Fungus poisoning symptoms

Fungus is a very common food in daily life. Although it is inconspicuous, it is rich in nutrients. Every 100 grams of black fungus contains 185 mg of iron, which is much higher than other vegetables and pork liver. Therefore, it is a natural blood tonic food. People often eat it, but you still need to be careful when eating fungus, because improper consumption can cause poisoning reactions. So why does poisoning occur, and what are the symptoms of fungus poisoning?

1. What are the symptoms of fungus poisoning?

The main clinical manifestations are erythema, edema, and papules on the exposed parts of the skin, and in severe cases, blisters and bullae may appear. A small number of people may also experience symptoms of poisoning such as headache, dizziness, fever, nausea, vomiting, diarrhea and even difficulty breathing.

Because the fungus we usually eat is made by exposing it to the sun and drying it. Exposure to the sun can degrade and decompose most of the porphyrins in fresh fungus. If we soak it in water before eating, the remaining toxic substances can be dissolved, so it will be safe for us to eat dried fungus soaked in water.

2. How to eat black fungus safely

Black fungus is delicious and nutritious. It has been a holy product since ancient times. It can clear the stomach and intestines and is beneficial to patients with hypertension. However, correct and safe consumption is the prerequisite for enjoying its delicious taste.

1. Fresh fungus is not edible. This is because fresh wood ear contains a substance called "porphyrin". After eating fresh wood ear, exposure to sunlight will cause phytophotodermatitis, causing skin itching, redness, swelling, itching and pain. Therefore, wood ear needs to be exposed to sunlight to decompose the porphyrin, and then made into a dry product and sold for consumption.

2. Dried black fungus needs to be soaked and washed before eating. Try to use warm water to shorten the soaking time. After soaking, wash it two to three times in running water to remove impurities and toxic substances as much as possible.

3. Soak the black fungus in an appropriate amount. If you soak too much, refrigerate it for 24 hours. After 24 hours, throw it away regardless of whether it has deteriorated or not.

The summer temperature is high and food can easily rot if not properly stored. This is the peak period for bacterial toxin poisoning. Meals must be freshly cooked, and overnight food and vegetables should be thrown away. Go to roadside stalls less often and pay attention to food hygiene. This is the only way to avoid incidents of acute biological toxin poisoning to the greatest extent possible.