where there was no garbage, poisonous plants or burrows of poisonous animals, then it could be eaten. This idea has reached our times and turned out to be true when, with the help of modern laboratory research, scientists discovered the nature of the appearance of toxins in mushrooms.

They affect people differently. Depending on the nature of the manifestations of poisoning, they are divided into three main groups:

1. With local toxic properties, which manifests itself in most cases in the form of a mild digestive upset. Such mushroom toxins found in poorly processed honey mushrooms, variegated champignons, yellow-skinned champignons, russula and others.

Toxic substances make themselves felt within 15-60 minutes after entering the body and the poisoning they cause usually goes away within 2-4 days. But this group also includes very dangerous mushrooms that can cause very serious poisoning. The tiger rowa looks like a champignon, so many people confuse them, which leads to mass poisoning.

Some types of entoloma are also very toxic, causing severe symptoms: vomiting, severe abdominal pain, diarrhea, constant thirst and weakness with loss of consciousness. However, despite this, adults recover quickly; ailments can last from 2 days to a week. But in young children and those with weakened immune systems, the disease can be fatal.

2. With neurotropic effects that affect the central nervous system. Their effect appears 30 minutes or 2 hours after consumption. A person has no control over his emotions, laughter gives way to crying, wakefulness gives way to loss of consciousness, hallucinations and indigestion appear.

Such toxins are present in almost all types of fly agarics, in smaller quantities in entolomas, rowers, talkers, fiberworts, and russula emetic. These substances became known back in the 19th century, when the German scientists Koppe and Schmiederberg began to study red. They discovered a toxin from the group of alkaloids, which they called muscarine. But this substance was too little to excite neurotropic symptoms, so fiber is considered to be a more dangerous mushroom, since it contains many times more poison. Muscarine causes a slowdown in heart rate and breathing, and constriction of the pupils.

As a counteraction, atropine is used, which successfully removes such consequences in just 1-2 days. Despite the fact that biologists managed to discover muscarine, scientists did not stop looking for psychotropic drugs. mushroom toxins. This search led to the identification of three more potent toxins: ibotenic acid, muscazone and muscimol. The last two toxins are derivatives of ibotenic acid and are similar to each other. They are found in many types of fly agaric and in one type of row: pineal fly agaric, panther fly agaric, red fly agaric. It is these substances that have a detrimental effect on the central nervous system.

Biologists have found that these toxins are very similar in nature to atropine, so it is important not to use it when treating such poisoning, because the situation can only get worse. In the treatment of this poisoning, the following measures should be taken: gastric and intestinal lavage, sedatives, drugs that restore normal heartbeat and breathing.

In other fly agarics (the toadstool and porphyry) neurotropic substances of a different chemical order were found, which have not yet been well studied, but cause strong nervous abnormalities. Science has also identified other types of toxin-containing mushrooms - psilocybe and strophariaceae.

History knows examples of the use of psychotropic mushrooms for various purposes. Ancient Siberians ate fly agarics for ritual ceremonies, shamans and sorcerers entered a state of trance and hallucinated. Before battle, Scandinavian warriors always drank a mushroom drink or ate a piece of fly agaric so as not to have a sense of fear of the enemy and, under the influence of poison, fell into a state of rage, crushing everything in their path.

In ancient times, the peoples of Central and South America also respected hallucinogenic mushrooms. Excavations in Guatemala have revealed to the world statues of deities with mushrooms towering above them. Then they were called “teonanacatl” and were used in many rituals. Even today, some of these rituals survive in some areas of Mexico. Mucologist Eima was able to determine what kind of mushroom it was.

It turned out that this is a new subspecies of psilocybe. Studies have shown that they contain such mushroom toxins: psilocybin and psilocin, they are obtained through chemical synthesis. Now these substances are well studied and used in medicine. Several alkaloids have been found in a number of psilocybe species that have a negative effect on the cerebral cortex.

3. Deadly poisonous toxins. The name of this group speaks for itself. These include the pale toadstool, stitches, orange-red webwort, lobes, stinking fly agaric, spring fly agaric. The great danger of toxins is that once they enter the human body they do not immediately appear. After 48 hours, when irreversible changes have already occurred (necrosis of the kidneys and liver), the intestinal muscles begin to actively push everything out, resulting in vomiting and diarrhea.

