Autumn mushroom poisoning: chanterelles and white foxes were suspected. Poisoning in humans with chanterelles What to do if you ate a false chanterelle

29.10.202027.05.2017

Even a child knows that a chanterelle is an edible mushroom. Therefore, the question "Is it possible to get poisoned by chanterelles?", It would seem, should have only one answer - no, it is impossible. But is it really so? This is what will be discussed in our article.

Chanterelle poisoning is not a fantasy. And, despite the fact that such cases are very rare, they still take place. What is the reason for this?

Very often, especially in urban areas, mushroom picking is carried out in ecologically unsafe areas (along highways, near industrial facilities, in garbage dumps). This is fraught with poisoning due to the accumulation of heavy metals and their salts in the mushroom pulp. They are very toxic to the liver and kidneys.

Also, poisoning with edible mushrooms can occur due to their improper preparation (insufficient heat treatment, incorrect cleaning and rinsing).

And the last, most common cause of health problems among inexperienced mushroom pickers is the mistaken mistake of its poisonous relatives for an edible mushroom. For the chanterelle, such mushrooms are the false chanterelle, which is also known as the orange talker and the olive omphalot.

A false chanterelle, or an orange talker, looks very similar to a true chanterelle, even an experienced mushroom picker can confuse them. To complicate matters, these two species often grow side by side.

Talkers, like edible chanterelles, are found in coniferous, deciduous and mixed forests. They are most common in plantations characterized by an abundance of old trees.

Both chanterelles and fake chanterelles prefer moist and cool areas, so they can often be found under leaves or fallen trees, at the base of old stumps.

How to distinguish between true and false foxes

How can you protect yourself and your family from poisoning by talkers?

To do this, you need to know the external differences between a true and a false fox. Below is an instruction in the form of a table, which contains the main criteria for avoiding putting a poisonous mushroom in the basket.

Signs		False fox (orange talker)
Growth type	Have one common mycelium, grow in groups	More often one or two mushrooms grow
Colour	Yellow, yellowish orange	Orange, closer to red
Cap shape	Wavy, bends strongly, may intertwine with nearby twigs and leaves	Smooth, round (the suitability of the mushroom for consumption should not be assessed only by the shape of the cap, since young true chanterelles have the same cap as talkers)
Leg	Thick, often uneven	Thin, even
Controversy	yellowish	White
Cut pulp	Yellowish at the edges, white in the middle. If you crush the pulp in your hand, it will turn red.	Yellow, orange. Does not change colors. White juice may come out of a broken cap.
Smell	Thin cuddly mushroom	Unpleasant
Peak fruiting	From August until frost	Aug. Sept

Also, a true chanterelle is never wormy, because it secretes a special substance - chitinmannose, which repels insects and worms.

Poisoning by talkers

The orange talker is a conditionally poisonous mushroom, so the question often arises among inexperienced mushroom pickers: is it possible to get poisoned by false chanterelles?

It is believed that for the development of minor intoxication, you need to eat a lot of talkers. It is difficult to do this, since the false chanterelle, unlike the edible one, has an unpleasant taste and a specific smell. Correct cooking (boiling and frying) will also help to avoid poisoning.

Poisoning by false chanterelles does not pose a threat to life, it is manifested by minor disorders of the gastrointestinal tract (nausea, vomiting, diarrhea). The general condition, as a rule, does not suffer. At home, you can improve your well-being by drinking plenty of fluids (to avoid dehydration) and.

If during the day the symptoms of intoxication have not passed or worsened, you should immediately consult a doctor!

Omphalot olive

Unlike talkers, the olive omphalot is a poisonous mushroom found mainly in tropical and subtropical latitudes. On the territory of Russia, its habitat is the Crimean Peninsula.

And although the poisonous fellow looks very much like a chanterelle, it is very simple to distinguish it from an edible mushroom: it grows on rotten and rotten stumps and has an unpleasant smell.

In case of poisoning with olive omphalot, the symptoms of intoxication will be typical, dyspeptic disorders (nausea, vomiting, severe abdominal pain, diarrhea) come to the fore. The clinical picture will be more pronounced than in case of poisoning with talkers. These manifestations appear in 1-2 hours after a "dangerous" meal.

