An ACT woman who made soup using wild mushrooms growing in her backyard had died after suffering death cap mushroom poisoning, health authorities confirmed yesterday.

Canberra Hospital's director of clinical pharmacology and toxicology Nick Buckley believed it was only the second death cap mushroom related death in 10 years.

Two other local people were also treated for mushroom poisoning this year but had recovered, Associate Professor Buckley said.

Health Protection Service general manager John Woollard defended the health department's public education campaign in the wake of the 88-year-old woman's death about six weeks ago.

Public warnings were issued in February and March to coincide with the season and signs advising people not to pick mushrooms were placed in parks and other public places.

Mr Woollard said raising the alarm after the woman's death would not have had "any real value" because it was the end of death cap mushroom season.

Professor Buckley said the woman collected mushrooms from her backyard in early May, made soup and died three days later from liver failure.

The woman believed peeling and cooking the wild mushrooms would remove any toxins.

It was not clear how many mushrooms the woman consumed but Professor Buckley said just one death cap mushroom could prove fatal.

The death cap or amanita phalloides is the world's most lethal mushroom, responsible for more than 90 per cent of all deaths related to eating mushrooms.

Professor Buckley said deaths were common in countries such as Germany, where wild mushroom collecting was popular, but were rare in Australia.

Professor Buckley said the fungi, which had distinct white gills under its cap, grew in ACT backyards and parks from autumn until the first frosts.

People who were poisoned experienced symptoms similar to gastroenteritis - vomiting, stomach cramps and diarrhoea - for up to 12 hours but would feel better before their liver failed about three days later.

The Destroying Angels are common and widespread throughout much of North America; the danger of these easily-identified species---and their identifying traits---ought to be widely taught in elementary school and beyond.

The delay before onset of symptoms, coupled with the intitial symptoms' mimicry of influenza and other gastrointestinal viruses and the marked (albeit temporary) improvement of most patients beginning two or three days after ingestion, pose inherent problems in prompt diagnosis and treatment.

In cases where early diagnosis is accomplished, effective therapies have included massive doses of penicillin and other compounds which pharmacologically inhibit the amatoxins from effecting their most severe liver damage. In more severe cases, especially those in which diagnosis is delayed further by failure to suspect amatoxin poisoning, liver transplant is the preferred therapy.

For most patients, full recovery to their states of health prior to hospitalization is unlikely.

"The Sky is Falling!".

Death Cap Poisonings Elicit Overreactive Statements

.

In California, in January, 1997, some folks picked some wild mushrooms, cooked and ate them, without knowing what they were doing... without consulting a good mushroom field guide... without carefully comparing specimens to descriptions and photos... in short, without properly identifying the mushrooms they picked..

Once again, the mushrooms they picked were "Death Caps" (Amanita phalloides)..

Once again, folks ended up with serious liver damage; several of them died. .

And, once again, some authorities spouted overreactive nonsense, not merely implying but explicitly stating that it is inherently dangerous for anyone but an "expert" to pick and eat wild mushrooms..

The Associated Press reported (1/8/97):

An outbreak of wild mushroom poisonings has sickened at least nine people in Northern California, with three victims in intensive care Wednesday facing possible liver transplants..

The most seriously ill were felled by the "death cap'' mushroom, known technically as Amanita phalloides, which can destroy the liver. One victim was Sam Sebastiani Jr., 31, a member of the Sebastiani wine family..

The Mushroom Council, which represents commercial mushroom producers and importers throughout the United States, said this in a news release: .

The Mushroom Council urges the public to be extremely cautious when foraging for wild mushrooms outside, especially in fields and forests, because of potential health dangers that can be caused by some wild varieties [sic]... The untrained and uneducated person can make an innocent mistake when hunting wild mushrooms that could result in illness or even death... Commercially produced mushrooms that are in your supermarket or in prepared foods are carefully cultivated agricultural products, grown year around..

This was, perhaps, neither terribly unreasonable, nor terribly overreactive. It certainly was opportunistic for the Mushroom Council to steer consumers toward their industry's produce---and away from the free foods of the forests and fields---in the capitalist tradition. No one can blame them for that. Indeed, it can be argued that some folks would hear the news stories and react with a fear of all mushrooms, including the safe cultivated species, so the Mushroom Council was merely trying to mitigate against the danger of public misperception. .

Editorial note: Never mind that some of the most widespread cases of serious poisoning by mushrooms in North America has been the result of botulism caused by errors in the canning of commercially cultivated mushrooms... and be sure to take a good look at those "fresh" mushrooms in the produce department of your favorite grocery store, for this "short-shelflife" commodity often shows serious signs of decay at the supermarket..

