Two hospitalized in Sassari for eating mushrooms that were not properly cooked. Fortunately, only 24 hours of observation were necessary, but the warning comes from the Turritan local health authority: «Consult the experts. If our advice is essential for recognizing a poisonous mushroom, so are our advice for consuming the product", explains Pietro Murgia, head of the mycological inspectorate.
The first misadventure happened to a thirty-three-year-old from southern Sardinia, in Sassari for work, after consuming a dish of mushrooms of the "Leccinum" genus collected by an acquaintance: an edible species which however requires particular attention during preparation. In particular, stems that are excessively fibrous and therefore poorly digestible should not be consumed.
Also under observation was a 29-year-old woman from a town in the Sassari hinterland who complained of severe cramps and gastrointestinal disorders. The cause of the illness was a dish of "Cantharellus" commonly called "Gallinacci", edible and marketable mushrooms collected by a family member in autumn and stored in the freezer but not properly cooked. The probable cause of the intoxication, the local health authority says, "is to be attributed to the insufficient cooking of the mushrooms and the excessive quantity ingested, given that it is always recommended to consume mushrooms as a side dish and not as a main meal".
(Unioneonline/E.Fr.)