If you experience the above symptoms, you should immediately consult a doctor! Do not self-medicate. The price of delay is your health!

Conclusion

Before eating mushrooms, you need to be sure that they are edible, because the consequences can be different - from a slight upset after talking, to severe poisoning with olive omphalot. The above information, as well as photos and videos in this article, will help you learn how to recognize edible and poisonous mushrooms, and avoid health problems.

Mushrooms have always been the object of people's attention. Their diversity is so great that sometimes it is difficult for a person to distinguish edible from poisonous. This explains the frequent cases of poisoning. And although some species (for example, chanterelles) are familiar to everyone from childhood, collecting them, you need to pay attention to the appearance and aroma. Inexperienced mushroom pickers, it happens, put completely inedible specimens in the basket. Therefore, chanterelle poisoning is observed every year.

Is it possible to get poisoned by chanterelles? Which are edible and which are not

The people call these mushrooms cockerels. It would seem that they would never be confused with poisonous. Even a child knows what this forest dweller looks like. But no. They can be confused with false ones, which are not deadly, but are considered inedible. Consumption may cause diarrhea or vomiting. Therefore, in order not to be poisoned by chanterelles, it is very important to know how to distinguish them?

Bright orange

False ones often grow in the same places as real ones, but it is not so difficult to distinguish between them:

Real specimens are yellow-orange in color, and false ones are pale yellow or red-orange. If you break an inedible mushroom, white juice will begin to stand out. The yellowish flesh has an unpleasant odor.
If the fungus is found on decaying trees, it is a false chanterelle. Real ones grow on the ground, mainly under leaves.
Genuine bettas only grow in groups, unlike fake ones.
Their cap is irregular in shape with wavy edges, smooth, evenly colored, while in false ones it is round, velvety, the color is more saturated in the center and pale closer to the edges.

These mushrooms retain their special pleasant smell for a long time. The pulp has a pungent peppery flavor. It contains a lot of vitamin D, so dishes made from such gifts of the forest are good for health. You can collect them from early summer to mid-autumn. They are used boiled, fried, pickled and salted.

The shape of the cap is convex with dropped edges or funnel-shaped with wavy sides. Its diameter ranges from 2.5 to 10 centimeters. Color - yellow-orange. The leg expands upward and smoothly passes into the cap, smooth, naked. The pulp is elastic, dense, does not lend itself to a wormhole, white, at the break it turns yellow.

Chanterelles are considered the healthiest mushrooms. Before, people even used them in traditional medicine. They have a very broad chemical composition.

These mushrooms contain:

There is an opinion that there is nothing valuable in mushrooms except water. But this is not true. Indeed, chanterelles are 88% water, but in addition to this, they are rich in macro- and microelements that many vitamin complexes can envy, and all this with a very low calorie content.

They are a valuable dietary supplement for those looking to lose weight, provided they are properly prepared.

But cockerels still have negative properties. They are difficult to digest in the gastrointestinal tract. However, like any other mushrooms. This is due to the high chitin content. Therefore, it is not recommended to eat them at night, to give them to children and the elderly.

Previously, such mushrooms were considered poisonous. It has now been proven to be a conditionally edible species.

Are uneven in color

Talkers, as false cockerels are also called, do not have the same taste value as cockerels. More precisely, they are completely tasteless. With proper cooking, it is impossible to get poisoned by false chanterelles, but in people with a weakened digestive system, the use of such dishes can cause vomiting.

If you look closely, you will notice significant differences between ordinary chanterelles and their inedible counterparts. First of all, pay attention to the color, it is much brighter than the color of the cockerels or the pale, grayish yellow. Neither one nor the other should be put in the basket. If you can't tell if it's edible or not, sniff it. The flesh of a talker cannot boast of a pleasant smell, it tastes bitter. This must be remembered in order not to suffer from poisoning later.

Chanterelle poisoning

Many people have heard about the toxicity of this product, and are interested in whether it is possible to get poisoned by harvested chanterelles for the winter. If real mushrooms were collected correctly and did not come into contact with false ones, then their use will not bring harm. But if at least one unsuitable specimen is "worn out" among the blanks, then regardless of whether canned or frozen chanterelles, the whole batch will be spoiled.

