Beware of Using Mushrooms in Food

The Health and Labor Inspection Body of the Republic of Armenia reports: "The Health and Labor Inspection Body of the Republic of Armenia, as the authority responsible for ensuring the sanitary and epidemiological safety of the population, urges avoiding food poisoning caused by mushrooms by refraining from collecting, purchasing, and using unfamiliar and unknown mushrooms in food.

Do not collect mushrooms that grow near roads and railways, as they may accumulate toxic substances. Do not use raw mushrooms in food; purchase mushrooms only from markets and stores with valid documentation from authorized agencies. The sale of mixed, unclassified mushrooms is prohibited, and they must be sorted.

Pregnant women, nursing mothers, and children are advised against consuming mushrooms in food. It is also advisable to avoid combining mushroom consumption with alcohol, as alcohol promotes the rapid absorption of toxins in the body.

Moreover, the use of homemade mushroom preserves is very dangerous, as hermetically sealed containers create favorable conditions for the development of botulism.

Mushroom poisoning mainly occurs due to misidentifying mushrooms or improper processing. Food poisoning from mushrooms has an acute course. The first signs of illness may appear within 15 minutes to 72 hours.

The main clinical symptoms include sharp abdominal pain, nausea, continuous vomiting, profuse sweating, salivation, dizziness, headaches, an unquenchable thirst, sensory disturbances (hallucinations), drowsiness, loss of consciousness, facial redness, and palpitations. At the first sign of symptoms, it is crucial to seek medical attention immediately, as the successful outcome of poisoning greatly depends on timely intervention.

Stay healthy and safe!"