The problem here is that "untrained and uneducated" can be misinterpreted as "lacking formal training and education in mycology"... and that is simply not true..

Rose Ann Soloway, administrator of the American Association of Poison Control Centers, had this to say (and The Mushroom Council plugged it into their news release): .

It is our strong recommendation that people not pick and eat wild mushrooms unless they, in fact, are experts, or the person identifying the mushrooms is someone with whom they would trust their life..

Hmmm... "expert"? What, exactly, is an expert?.

Better question: how much of an "expert" should one be to identify wild mushrooms for human consumption?.

The Truth

Millions of North Americans pick and eat wild mushrooms every year, without as much as a belly ache.

Are they "experts"? Yes! At least, they are experts on the edible wild mushrooms they know. Either their parents or grandparents taught them how to identify morels, or puffballs, or meadow mushrooms, or they have a good field guide and they read it... or both.

No one with a reasonable understanding of the importance of properly identifying mushrooms---with a serious awareness that some species are fatally toxic---falls victim to the Death Cap. The folks who eat Death Caps do not use field guides: they just pick the damned things and eat them. No trip to the library. No reading. No spore prints. No idea what a "partial veil" is or what "gill attachment" means.

So... Is it really dangerous to eat wild mushrooms?

How dangerous is it to drive a car? If you're drunk or careless, it is VERY dangerous; if you're sensible and pay attention, it is reasonably safe.

Consider this: Would you pick and eat an unfamiliar berry simply because it "looked good"? Of course not. Finding, identifying, preparing, and eating wild mushrooms can be a delightful pasttime---IF it is done intelligently.

Otherwise, it is a terrible "accident" waiting to happen.

Mushroom hunters fact sheet

Ohio State University Extension Fact Sheet

Plant Pathology

2021 Coffey Rd., Columbus, Ohio 43210

Wild Mushrooms

HYG-3303

C. Wayne Ellett

There are 2,000 or more kinds of wild mushrooms in Ohio. Some are poisonous and some are edible and delicious when properly prepared. The edibility of the majority is either not known or they are not considered for food because of their small size or poor flavor or texture.

Even though not every one is interested in collecting mushrooms to eat, it is important to understand most have an important and beneficial role in the environment. They grow in a wide variety of habitats. Most of the mushrooms seen on a walk through a woods are beneficial. Many species are quite specific about their food source and will be found only under or near certain kinds of trees-some under pines, others under oak, etc. Some are important as decay organisms, aiding in the breakdown of logs, leaves, stems and other organic debris. This important role of mushrooms results in recycling of essential nutrients. Some mushrooms grow in, and form their fruiting structures on living trees causing decay of the sapwood or of the heartwood. Many woodland mushrooms are essential to good growth, and even survival of trees. They establish a relationship with roots of living trees that is mutually beneficial. These are called mycorrhizal mushrooms.

All mushrooms, whether poisonous or edible can be admired for their beauty and the fantastic variety of form, color and texture.

Which Mushrooms are Safe to Eat?

Some edible mushrooms are very similar in appearance to poisonous kinds and may grow in the same habitat. Edible mushrooms are known to be safe to eat because they have been eaten frequently with no ill effects. Poisonous mushrooms are known because someone ate them and became ill or died. There is no test or characteristic to distinguish edible from poisonous mushrooms. This indicates a need to identify with certainty one of several of the proven edible species and pick and eat only those positively identified. At the same time, you should also learn to identify some of the common poisonous mushrooms, especially those that are similar to edible kinds. It is especially important to learn the characteristics of the Amanita mushrooms, since several of the species common in Ohio are poisonous, a few causing serious illness and sometimes death.

The word "toadstool" is often used to indicate a poisonous mushroom. Since there is no way to distinguish between a so-called "toadstool" and an edible mushroom it is more precise to speak of poisonous mushrooms or edible mushrooms.

The season for collecting wild mushrooms in Ohio for food begins in late March and early April when the first morel or sponge mushrooms are found. These choice edible mushrooms are most abundant during April and the first two weeks of May. The false morels (members of the Gyromitra genus) are found at this same time of the year, but they must be regarded as poisonous and not collected for eating. It is true that many have eaten false morels with no apparent ill effects. However, recent research has shown toxins to be present in some of the false morels that can cause death or serious illness. Do not eat the false morels.

From mid summer to late autumn, a great variety of mushrooms may be found in Ohio. A number of these are choice edibles. Photographs and brief descriptions of several of the more common mushrooms found in Ohio are included in this fact sheet.