The reasons

Chanterelles can be poisoned by improper storage and transportation of the product, as well as violation of the cooking regimes, the use of overripe, spoiled, old specimens. In all types of fungi, bacteria multiply extremely quickly. If they have not gone through the necessary heat treatment, then it is likely that they will cause poisoning.

You need to store chanterelles only in wicker baskets.

Remember, chanterelles cannot be stored in galvanized dishes, plastic baskets, and plastic bags. For this, exclusively wicker wooden baskets are used. Without access to air, edible mushrooms turn into poisonous ones. A person who ate a dish of these mushrooms is likely to complain of poisoning or an upset stomach.

Salted mushrooms are often the cause of intoxication. You can not eat workpieces after long-term storage. In addition, such gifts of the forest absorb toxins, so it is not recommended to collect them near roads, in ecologically polluted places.

Chanterelle poisoning symptoms

Poisoning by false chanterelles begins with the ingress of the toxin into the intestines and its absorption into the blood. The mucous membrane of the digestive tract is affected. Immunity fights against the action of the substance, as a result of which inflammatory processes occur. Symptoms of poisoning appear after the toxin enters the brain.

Signs

The first symptom of poisoning is indigestion.

It basically starts with an upset stomach. In some cases, nausea, headache, weakness may appear. With such signs of poisoning, you cannot self-medicate. You must immediately consult a doctor. The sooner the better. Severe abdominal pain, diarrhea, vomiting, rash and itching are the first signs of food intoxication.

Signs of infection

Often people complain of mushroom poisoning after eating canned food. This is possible due to the ingestion of botulism bacteria. And it appears due to non-observance of the rules for the preparation and storage of blanks.

Remember, if the liquid in the jar has become cloudy or "exploded", the lid has "lifted", such preservation should not be eaten under any circumstances!

The following signs indicate botulism due to mushroom poisoning:

First aid for chanterelle poisoning

If you suspect mushroom intoxication, measures should be taken immediately. The spread of toxins should be minimized.

What to do in case of intoxication with chanterelles:

The mushrooms that caused the poisoning - save. They will help doctors establish an accurate diagnosis and choose the right treatment.

Prevention and consequences

In order not to accidentally become intoxicated by mushrooms, one must adhere to the recommendations for the collection, storage and preparation of chanterelles, carefully examine them so as not to be confused with inedible twins.

If help after poisoning was provided on time, the patient will soon recover. But there are also cases of severe intoxication, when renal or liver failure may develop.

Talkers, like edible chanterelles, are found in coniferous, deciduous and mixed forests. They are most common in plantations characterized by an abundance of old trees.

Both chanterelles and fake chanterelles prefer moist and cool areas, so they can often be found under leaves or fallen trees, at the base of old stumps.

Why are chanterelle mushrooms a welcome find for people?

There are many types of mushrooms, but sometimes people gravitate towards some of them because of their taste preferences and because of the medicinal properties of certain mushrooms.

Chanterelle mushrooms have a very pronounced and attractive taste, they can be safely called delicious. These mushrooms are fried, salted, pickled, but they are not recommended to dry - they are not very well susceptible to the drying process.

Their medicinal properties are extensive - they help with diseases of the eyes, blood vessels, reduced immunity, depression, chronic fatigue syndrome, destruction of liver cells, prevention of oncology, diseases of the pancreas. The mushrooms have a bright, cheerful color due to the increased content of carotene, therefore, this mushroom is especially advised to use for various hepatitis.

In addition, the positive appearance of chanterelles is simply very popular with people, especially those in stress and depression.

What harm to the body can you get if you mix it up and eat a false chanterelle?

Unfortunately, quite often this wonderful mushroom is confused with a false copy of it.

A false chanterelle or ginger gossip is classified as conditionally edible mushroom, therefore, poisoning with this mushroom does not threaten death. The red talker is not a particularly tasty mushroom, but rather tasteless. They use it only in extreme need and the absence of another alternative. In order for the false chanterelle to be suitable for food, it is pre-soaked in water for three days, changing the water twice a day, then boiled for at least 30 minutes.

But still, in people with sensitive and delicate digestive systems, the use of chanterelles can cause the following symptoms: heaviness in the stomach, vomiting, nausea, and upset stools. The impostor does not possess medicinal properties of a real chanterelle mushroom.

