The food hygiene supervision department reminded that in order to minimize the chance of poisoning, it is best not to drink alcohol when eating mushrooms, because some toxins will increase the symptoms of poisoning under the effect of alcohol.
Wild mushrooms are popular because they contain a lot of protein and amino acids and they are delicious. When the spring season blooms, the wild mushrooms enter the growing season and are the time for people to pick and eat. However, it is often poisoned by accidental poisonous mushrooms and even life-threatening.
There are about 100 species of poisonous mushrooms in China, and at least 10 species can cause death. At present, artificially cultivated mushrooms can basically meet the market demand, but some people still like to collect wild mushrooms for food. Occurrence of poisoning by wild mushroom poisoning occurs from time to time.
According to the food hygiene supervision department of Yinchuan City, Ningxia, there are no obvious signs of poisonous mushrooms, and their sizes, shapes, colors, patterns, etc. are very varied. Non-professionals are not easy to identify, and the masses should not eat wild mushrooms themselves. After eating wild mushrooms, if symptoms such as nausea, vomiting, abdominal pain, diarrhea, dizziness, headache, and limb weakness occur, vomiting and other measures should be taken immediately, and medical institutions should be approached for treatment as soon as possible.
What are the safety issues of edible mushroom products?
Fresh goods: The moisture content of fresh edible fungus can reach 90%, so the shelf life is not long. At normal temperatures, it will be stored for a maximum of one week, while straw-like mushrooms will only be available for one day. Some time ago, the market detected the problem of excessive bleaching of Agaricus bisporus. In response, Wang said that the state has regulations on the bleaching agent content of fresh edible fungi and must be strictly controlled.
Dry film: The moisture content of sun dried edible fungus is less than 12%, the water content is less, the possibility of microorganism breeding is reduced, and the storage period is prolonged. In theory, there is no problem with the dry film, but because the moisture is reduced and the osmotic pressure is increased, some small molecules that maintain flavor will be destroyed. However, some businessmen are now banned from using sulfur in order to make their products look good.
Marinated: "This product is not as terrible as some reports say." The key is manufacturer behavior. The raw material used to make pickled edible fungus is a relatively poor-looking product. “With 22% salt, there is no need to add any preservatives,†said Wang, but sometimes there are problems such as excessive preservatives. The products mainly come from small workshops. In addition, salting with large amounts of salts can cause the outflow of cell fluids and loss of flavor and nutrients.
Can: These products are mainly heat sterilized to prevent the growth of microorganisms and can be stored for a long time. Chairman Wang believes that tin cans are the safest because they “don't worry about appearance issues.†Individual cans packed in glass and plastic bags, manufacturers will add bleach as a result of poor color. Sometimes, in order to save a little longer, preservatives are added in excess. In addition, there are certain defects in canning in terms of nutrition and flavor.
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