Fungus, as a common edible fungus, is generally safe when consumed in moderation, but in some cases it can indeed cause poisoning, and the main reasons can be summarized as follows:
In particular, wild species that have not been professionally identified may accidentally ingest poisonous species with similar appearance, resulting in poisoning. Fungus is susceptible to contamination with bacteria or fungi in humid conditions. If it is not stored properly, such as in a warm and humid environment for a long time, it can breed harmful microorganisms, and eating such fungus may cause food poisoning.
In the process of growing, processing and transporting fungus, if it comes into contact with harmful chemicals such as pesticides and heavy metals, it may also lead to poisoning. While this is relatively rare, consumers should try to choose reputable brands and** to reduce such risks.
Some people may be allergic to some components in fungus (such as polysaccharides), and may have allergic reactions after eating, manifested as itching, gastrointestinal discomfort and other symptoms. Although this is not "poisoning" in the traditional sense, it is still an adverse reaction.
To avoid poisoning, the following measures are recommended: buy and eat only known safe fungus varieties; Make sure the fungus is stored in a dry and clean environment to avoid spoilage; Wash thoroughly before serving, and cook thoroughly; If there is a history of allergies, it should be consumed with caution. With these precautions, the risk of poisoning when eating fungus can be greatly reduced.