Beware of poisoning when foraging for wild mushrooms!

Mushroom poisoning: symptoms that are sometimes severe and can lead to hospitalisation or even death

Consumers face multiple poisoning risks such as confusion of an edible species with a toxic species, or consumption of edible mushrooms that are in poor condition or undercooked.

Since 1 July 2020, poison control centres (CAPs) have recorded 732 cases of poisoning, including five that were serious with life-threatening prognosis. In the last two weeks, the CAPs have noted a sharp acceleration in the number of poisonings.

Most cases are due to foraged mushrooms. More rarely, they may follow purchase at a market or in a shop, or consumption in a restaurant. Confusion between species is sometimes facilitated by the use of fungi recognition apps on smartphones, which incorrectly identify the foraged mushrooms. 

The symptoms observed are mainly digestive: abdominal pain, nausea, vomiting and diarrhoea. The time to onset of symptoms varies. It is usually within a few hours of consumption, but may be longer and exceed 12 hours. The patient's condition can then worsen rapidly. 

ANSES's recommendations for safe consumption

• only pick mushrooms that you know very well: some highly poisonous fungi closely resemble edible species. Beware! Poisonous fungi can grow in the same place that you picked edible mushrooms the previous year; 
• if you have the slightest doubt about the condition or identification of any of the mushrooms you have picked, do not consume them until you have had them checked by a specialist in the subject. You can seek advice from a pharmacist or local mycology associations and societies;
• only pick specimens in good condition and take the entire mushroom (stalk and cap), to facilitate identification;
• avoid picking mushrooms near potentially polluted sites such as roadsides, industrial zones and landfills;
• to avoid mixing pieces of poisonous fungi with edible mushrooms, place the mushroom species separately in a box, crate or basket and never in a plastic bag, which accelerates their decomposition;
• store the mushrooms in the refrigerator (max. 4°C) while avoiding contact with other foods, and eat them within two days of picking;
• consume in reasonable quantities after cooking them thoroughly, and never eat wild mushrooms raw; 
• never feed the mushrooms you have picked to young children;
• do not eat mushrooms identified by a fungi recognition app on a smartphone, due to the high risk of error;
• do not consume mushrooms sold by non-professional street vendors.