What do a false chanterelle and a real one have in common?

Both the real chanterelle and the false chanterelle belong to the class of mushrooms, have an aerial fruiting body and a mycelium of considerable size.

First of all, the appearance of a false chanterelle, which is very similar to a real chanterelle, deceives and misleads even experienced mushroom pickers. The similar colors of the mushrooms and the general outline are also misleading.

Both mushrooms are very often found in a coniferous forest, on a litter of moss, since both extremely like the neighborhood with conifers and phytoncides they release. The false chanterelle, like the real one, can grow in groups.

How safe are raw chanterelles

Contrary to popular belief, mushrooms are not divided into edible and poisonous, but into three groups:

edible;
inedible;
poisonous.

Inedible mushrooms are just as safe for humans and animals as edible ones, but they are not consumed by them due to various circumstances: unpleasant smell or taste, hardness, specific growing places (on cones, manure, etc.), small size, rarity.

Most types of edible and inedible mushrooms do not contain their own toxins and therefore can even be eaten raw. Others contain poisonous substances that easily decompose under the influence of temperature, therefore such mushrooms are classified as conditionally edible, i.e. requiring mandatory heat treatment.

Chanterelles do not have their own toxins at all and, therefore, they can be eaten raw, provided that they are collected in an ecologically friendly region.

A factor such as the degree of accumulation of radiocaesium and other radionuclides by fungi begins to play a role here.

According to this indicator, mushrooms are divided into:

radioactive cesium batteries;
highly accumulating;
medium-accumulating;
weakly accumulating.

Chanterelles are medium-accumulating fungi and, therefore, may pose some danger if they are collected near nuclear power plants or in areas of radiation accidents. In this case, they can be "neutralized" according to a simple recipe: boil for 30-60 minutes in salted water, adding citric acid or vinegar. The broth during this time should be changed twice or three times.

However, as mentioned above, the main anthelmintic substance of chanterelles - chinomannose, also called D-mannose - is destroyed at temperatures above 60 degrees.

The second danger factor is a banal human error. It is well known that almost every type of mushroom has at least one sibling species, among which poisonous species are often found. Chanterelles have three such doubles:

white hedgehog - edible, but without a hint of anthelmintic properties;
false chanterelle - not edible, but not poisonous either;
omphalot olive - poisonous.

The latter mushroom is extremely rare, however, in order to be guaranteed to protect yourself, you should remember that it grows on rotten trunks and stumps, while the favorite places of chanterelles are under leaves, in moss and in thick grass.

Treatment with raw chanterelles

It should be understood that the dried chanterelle powder that appears in the anti-worm infusion recipes is also actually a raw mushroom. To avoid the destruction of chinomannose, the mushrooms are dried either in the oven at a very gentle temperature - up to 45 ° C, or simply in the sun. Under such conditions, the toxins in a poisonous mushroom would not suffer at all, and although chanterelles do not have their own poison, if they are collected in a contaminated place, radionuclides will not come out of them either - they can only be removed by water during boiling.

Thus, mushrooms collected in a really unfavorable place will poison a person, no matter what recipe they are prepared, since heavy metals will be extracted into water or tincture alcohol. A pure mushroom can be safely eaten fresh.

Although there is no information in the literature on the dosage of fresh chanterelles, reviews indicate that to remove helminths, it is enough to eat 3-4 mushrooms twice a day for 10 days.

Those who do not like the taste of raw pulp can take chanterelle tincture for the treatment of helminthiasis according to the following recipe:

Harvesting chanterelles for the future

To do this, use a brush to remove dirt from them. Mushrooms should not be washed - they will absorb a large amount of water and will dry much longer. After cleaning, you can act in two ways:

Hang the mushrooms on strong threads or place them on wire racks. In the summer, this will take about a week.
Transfer to the oven, open its door and dry the mushrooms at a temperature not exceeding 45 ° C.

When the mushrooms begin to break when squeezed, you can stop drying.

Recipes for dealing with worms involve the use of dried mushroom powder, so first you have to grind them in a coffee grinder.

