Aussies are foraging for wild mushrooms—but experts say it could be a fatal trend
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Wild food foraging has seen a surge in popularity, with many Australians turning to nature’s bounty for unique culinary experiences.
But what seems like an innocent pastime can have devastating consequences, as certain hidden dangers lurk among the greenery.
Recent warnings have highlighted a particularly lethal risk that has led to tragic outcomes in the past.
Foraging for wild mushrooms had become increasingly popular in Australia, with online communities dedicated to identifying different varieties.
However, experts warned that some mushrooms were highly toxic, with even a single mistake proving fatal.
The Australian Food Safety Information Council issued a renewed warning after a 98-year-old woman in Victoria died in May last year from consuming deathcap mushrooms she picked from her own garden.
A child in the ACT was also hospitalised in 2022 after ingesting the deadly fungi.
Deathcap mushrooms, scientifically known as Amanita phalloides, were notoriously difficult to distinguish from edible varieties.
They typically had a smooth, yellowish-green to olive-brown cap, white gills, and a white stem with a membranous skirt.
Due to their resemblance to non-toxic mushrooms, the Food Safety Information Council advised Australians to avoid all wild mushrooms and only consume those purchased from reputable sources.
‘The poison in one death cap mushroom, if eaten, is enough to kill a healthy adult,’ said Council CEO Lydia Buchtmann.
Symptoms of poisoning included vomiting, diarrhoea, and severe stomach cramps, typically appearing between 10 and 16 hours after consumption.
While symptoms sometimes eased after a few days, the toxins continued to cause internal damage, leading to liver and kidney failure.
Without immediate medical intervention, poisoning could result in coma or death within two to three weeks.
Deathcaps were commonly found in the Canberra and Melbourne regions, as well as in Tasmania and Adelaide, but they could also grow in other parts of the country.
They often appeared near oak trees, particularly one to two weeks after rainfall, though they could emerge at any time of year.
The Food Safety Information Council urged people to keep young children and pets away from wild mushrooms and to remove any growing in their gardens.
Cooking, peeling, or drying did not reduce the toxicity of deathcaps, making them just as lethal in any form.
Understanding the true danger of deathcap mushrooms is crucial, as their toxicity remains lethal no matter how they are prepared.
Watch this video to learn more about why these mushrooms are so deadly and nearly impossible to stop.
With the rising popularity of foraging, do you think the thrill of finding wild food is worth the risk? Let us know your thoughts in the comments.
But what seems like an innocent pastime can have devastating consequences, as certain hidden dangers lurk among the greenery.
Recent warnings have highlighted a particularly lethal risk that has led to tragic outcomes in the past.
Foraging for wild mushrooms had become increasingly popular in Australia, with online communities dedicated to identifying different varieties.
However, experts warned that some mushrooms were highly toxic, with even a single mistake proving fatal.
The Australian Food Safety Information Council issued a renewed warning after a 98-year-old woman in Victoria died in May last year from consuming deathcap mushrooms she picked from her own garden.
Mushroom warning after tragic Aussie death. Image source: Vancouver Mycological Society
A child in the ACT was also hospitalised in 2022 after ingesting the deadly fungi.
Deathcap mushrooms, scientifically known as Amanita phalloides, were notoriously difficult to distinguish from edible varieties.
They typically had a smooth, yellowish-green to olive-brown cap, white gills, and a white stem with a membranous skirt.
Due to their resemblance to non-toxic mushrooms, the Food Safety Information Council advised Australians to avoid all wild mushrooms and only consume those purchased from reputable sources.
‘The poison in one death cap mushroom, if eaten, is enough to kill a healthy adult,’ said Council CEO Lydia Buchtmann.
Symptoms of poisoning included vomiting, diarrhoea, and severe stomach cramps, typically appearing between 10 and 16 hours after consumption.
While symptoms sometimes eased after a few days, the toxins continued to cause internal damage, leading to liver and kidney failure.
Without immediate medical intervention, poisoning could result in coma or death within two to three weeks.
Deathcaps were commonly found in the Canberra and Melbourne regions, as well as in Tasmania and Adelaide, but they could also grow in other parts of the country.
They often appeared near oak trees, particularly one to two weeks after rainfall, though they could emerge at any time of year.
The Food Safety Information Council urged people to keep young children and pets away from wild mushrooms and to remove any growing in their gardens.
Cooking, peeling, or drying did not reduce the toxicity of deathcaps, making them just as lethal in any form.
Understanding the true danger of deathcap mushrooms is crucial, as their toxicity remains lethal no matter how they are prepared.
Watch this video to learn more about why these mushrooms are so deadly and nearly impossible to stop.
With the rising popularity of foraging, do you think the thrill of finding wild food is worth the risk? Let us know your thoughts in the comments.
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