A person suffers from thirst, his blood thickens, his blood pressure drops, and at this moment he feels a slight improvement, but the internal organs are already severely damaged and the death is irreversible. Even if treatment is started on time, death occurs in 30% of cases. At the beginning of the last century, mycologists began to study the toxicity of toadstool. In those days, it caused 95% of deaths from mushroom poisoning. Scientists were able to find out that this mushroom contains toxic substances such as phalloidin and amanitin.

These substances are complex in structure; their derivatives are called amanitoxins and phallotoxins, respectively. When searching for a cure for severe organ damage due to poisoning, specific proteins were obtained that neutralize the above toxins.

The paradox is that these protein compounds were found in the pale grebe and the stinking fly agaric! Today, based on the obtained proteins, pharmaceutical companies produce serums for the treatment of poisoning by “deadly” mushrooms. First of all, the medications are designed to protect the liver and other vital organs.

An equally dangerous toxin was found in other types of fly agarics; it promotes hemolysis (dissolution of red blood cells). Similar proteins are found in many edible mushrooms. These are oyster mushrooms, winter mushroom, gray-pink fly agaric. But with good heat treatment they will not pose a danger. The fact is that when the temperature reaches 70 degrees Celsius, these hemolytic proteins are destroyed.

Another dangerous toxin of unknown structure is found in the giant and common toxins, lobes (Helvella). Biologists suggest that this toxic substance can be formed during the decomposition of proteins in overripe mushroom bodies.

The toxicity of a particular mushroom is influenced by its location. For example, in some European countries the sale of stitches is prohibited, since they are unprecedentedly poisonous there. But in Eastern Europe it is customary to eat them. Apparently, biosynthesis occurs differently in different regions of the planet. The slowest-acting toxin is considered to be the orange-red spider web protein.

Its effect on the body can only be noticed two weeks after consumption. The toxicity of this mushroom was discovered in Poland in the last century, when 130 people were poisoned by it and 19 of them died. The toxin acts on the kidneys, destroying their structure, and also causes suffocation and paralysis of the muscular system.

To sum it all up, it is important to understand that mushroom picking can be a very dangerous and unpredictable activity. The mushroom season is increasingly accompanied by poisoning of both adults and children.

They can accumulate in large quantities in roadside forests and in places with poor ecology. It is also important to know what the most poisonous mushrooms look like - toadstool, cobweb, fly agaric. You should pay attention to the appearance of the mushroom - its integrity, shape, freshness and elasticity.

You need to prepare your “catch” strictly according to technology; you should have a reminder of what kind of processing this or that mushroom should be subjected to. Remember, to protect your life and the lives of your loved ones, contact a doctor immediately if you have eaten a suspicious mushroom. Your life is in your hands!

Mushroom poisoning, mushroom poisons

The main causes of mushroom poisoning are ignorance of the differences between edible and poisonous mushrooms, as well as carelessness when collecting. There are cases of poisoning from quite good edible mushrooms eaten in large quantities (this is dangerous for people who suffer from diseases of the gastrointestinal tract or liver). Overripe, old mushrooms can also pose a danger.

People have known (and used) the properties of some poisonous mushrooms for many centuries. Historical facts indicate that mushroom poisons became weapons in the struggle for power, and these weapons worked flawlessly: poisoning occurred suddenly, and doctors were not always able to help the victim. Such “weapons” were used against the gourmet Roman Emperor Claudius, Pope Clement VII, and French King Charles VI.

About a hundred species of poisonous mushrooms grow in Europe, a quarter of which are deadly poisonous.

The nature of poisoning depends on the chemical composition of poisonous mushrooms. Most poisonous mushrooms cause mild, short-term illnesses, the most common of which are gastrointestinal disorders. However, some types of poisonous mushrooms cause severe poisoning and death. It should be noted that the consequences of mushroom poisoning depend, in addition to the type of mushroom consumed, also on the age and health status of the victim and the number of mushrooms eaten. Successful treatment is possible with accurate and timely identification of the type of poisonous mushroom. To facilitate the task of providing immediate assistance, clinical toxicology examines the following main syndromes (groups of symptoms) characteristic of acute poisoning with poisonous mushrooms.

