Most mushrooms that cause human poisoningcannot be made non-toxic by cooking, canning,freezing or any other means of processing. Theonly way to avoid poisoning is, thus, to avoidconsumption of the toxic wild species. MUSHROOMS, in general, are highlypalatable due to their exotic taste andflavour, but some mushrooms are poisonous. Cultivated commercial mushroom of whateverspecies are almost never implicated in poisoningoutbreaks unless there are associated problemssuch as improper canning which lead to bacterialfood poisoning. There are generally no readilyrecognizable differences between poisonous andnon-poisonous species. The toxins involved inmushroom poisoning are produced naturally by thefungi themselves and each individual specimen ofa toxic species should be considered equallypoisonous. .Most mushrooms that cause humanpoisoning cannot be made non-toxic by cooking,canning, freezing or any other means of processing. The only way to avoid poisoning is thus, to avoidconsumption of the toxic wild species. Poisoningmost commonly occurs when a toxic species iseither misidentified and consumed or when personswho desire these effects intentionally consumemushrooms that contain psychoactive compounds.
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