Edible vs. Poisonous-True or False

Poisonous mushrooms tarnish a silver spoon. False
If it peels, you can eat it. False
All mushrooms growing on wood are edible. False
Mushrooms that squirrels or other animals east are safe for humans. False
All mushrooms in meadows and pastures are safe to eat. False
All white mushrooms are safe. False (In Ohio, the most common "deadly" mushrooms are white.)
Poisonous mushrooms can be detoxified by parboiling, drying or pickling. False

Collecting Wild Mushrooms

Be sure of your identification-eat only kinds known to be edible.
Do not eat mushrooms raw.
Eat only mushrooms in good condition.
Eat only one kind at a time and do not eat large amounts.
Eat only a small amount the first time; even morels, generally considered to be excellent, may cause illness in some persons.
Don't experiment. There is an old saying, "There are old mushroom hunters, and bold mushroom hunters, but there are no old, bold mushroom hunters."
Obtain a copy of one or more books or publications on mushrooms and/or join a mushroom club.

Sources of Information

Books

Field Guide to Mushrooms of North America, by Kent & Vera McKnight. 429 p. and 48 pl. (A Peterson guide) Houghton Mifflin Co. 500 species described and illustrated in color. Another 500 discussed. Mushrooms of North America, by O. K. Miler. E. P. Dutton and Co. Over 400 species described; 292 color photographs; illustrated glossary. Audubon Society Field Guide to North American Mushrooms, by Gary Lincoff. Alfred A. Knopf. 926 p. 756 color photographs with descriptions of all species. The Mushroom Hunter's Field Guide, by A. H. Smith and Nancy Weber. Univ. of Mich Press. 316 p. and 282 color photographs.

The authors of the above guides are professional mycologists. These guides are often available in local bookstores or in public libraries.

Clubs

Kenneth Cochran
North American Mycological Association
3556 Oakwood
Ann Arbor, MI 48104

Mr. Walter Sturgeon
Ohio Mushroom Society
288 E. North Avenue
East Palestine, OH 44413

Contact the above for more information. The membership dues are nominal. Newsletters are issued several times a year-and field trips, forays and workshops are scheduled. These clubs are for anyone interested in any aspect of mushrooms. Both have professional mycologists to help identify mushrooms and lead field trips.

Figure 1. Chanterelle (Cantharellus) is bright yellow to orange and found from June to September under hardwood trees, especially oak. It is edible and choice-be aware of look-a-likes.

Figure 2. Giant Puffball (Calvatia) Edible. It ranges in diameter from 8 to 24 inches and is found in parks, meadows, pastures, open woods, urban areas, late August to early October.

Figure 3. Shaggy mane (Coprinus). One of the inky caps. Late summer to fall in grassy areas and hard-packed ground. Edible. Gills and cap soon become inky.

Figure 4. Green-spored Lepiota. (Chlorophyllum). Caps large, up to 10 inches. In lawns and other grassy areas. Gray-green spore print. Late summer and early fall. Poisonous.

Figure 5. Fly Amanita. Reddish-orange, orange to yellow caps with whitish "warts." Poisonous. Under trees.

Figure 6. Morel mushroom (Morchella). Three species in Ohio late March to mid May. Edible.

Figure 7. Meadow mushroom (Agaricus). In grassy areas, late summer and early fall. Pink gills, becoming chocolate brown. Edible.

Figure 8. Russula mushroom (Russula sp.). Many species in Ohio of various colors-green, yellow, orange, purple, red, white, etc. All woodland and mycorrhizal. Some edible and some poisonous. Summer and fall. Brittle in texture, especially the gills.

Figure 9. Sulfur or Chicken mushroom (Laetiporus). Orange-yellow with pores. On wood, edible especially the tender edges. Summer and fall.

Figure 10. A false morel (Gyromitra sp.). Do not eat false morels. April and May.

Figure 11. Jack-O-Lantern mushroom. (Omphalotus, Clitocybe). Base of stumps, decaying tree roots. Poisonous.

Figure 12. Slippery jack (Suillus, Boletus). A fleshy pore mushroom. Under 2 and 3-needle pines. Edible.

Figure 13. Smooth white Lepiota. Grassy areas, late summer to early autumn. Edible for most people. Be aware of look-a-likes.

Figure 14. Destroying Angel (Amanita sp.). Three, all white similar species, common in Ohio in mixed woods. Found July to October. Poisonous, deadly.

Figure 15. Scarlet cup. One to two inch cup or saucer shaped mushroom. On fallen hardwood branches. March-April. A beautiful early mushroom.

Figure 16. American Lepiota. Summer and fall. On wood in advanced stages of decay, sawdust-wood may be buried.

Figure 17. Lactarius or milk mushroom. One of many woodland species-some edible, some not. All are mycorrhizal. A latex (white or colored) exudes from injured areas. Summer and fall.

Figure 18. A cup mushroom (Peziza).

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