California authorities are urging people not to forage for wild mushrooms after a spike in poisoning cases caused at least one death.
The California Poison Control System has identified 21 cases of amatoxin poisoning clustered in Northern California, likely the result of deadly fungi, the state’s public health department said.
The poisoning caused serious liver damage in several people, including children, and at least one of the patients may need a liver transplant, the department said.
Death mushrooms can be easily confused with safe, edible mushrooms due to their similar taste, smell, and appearance.
The confirmed cases occurred between mid-November and early December, a rainy season in the region that creates ideal conditions for the deadly strain to grow, primarily near oaks and hardwood trees such as pines, the California Department of Public Health (CDPH) said.
Although cases are primarily in the Monterey and San Francisco Bay area of Northern California, the risk extends to the entire state, the department warned.
“Death mushrooms contain potentially deadly toxins that can cause liver failure,” Dr. Erica Pan, CDPH director and state public health officer, said in a statement. “Because death cap can easily be confused with safe edible mushrooms, we advise the public not to forage for wild mushrooms during this high-risk season.”
The death cap mushroom is never safe to eat, even if it is boiled, dried, frozen, or cooked.
Eating these deadly mushrooms can cause watery diarrhea, nausea, vomiting, abdominal pain and dehydration within six to 24 hours, and although symptoms may subside initially, serious or fatal liver damage can still occur up to eight days later.
“Only people with extensive training and experience should eat wild mushrooms that they have collected themselves,” Dr. Edward Moreno, Monterey County health officer, said in a statement.
