With autumn and the first rains the mushroom picking period returns to the island. But be careful, because inexperience or cooking the food incorrectly can lead to trouble. In fact, 164 cases of poisoning have been recorded in Sardinia in the last 10 years. Black jersey for Cagliari, with 64, followed by Carbonia (55) and Sanluri (45). This was reported by a study by the University of Cagliari published in the journal Food Science & Nutrition , signed by Laura La Rosa, Serafina Corrias, Iginio Pintor and Sofia Cosentino.
«Thanks to the skills of the Mycological Inspectorate service – we read in the document – the responsible species were identified in 162 cases (98.78%), of which 81 were caused by toxic species, 60 by edible ones and 45 by non-edible ones. Omphalotus olearius (commonly known as the “Olive Mushroom”, often mistaken for the edible Cantharellus cibarius) and Agaricus xanthodermus (false mushroom) were the most represented toxic ones (22% and 18% respectively). Boletus aereus (18%) was the most frequent edible species, while Boletaceae were the most prevalent inedible mushrooms.
The data - collected in Southern Sardinia from 2011 to 2021 - demonstrate how correct and rapid recognition of mushroom poisoning is important for improving the prognosis of patients. Adverse effects range from mild gastrointestinal symptoms to organ failure to death, while recorded symptoms are vomiting, nausea, diarrhea and cramps. However, even today few people know about the existence of consultancy services. And since most illnesses resulting from ingestion of poisonous mushrooms are preventable, “greater public awareness of the potential dangers of mushroom poisoning is mandatory,” the study concludes.
(Unioneonline/vf)