Syndrome of impaired consciousness. It is caused by the direct effect of the poison on the cerebral cortex, the disorders of cerebral circulation caused by it and the development of oxygen deficiency.

Breathing disorder syndrome. Often observed in comatose states, when the respiratory center is depressed. Respiratory disorders also arise due to paralysis of the respiratory muscles, which sharply complicates the course of poisoning. Severe respiratory dysfunction is observed with toxic pulmonary edema and airway obstruction.

Blood damage syndrome. It is characterized by inactivation of hemoglobin and a decrease in the oxygen capacity of the blood.

Circulatory disorder syndrome. Almost always accompanies acute poisoning. The causes of dysfunction of the cardiovascular system can be: inhibition of the vasomotor center, dysfunction of the adrenal glands, increased permeability of the walls of blood vessels, etc.

Thermoregulation disorder syndrome. It is observed in many poisonings and is manifested by a decrease or increase in body temperature. These changes in the body are a consequence, on the one hand, of a slowdown in metabolic processes and increased heat transfer, and, on the other, of the absorption of toxic tissue breakdown products into the blood and a disruption in the oxygen supply to the brain.

Convulsive syndrome. As a rule, it is an indicator of severe or extremely severe poisoning. Seizure attacks occur as a result of acute oxygen starvation of the brain or as a result of the specific effect of poison on the central nervous structures.

Syndrome of mental disorders. Characteristic of poisoning with poisons that selectively act on the central nervous system.

Liver and kidney damage syndrome. Accompanies many types of intoxication, in which these organs become objects of direct exposure to poisons or suffer due to the influence of toxic metabolic products and decay of tissue structures on them.

Syndrome of water-electrolyte balance and acid-base balance. In acute poisoning, it is mainly a consequence of dysfunction of the digestive and excretory systems, as well as secretory organs. In this case, dehydration of the body, disruption of redox processes in tissues, and accumulation of under-oxidized metabolic products are possible.

As already noted, when affecting the body in different quantities, the same substance causes different effects. The minimum effective, or threshold, dose (concentration) of a toxic substance is the smallest amount of it that causes obvious but reversible changes in dysfunction. The minimum toxic dose is a much larger amount of poison, causing severe poisoning with a complex of characteristic pathological changes in the body, but without death. The stronger the poison, the closer the minimum effective and minimum toxic doses are. In addition to those mentioned, in toxicology it is also customary to consider lethal doses and concentrations of poisons, i.e. those quantities that lead a person (or animal) to death in the absence of treatment. Lethal doses are determined through animal experiments. In experimental toxicology, the average lethal dose (DL 50) or concentration (CL 50) of the poison is most often used, at which 50% of experimental animals die. If one hundred percent of their death is observed, then such a dose or concentration is designated as absolute lethal (DL 100 and CL 100). Toxicity (toxicity) is determined by the reciprocal of DL 50 (CL 50): 1/DL 50 (11/CL 50).

The fruiting bodies of poisonous mushrooms contain toxins - substances that cause poisoning. The issue of mushroom toxins is covered most deeply in the works of the famous Ukrainian scientist Doctor of Biological Sciences, specialist in poisonous and other cap mushrooms S.P. Wasser. This section of our book is based on the division (classification) of poisonous mushrooms given by him. Depending on the nature of the effect and the chemical composition of the poisons, these mushrooms are divided into several groups.

The first group consists of mushrooms with a local stimulating effect. Most poisonous mushrooms in this group cause mild poisoning, mainly gastric and intestinal disorders. Such poisonings include nausea, abdominal pain, sweating, weakness, vomiting, diarrhea, and sometimes fainting. Symptoms of poisoning appear 1–2 hours after eating mushrooms. This group includes some species of the genus Agaricus: yellow-skinned champignon, variegated champignon, Meller's champignon; some species of the genus Tricholoma: white-brown row, tiger row, destructive row, yellowish-gray entoloma. This also includes volushka, some types of russula, etc., which are edible only after boiling for 10-15 minutes (the broth should be poured out!).

