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It is quite difficult to get poisoned by saffron milk caps, but it is quite possible. Mushroom lovers need to know the main symptoms of poisoning and emergency measures in cases where trouble occurs.
Is it possible to get poisoned by saffron milk caps?
Most varieties of saffron milk caps belong to the category of clearly edible mushrooms, which do not even require long-term processing before cooking. In addition, saffron milk caps have a very recognizable appearance - they are difficult to confuse with poisonous mushrooms. Therefore, it is generally accepted that it is impossible to get poisoned by saffron milk caps.
This opinion is wrong. Absolutely any mushroom can cause food poisoning, saffron milk caps are no exception. Typically, poisoning occurs for the following reasons.
- The mushrooms were stale, rotten and too old - spoiled saffron milk caps naturally cause poisoning, since putrefactive processes occur in their pulp even at the harvesting stage.
- The fungi were collected in an environmentally unfavorable area. Mushroom pulp very quickly and actively accumulates toxic substances that come with air and precipitation.If you pick mushrooms near roads or railways, large cities and industrial enterprises, the risk of poisoning increases significantly.
- The mushrooms were not properly salted. If you salt or pickle saffron milk caps in violation of traditional technologies, then after a while the mushrooms in the jar will simply spoil, and, accordingly, their consumption will cause severe poisoning.
- The mushrooms were boiled in a galvanized pan or bucket, saffron milk caps can only be processed in enamel dishes, galvanized iron reacts chemically with saffron milk caps, and the mushroom pulp accumulates harmful compounds.
- The mushrooms were not collected by hand, but were purchased at the market from an untrusted trader; in such a situation, it is very difficult to check the quality and freshness of the mushrooms. If the product is purchased already pickled or salted, then it is almost impossible to be sure that the seller did not offer completely different mushrooms under the guise of saffron milk caps.
Another common cause of saffron milk poisoning is errors during collection. Saffron milk caps do not have poisonous counterparts, but they have a strong resemblance to conditionally edible fungi.
- The mushroom is often confused with pink wave. This fungus is suitable for food, but first it needs to be soaked for a long time and then thoroughly cooked. If you mistakenly treat the volnushka in the same way as saffron milk cap, that is, simply boil, pickle or fry without soaking, then the matter will end in severe poisoning.
- You can also confuse the camelina with the amber milkweed. The fungus is not poisonous, but its smell and taste are sharp and bitter. In principle, it is not customary to eat milkweed; usually, even after long processing, it is used only as a spicy seasoning.
How long does it take for symptoms of saffron milk poisoning to appear?
When consuming low-quality fungi, the first signs of poisoning may appear at different intervals. The period depends on many factors, namely:
- on the number of mushrooms eaten;
- on the degree of their toxicity;
- on the state of the body and the presence or absence of chronic diseases;
- on the age and weight of the person who ate low-quality saffron milk caps.
On average, symptoms of poisoning become noticeable within half an hour to 6 hours after eating mushrooms. As a rule, the faster the poisoning occurs, the stronger it is and, accordingly, requires drastic measures.
Symptoms and signs of saffron mushroom poisoning
If the deterioration of the condition occurred on the same day that the mushrooms were eaten, there is no doubt that fresh or cooked saffron milk caps are to blame for the poisoning. In mild cases of poisoning, symptoms usually include the following:
- pain and cramps in the abdomen;
- nausea and increased gas formation;
- diarrhea;
- slight increase in temperature and rapid heartbeat.
Severe poisoning is accompanied by the same symptoms, but they may also be accompanied by more serious symptoms, namely:
- severe sweating and severe tachycardia;
- heat;
- diarrhea with traces of blood;
- dizziness and blurred vision;
- general muscle weakness and confusion.
Poisoning from pickled or salted saffron milk caps is especially dangerous.If at least one poorly processed mushroom gets into a jar of canned food, then pathogenic bacteria will likely multiply in the pickles. Poisoning from salted saffron milk caps can lead to complications in the heart, kidneys and liver; in the absence of emergency help, these organs may fail.
First aid for saffron milk poisoning
Camelinas are clearly edible mushrooms and do not themselves contain toxic substances. But the consequences of poisoning from spoiled or improperly preserved mushrooms can be very serious. Therefore, it is imperative to seek medical help in case of poisoning; competent treatment will help to avoid future complications and long-term consequences.
But at the first signs of poisoning, assistance must be provided to the injured person before the doctors arrive. The following measures are usually taken.
- The stomach is washed urgently, especially if the fungi have been eaten recently. To remove them from the body, you need to drink at least 5 glasses of clean water one after another, and then artificially induce vomiting. If necessary, the procedure is repeated until the stomach is completely emptied.
- Cleanses the intestines. To quickly remove toxic substances from the body, you need to take a powerful laxative with the shortest possible duration of action. An even more effective way is to perform a cleansing enema.
- Give the victim as much water or sweetened black tea as possible.Drinking plenty of water provokes urination and helps to quickly remove toxic substances from the body.
- Place the patient in a horizontal position and ensure complete rest until the doctors arrive. After fungal poisoning, you should never do household chores, go to work or go for a walk; the condition may worsen at any time.
If saffron milk poisoning is accompanied by vomiting and diarrhea, it is strictly forbidden to take pharmaceutical drugs that stop nausea and diarrhea. The fact is that in this case the body will not be able to get rid of toxic substances; they will remain in the tissues and internal organs and continue their destructive work. Thus, the poisoning will become more severe, and the consequences may be much more serious.
Prevention of poisoning
Few people can resist the temptation to feast on juicy and tasty mushrooms. But you must always remember that the product poses an increased danger, and that preventing poisoning is easier than treating its consequences.
Following several rules will help make eating saffron milk caps safe:
- Mushrooms should only be collected in clean forests located away from railways and highways, factories, large cities and landfills.
- When collecting, you should give preference to young mushrooms.They are the ones that have the juiciest and healthiest flesh and are not yet affected by insects; it is better not to touch old overgrown mushrooms, they are not only less tasty, but also dangerous.
- Before cutting a mushroom, you need to carefully examine it and make sure that it is an edible saffron milk cap; if there is any doubt, it is better not to touch the mushroom.
- After collecting saffron milk caps, they must be thoroughly cleaned of adhering debris and rinsed in cold water - any missed dirt can lead to poisoning.
- Fresh saffron milk caps cannot be stored for too long - they must be processed within the first 12 hours after collection, otherwise the mushrooms will begin to deteriorate.
When salting and pickling saffron milk mushrooms, it is allowed to use only enamel and glass dishes; salting saffron milk caps in galvanized pots and bowls is strictly prohibited. Salting must be carried out according to all the rules, using clean sterile jars for canning, and the preparations must be stored in dark places with a temperature no higher than 15 ° C.
If the lid of a closed jar of canned saffron milk caps is swollen, then under no circumstances should the fungi be consumed as food - this indicates that putrefactive processes are occurring inside. Store-bought saffron milk caps should be purchased in trusted stores; taking them on the market or from hand without certification is not recommended.
Conclusion
It is quite possible to get poisoned by saffron milk caps, and sometimes this can lead to serious consequences.If poisoning occurs, you must immediately take measures to remove toxins from the body and call a doctor, even if the symptoms do not seem too dangerous.
