California wild mushroom poisoning leaves 1 dead, 20 injured
Authorities in California are urging people not to seek out wild mushrooms after a rise in poisoning cases that has caused at least one death.
The California Poison Control System has identified 21 cases of amatoxin poisoning clustered in northern California, and those cases were likely caused by mushrooms, the state’s public health department said.
The poisoning caused serious liver damage in many people, including children, and at least one of the patients may need a liver transplant, the ministry said.
Death cap mushrooms can easily be confused with safe, edible mushrooms due to their similar taste, smell and appearance.
The confirmed cases occurred between mid-November and early December, a rainy season that creates ideal conditions for the deadly variety to grow, mostly near hardwood trees such as oaks and pines, the California Department of Public Health (CDPH) said.
The department warned that although the cases were mostly in the Monterey and San Francisco Bay area of Northern California, the risk was statewide.
“Dead mushrooms contain potentially lethal toxins that can lead to liver failure,” CDPH Director and State Public Health Officer Dr Erica Pan said in a statement. “We advise the public not to seek out wild mushrooms during this high-risk season, as the lethal limit can easily be confused with safe edible mushrooms.”
It is never safe to eat the death cap mushroom, even if it is boiled, dried, frozen or cooked.
Eating deadly mushrooms can cause watery diarrhea, nausea, vomiting, abdominal pain, and dehydration within six to 24 hours; Although symptoms may initially subside, serious or fatal liver damage may still occur up to eight days later.
Monterey County Health Officer Dr. “Only people with extensive training and experience should eat wild mushrooms that they have collected themselves,” Edward Moreno said in a statement.