The second group consists of mushrooms with a pronounced effect on the central nervous system. This includes mushrooms containing toxic substances, mainly muscarine and muscaridine. Symptoms of poisoning appear 0.5–4 hours after eating mushrooms. Signs of poisoning are severe nausea, vomiting, diarrhea, dizziness, loss of consciousness, increased sweating, attacks of laughter, crying, hallucinations. This group includes some species of the genus Amanita: red fly agaric, panther fly agaric, Patouillard fiber; some species of the genus Clitocybe: white talker, whitish talker, reddish poisonous talker; some types of childbirth Psilocybe, Stropharia and etc.

In poisonous fly agarics of this group, toxins are present in small quantities. For example, the muscarine content in red fly agaric is 0.0003-0.0016% of the wet weight of the mushroom. From 125 kg of red fly agaric, 0.25 g of pure muscarine chloride was obtained, the lethal dose of which for humans is 0.5 g. Patuillard fiber contains 20–25 times more muscarine than in red fly agaric.

When studying the red fly agaric, muscarine was the first to be isolated in 1906, although its content is negligible and it is not the cause of the main symptoms of poisoning. The first muscarine preparations were contaminated with acetylcholine and other cholines. Subsequently, six more toxins with muscarinic-like activity were isolated from the red fly agaric, namely muscaridine, acetylcholine, etc.

Species of the genus are characterized by a particularly strong hallucinogenic effect Psilocybe: Psilocybe Cuban, Psilocybe Mexican, Psilocybe Zapotec. Hallucinations have been reported in people who consumed mushrooms of this genus, either raw or in tincture form. Chemical analysis of fungi of the genus Psilocybe, mainly Psilocybe Mexicana or Psilocybe Cuban, made it possible to identify an active principle with hallucinogenic properties. It was called psilocybin. Psilocybin is a phosphate ester of 4-hydroxydimethyl-tryptamine, an indole derivative.

The dephosphorylated derivative of psilocybin, psilocin, also has a hallucinogenic effect. In addition to psilocybin and psilocin, from mushrooms of the genus Psilocybe Two more alkaloids were isolated - baeocystine and norbaeocystine. Although they are contained in minute quantities, they cause a pathological process in the cerebral cortex, during which serotine is formed, and its appearance, as well as a violation of tryptophan metabolism, leads to mental illness.

Psilocin and psilocybin are found in both mushrooms of a number of species of the genus Psilocybe, and in many fungi of the genera Panaeolus, Conocybe, Stropharia, Psathyrella.

The third group consists of mushrooms with a pronounced plasmatoxic effect. This group includes the most dangerous, deadly poisonous mushrooms. This is primarily a pale grebe (Amanita phalloides) and closely related to it are the stinking fly agaric and the white fly agaric, brick-red lepiota, false sulfur-yellow honey fungus, false brick-red honey fungus, orange-red cobweb and related species.

The latent period for poisoning lasts from 8 hours to 14 days. Poisons enter the stomach, but their presence there does not cause obvious signs of poisoning. Even when poisons, picked up by the blood, reach all organs, disturbances in their activity are not noticeable at first. Signs of poisoning become pronounced after the substances reach the brain and begin to affect the nerve centers that regulate the functions of individual organs. As a result of increased activity of the stomach muscles, gastric juice and mucus begin to be intensively released, which leads to vomiting and diarrhea. The body becomes dehydrated, the blood thickens, an unquenchable thirst appears, lips and nails turn blue, hands and feet become cold, and cramps appear. Later, the poisons paralyze the nerves that regulate the functioning of the blood vessels, as a result of which blood is retained in them. Blood pressure drops. At this time, fatty degeneration of the liver, kidneys, and heart occurs. The patient's condition deteriorates sharply, and death almost always occurs.

Let us characterize in more detail the poisons of the most dangerous mushrooms: toadstool, white fly agaric and orange-red cobweb.

