Officials in California are urging people not to pick wild mushrooms after a rise in poisoning cases led to at least one death.
The California Poison Control System has identified 21 cases of amatoxin poisoning in northern California likely caused by the deadly mushroom, the state Department of Public Health said.
The poisoning caused severe liver damage in several people, including children, and at least one of the patients may require a liver transplant, the department said.
Death's cap mushrooms are easily mistaken for safe edible mushrooms due to their similar taste, smell and appearance.
The confirmed cases occurred between mid-November and early December, a rainy season in the region that creates ideal conditions for the deadly strain to grow, mostly near oaks and hardwood trees such as pine trees, the California Department of Public Health (CDPH) said.
While cases have primarily been reported in the Monterey and San Francisco Bay areas of Northern California, the risk is spreading throughout the state, the department warned.
“Death cap mushrooms contain potentially fatal toxins that can lead to liver failure,” Dr. Erica Pan, CDPH director and state health officer, said in a statement. “As death caps can easily be mistaken for edible, harmless mushrooms, we advise the public not to collect wild mushrooms at all during this high-risk season.”
The Death Cap mushroom is never safe to eat, even if boiled, dried, frozen or cooked.
Eating the deadly mushrooms can cause watery diarrhea, nausea, vomiting, abdominal pain and dehydration within six to 24 hours – and although symptoms may initially subside, serious or fatal liver damage can still occur up to eight days later.
“Only people with extensive training and experience should eat wild mushrooms that they have collected themselves,” Dr. Edward Moreno, Monterey County's health officer, said in a statement.
