Mushroom poisoning is mainly caused by non-refining mushrooms or inappropriate processing, resulting in poisoning, even death. Some types of mushrooms can only be used after appropriate culinary processing. And toxic mushrooms should not be used, as they contain toxic substances that are not destroyed during culinary and production processing (cook, dry, freeze, marinn, etc.). They warn the Ministry of Health.
It is recommended to avoid mushroom poisoning.
Do not use mushrooms of unknown origin in food.
Do not collect mushrooms from the edges of the roads.
Families are not found to be founded for eating and toxic mushrooms, as poisonous mushrooms often grow at edible mushrooms and can be very similar in appearance.
Folk approaches to the toxic mungs do not approach poisonous mushrooms to distinguish between eating and toxic mushrooms.
Not to eat raw mushrooms.
Not to include mushrooms in children's food.
Consider is not given to people with food problems with the problems of gastrointestinal system.
Do not use alcohol with mushroom as it activates a number of toxic substances.
Fresh mushrooms do not even store more than 1 day in refrigeration.
Not engaged in self-medication.
The poisoning caused by mushrooms has a sharp course. The first signs can appear from 15 minutes to 72 hours.
The main clinical symptoms are:
abdominal pain,
nausea, constant vomiting,
Dizziness, headache, loss of consciousness,
Abundant sweating, pouring, the feeling of an insatiable thirst,
Facial redness, heartfelt feelings,
Hallucinations without drowsiness, liver disease, grown and painful liver, pallic, liver treatment, kidney disease.
It should be reminded that the doctor should immediately apply as soon as the first signs appear.