Thanks to the research of many authors, ten toxic substances have been isolated and identified from the toadstool, but a number of substances isolated from it have not yet been sufficiently studied and their chemical nature has not been established. The identified toxins of the toadstool are divided into two groups according to their effect on the cell: fallatoxins, which affect the endoplasmic reticulum, and amatoxins, which affect the cell nucleus. All toxins of the toadstool are cyclopeptides containing an indole ring and closed ring systems, the ends of which are connected by amino acid residues.

Five fallatoxins have been identified: phalloidin, phallin, phallacidin, phallisin and phallin (the only phallatoxin that decomposes when boiled). All fallatoxins have a similar chemical composition and structure, differing in their side chains.

Five amatoxins have been identified: ?-, ?-, ?-, ?-amanitins, amanin. In 1968, ?-, ?-, ?-amanitines were isolated, but their chemical structure requires further study and clarification. Amatoxins also have a common backbone containing an indole ring in a ring system with a thiol bridge (we are talking about the 0=S- group), and the side chains are derivatives of isoleucine.

An extremely interesting discovery, which laid the foundation for a new direction in the study of toxins of the toadstool, was the discovery of antamanid. Antamanide, a cyclopeptide contained in toadstool, is not only non-toxic, but, on the contrary, reduces the toxic effect of phalloidin and, to a certain extent, β-amanitin. Thus, 10 mg of antamanide (per 1 kg of live weight of white mice) protects them from the action of 50 mg of phalloidin, i.e. 0.5 mg of antamanide is effective against 5 mg of phalloidin. Antamanide was obtained synthetically, but it has not yet found practical use, since its effect is manifested only if it enters the body simultaneously with the toxins of the toadstool. In the fruiting body of the toadstool in its natural state, antamanides are contained in such small quantities that they do not affect the action of its toxins. Further study of the mechanism of action of antamanide may suggest effective measures to combat poisoning by the most poisonous mushroom on the globe - toadstool.

Until recently, the prevailing opinion was that the white fly agaric contains the same set of toxins as the pale grebe, although at the beginning of the 20th century. it was suggested that the morphological features of both species should also correspond to the features of the set of toxins. However, it was only in 1970 that the chemical nature of the white fly agaric toxin was determined.

From 10 kg of fresh carpophores of the white fly agaric, 2.5 g of toxin was obtained, which was called virosin. The molecular weight of virosine is 20,000. Its toxicity is equal to the toxicity of β-amanitin. It has been proven that the largest amount of virosine is contained in the flesh of the cap and volva, and comparatively less in the plates and pulp of the stem. The toxic effect of virosine in experiments on various animals was manifested in the phenomena of blood stagnation, kidney destruction, fatty degeneration of the liver, and a decrease in the volume of the spleen. Large doses of virosine cause imbalance and paralysis.

Like the pale toadstool, the white fly agaric contains a substance that is a virosine antagonist. Its molecular weight is 1000, it blocks approximately 80% of the toxicity of the fungus (i.e., it is much more effective than the toadstool antamanide).

The history of the study of orange-red cobweb as a poisonous mushroom is very interesting. In 1952, mass poisonings of people with similar symptoms, often fatal, occurred in the vicinity of Poznan and Bydgoszcz (Poland). In all cases, the victims ate a mushroom, later identified by mycologists as orange-red spiderwort, for 3-14 days before signs of poisoning appeared. This long interval has made it difficult to establish a connection between poisoning and consumption of this mushroom. And only animal studies have proven the involvement of the orange-red spider web in poisonings in Poznan and some other areas of Poland.

The poisons of the orange-red cobweb in their structure and action are closest to the poisons of the toadstool. All orange-red spider web toxins are polypeptides, but their structure has not yet been fully deciphered. The poisons of this fungus are resistant; they are found in carpophora that have lain in the herbarium for a long period of time. Thus, when studying herbarium samples of a fungus from 20 years ago, toxins were found in them.

Symptoms of orange-red spider web poisoning appear after a long latent period. In victims from the Poznan area, symptoms of poisoning appeared at the following times: in 6 people - on the 3rd day, in 21 people - on the 4th day, in 7 people - on the 5th day, in 3 people - on the 7th day day, for 24 people – on the 8-10–11th day, for 20 people – on the 11-14th day.

