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Acute mushroom poisoning

DOI: https://doi.org/10.29296/25879979-2021-08-10
Issue: 
8
Year: 
2021

V.P. Kutsenko(1), D.D. Kovaleva(1), N.R. Mironova(1), E.I. Transplant(2), P.V. Seliverstov(3)1St. Petersburg Pediatric University University of the Ministry of Health of the Russian Federation, Ministry of Health of the Russian Federation, 194100, St. Petersburg, Litovskaya str., 2 2-AO «North-Western Center of Evidence-based Medicine», Russian Federa-tion, 196158, St. Petersburg, Pulkovskoe Highway, 28A 3-North-Western State Medical University named after I.I. Mechnikov of the Ministry of Health of the Russian Federation, Russian Federaion, 191015, St. Petersburg, Kirochnaya str., 41 Email: val9126@mail.ru

Fungi are a special type of organisms that are ubiquitous. Their spores retain their ability to function for a long time. Mushrooms cannot be called dietary food in any way. In this regard, people suffering from gastroin-testinal diseases should be careful about including mushroom dishes in their diet. The cause of mushroom poisoning can be both actually and conditionally poisonous mushrooms of many species. Poisoning often occurs as a result of inept or incomplete culinary processing. However, poisoning is also possible with quite edible mushrooms, since the old fruit bodies contain protein decom-position products and microorganisms harmful to humans. As is known, vari-ous toxins of poisonous mushrooms have a selective effect on individual or-gans and systems, and symptoms of mushroom poisoning can develop over a long period of time. Nevertheless, the diagnosis of acute mushroom poisoning is based mainly on clinical and anamnestic data. Taking into account the enor-mous role of the time factor in the development of acute mushroom poisoning, it is important to adequately combat the consequences of poisoning.

Keywords: 
mushrooms
mushroom poisoning
vegetable poisons
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  15. The authors declare no conflict of interest.