Beware of wild mushrooms collected from nature

It has been reported that in order to protect against mushroom poisoning, it is necessary to prefer mushrooms with labels grown in controlled environments rather than mushrooms growing in natural areas. Authorities stated that serious poisonings resulting in death are frequently seen in our country due to the consumption of fresh, dried, or canned mushrooms containing poison when eaten raw or cooked, which grow in natural environments. It was emphasized that the symptoms of mushroom poisoning appear 2 to 6 hours after consuming the mushroom, depending on the nature of the poison in the mushroom. ‘Within 2 hours of consuming the mushroom, drowsiness, dizziness, low blood pressure, blurred vision, flushing of the face and neck, metallic taste in the mouth, nausea, vomiting, sweating may be observed; after 6 hours of consuming some types, symptoms of poisoning such as nausea, vomiting, diarrhea, fever, palpitations, abdominal pain, liver-kidney dysfunction, and even death may occur.’ Citizens are warned not to consume mushrooms growing in nature under any circumstances. In case of symptoms of poisoning, they are advised to immediately seek the nearest healthcare facility. Antidotes are readily available in hospitals for use, provided by the National Poison Information Center. To protect against mushroom poisoning, it is recommended to prefer mushrooms with labels grown in controlled environments instead of mushrooms growing in natural areas. However, due to the environment where these mushrooms grow, some microorganisms can be found on the mushrooms. It should not be forgotten that consuming mushrooms contaminated with microorganisms raw may result in very mild stomach and intestinal complaints. Additionally, when purchasing mushrooms, packaged mushrooms should be preferred, and attention should be paid to whether the package contains labels that inform the consumer.