The picture of poisoning is as follows: dryness and burning in the mouth, severe thirst, nausea, vomiting, diarrhea, chills (the temperature increased in very rare cases), headache and pain in the lumbar region. Later, uremia occurs, causing death.

Let us dwell on one more category of mushrooms, the toxicity of which manifests itself when consumed simultaneously with alcoholic beverages. These are some species of the genus Coprinus, for example, gray dung beetle, shimmering dung beetle, club-footed dung beetle, olive-brown dung beetle. When these mushrooms are consumed with alcohol, after 0.5–2 hours, redness of the face is observed, then most of the body acquires a purple tint. The tip of the nose and earlobes remain pale. At the same time, fever, palpitations, severe thirst, vomiting, diarrhea appear, the pulse quickens, speech becomes difficult, and vision is impaired. After some time, all these symptoms disappear, but reappear when drinking alcohol the next day. Coprin (hydroxycyclopropylglutamine) is a poison isolated from the gray dung beetle. Dissolving in alcohol, it penetrates the blood and then the liver. Coprine poisoning is similar to tetrathiuram bisulfide poisoning.

Let us very briefly dwell on mushroom poisoning, which is the result of incorrect or inept preparation of conditionally edible mushrooms, the decoction of which must be poured out after boiling. This form of poisoning is caused by such types of mushrooms as lacticaria with caustic, burning juice, russula with a very sharp, burning and acrid taste, etc. Signs of poisoning (nausea, vomiting, diarrhea) appear 0.5–4 hours after eating mushrooms. Recovery usually occurs within a day. By their nature, these poisonings are no different from ordinary gastrointestinal disorders and do not have such peculiar symptoms as are observed in other forms of mushroom poisoning. Poisoning can also be caused by edible mushrooms if there is a delay in their processing after collection. Overripe, flabby and worm-eaten mushrooms spoil especially quickly and should not be eaten.

Some people have an idiosyncrasy to mushrooms. In this case, eating even good edible mushrooms leads to poisoning, which occurs very violently (sharp abdominal pain, vomiting, diarrhea, itchy rash). Such people should avoid mushroom dishes. For diseases of the liver, kidneys, and inflammatory diseases of the gastrointestinal tract, mushrooms are contraindicated.

Prevention and first aid for mushroom poisoning. Most mushroom poisons are destroyed by heat treatment and long-term storage, however, the toxins of some mushrooms (for example, toadstool) are resistant to heat and drying, as well as to acids and sunlight. The nature of many toxins in a number of poisonous cap mushrooms has not yet been sufficiently studied. Therefore, strict control over the mushrooms used for food is necessary. When collecting mushrooms, you should adhere to an immutable rule: if the nutritional value of a given type of mushroom is unknown or you doubt that you can correctly determine its type and identity, do not collect it.

Organization of industrial procurement and processing of edible mushrooms is unthinkable without compliance with the GOST standards established for them. Mushroom pickers and workers at mushroom receiving points must:

a) have a good understanding of the species diversity of mushrooms, accurately distinguish edible mushrooms from inedible, conditionally edible and poisonous ones;

b) use only good quality and fresh mushrooms for processing;

c) strictly adhere to the established technologies for processing mushrooms, bearing in mind that even good edible mushrooms, if the instructions for their processing are not followed, can cause poisoning.

For any mushroom poisoning, immediate medical care must be provided on site, before hospitalization. In this case, physical activity should be avoided, for example, visiting the clinic by the victim himself, since many fungal toxins cause serious problems with blood circulation and heart function. Before the doctor arrives, the victim should be put to bed and given 4–5 glasses of boiled water at room temperature or a soda solution (one teaspoon per glass of water) or a weak (pinkish) solution of potassium permanganate. After this, the patient is induced to vomit by pressing the back end of a spoon (or finger) on the root of the tongue. This gastric lavage is repeated 5-6 times. In order to remove poison from the intestines, a laxative is given (for an adult - two tablespoons of magnesium sulfate or Epsom salts per glass of water; for a preschool child, this dose is halved). The victim should drink a laxative immediately after each gastric lavage. The intestines are cleansed using an enema (an adult is given 1.2 liters of water, a child – 0.3 liters).

To alleviate the condition of the victim, it is recommended to place heating pads on his stomach and feet. For cramps of the calf muscles, mustard plasters are placed on the shins. Dehydration caused by vomiting and diarrhea is compensated for with cool, strong tea, coffee or lightly salted water. If there is frequent shallow breathing, it is necessary to carry out artificial respiration using the “mouth to mouth” or “mouth to nose” method. Usually, after all the measures taken, the victim feels better after 1–1.5 hours, but if the doctor insists on hospitalization, it should not be refused, since there is no guarantee that the poison has been completely removed from the body.

It should be noted that there are no simple, quick and reliable ways to determine whether mushrooms are poisonous or edible. The only sure way to protect yourself from poisoning is to never eat unknown mushrooms, clearly understand the basic botanical characteristics of poisonous and inedible mushrooms and use this knowledge in practice.

A silver spoon or silver coin dropped into a mushroom broth turns black if there are poisonous mushrooms in the pan.

The tarnishing of silver objects depends on the chemical action of amino acids containing sulfur on the silver, resulting in the formation of black silver sulfide. Such amino acids are found in both edible and poisonous mushrooms.

If a head of onion or garlic turns brown when cooked with mushrooms, then some of them are poisonous.

Browning of onions or garlic can be caused by both poisonous and edible mushrooms, depending on the presence of the tyrosinase enzyme in them.

Insect larvae and snails do not eat poisonous mushrooms. Insect larvae and snails eat both edible and

poisonous mushrooms.

Poisonous mushrooms must cause milk to sour.

Souring of milk occurs under the influence of enzymes such as pepsin and organic acids, which can be contained in both edible and poisonous mushrooms.

An unpleasant odor is a hallmark of all poisonous mushrooms.

But the young toadstool, one of the most poisonous mushrooms, either has no smell at all or smells like champignon.

All of the above examples are very dangerous, but, unfortunately, deeply rooted misconceptions about “reliable” ways to identify poisonous mushrooms. Never use such methods and warn others about the dangers of using them.

If there is the slightest doubt, it is better to leave the suspicious mushroom where you found it.

If mushroom poisoning does occur, you must immediately call an ambulance and provide first aid to the victim (if the victim is not you). Before the doctor arrives, the patient should not eat or drink alcohol, as it promotes the absorption of toxins by the body. Recently, due to the loss of skills, and more often, ignorance of the rules for collecting mushrooms, and environmental deterioration in Ukraine, the number of cases of mushroom poisoning has increased. Thus, according to the Ministry of Health of Ukraine, in 1996, 2861 poisonings were registered, which is almost three times more than in the previous 5 years, with an average of 1000 cases of poisoning per year. Moreover, 166 cases were fatal. From the beginning of the year to September, 395 people were poisoned by mushrooms, in September – 881 people, in October 1,434 poisonings with wild mushrooms were registered. The largest number of poisonings was observed in the southern regions: Zaporozhye (315), Republic of Crimea (258), Lugansk (252), Kherson (284), Donetsk (178), Kirovograd (165), Dnepropetrovsk (154). The steppe zone of Ukraine accounted for 70% of all mushroom poisonings and 80% of deaths. Poisoning with wild mushrooms has become a state of emergency. A lot of preventive and educational work has been launched in Ukraine. Most often, poisoning with wild mushrooms occurs due to the inability to distinguish edible mushrooms from poisonous ones. Still, twin mushrooms differ, and you need to know these differences.

Death cap:

– leg with ring and volvo; the flesh is white.

Champignon:

– the plates are pale pink, then dark brown;

– black-brown spore powder;

– leg with a ring, without volvo;

– the pulp is yellowish, pinkish, reddish.

Russulas:

– white plates; white spore powder;

– leg without ring and volva; the flesh is white.

Greenfinch:

– plates yellowish-greenish; white spore powder;

– leg without ring and volva; the flesh is white or light yellow.