No less effective against worms will be tincture according to the recipe below:

Pour 3 tsp in a bottle. powder 150 ml of vodka.
Insist 2 weeks, shaking the bottle every other day.
Take 1 tsp. before going to bed for a month.

Why does poisoning occur

One of the most common reasons that causes poisoning, after eating chanterelles, is the ingestion of a false chanterelle, which came to the present by accident, due to a person's carelessness during collection. It can be easily confused with its false subtype, containing toxins, provoking severe poisoning. You should not buy mushrooms in markets or near outlets from your hands, because the quality of this product cannot be controlled. Insufficient heat treatment, when food is cooked in a shorter interval of time than indicated in the recipe, can also contribute to the disease. The cooking temperature of mushrooms should be 100 degrees (they must be boiled), only in this case the biological toxins of the mushroom can be neutralized.

Poisoning by chanterelles is possible, provided that they are collected in unusable, ecologically polluted areas. Avoid picking any mushrooms near roadsides and in the vicinity of industrial plants.

It is not allowed to pick mushrooms growing in a forest belt in cemeteries, as well as near burials of radioactive materials.

Mushrooms are not suitable for feeding children who have not reached the age of 3 years. This is due to the imperfection of the body; at this tender age, the functional capabilities of digestion are reduced. Parents should remember that babies are very sensitive to toxic substances. Given the small weight of the child, one should think about whether it is worth the risk? For elderly people, as well as those with weak immunity, it is also better not to eat mushrooms.

How poisoning develops

How does food poisoning happen? Entering the intestines with food, the toxin is absorbed into the bloodstream. The mucous membrane of the stomach and intestines begins to be affected, with the onset of an inflammatory reaction. Passing through the blood vessels, the toxin enters the brain, where nerve endings are irritated. At the same time, the patient feels very bad, complains that he is: sick and vomiting, an upset stomach and diarrhea have begun. Toxins can penetrate the septum of the blood-brain barrier and disrupt the most important functions of the body.

Features of a poisonous chanterelle

Before picking mushrooms, you should carefully study the features of false analogs so as not to confuse them with real mushrooms. If in doubt, it is better to throw such a mushroom out of the basket. Mushrooms, in any form, cannot be purchased from market vendors. How not to get poisoned by a poisonous mushroom? How can inexperienced people learn to distinguish them?

Things to remember about the false fox:

has a carrot-colored hat, several tones lighter at the edges;
the cap is completely flat along the edge, and there are no protrusions on it;
small cap (no more than 7 cm in diameter);
a repeating row of tiny plates surrounds the mushroom cap, does not go anywhere else;
mushroom spores, only white;
have a leg, carrot shade;
have an unpleasant smell of pulp;
a poisonous mushroom, if you press on it, will not change its color in the area of \u200b\u200bpressure, but the real one will change.

It is better not to use mushrooms in the diet for children, for people with disorders of the digestive system and liver, as well as for everyone with poor health.

What happens when poisoning

Intoxication manifests itself when a patient has a mild or moderate form of intoxication. She has the following signs:

Manifestation of general weakness and drowsiness;
The head starts spinning;
Tinnitus appears;
Feeling of heaviness in the abdomen;
The victim suffers from bouts of nausea and repeated vomiting;
Slight increase in temperature;
Repeated bouts of diarrhea with food debris;
Painful sensations in the abdomen around the navel;
Signs of dehydration appear: the skin becomes dry, the elasticity of the mucous membranes and skin is lost;
Attacks of increasing pain in the head.

Such poisoning is especially hard for elderly people, small children, as well as weak patients with low weight. If a person's condition begins to deteriorate, then he should be immediately hospitalized in the nearest hospital until loss of consciousness or convulsions occurs.

Important warning signs for calling an ambulance immediately:

a sharp decrease in pressure;
signs of abnormal breathing due to asthma attacks,
excruciating sharp pain in the abdomen;
lose sensitivity of the muscles of the legs or arms;
the onset of convulsive conditions;
fainting and coma;
a sharp breakdown caused by intoxication;
impaired vision and hearing;
the appearance of feverish and delusional conditions;
severe migraines.

Fighting foxes and other animals on the site

Are you tired of foxes, stray dogs and cats that run your property? Are you constantly suffering the damage caused by unwanted guests? Today, there are many ways to prevent the invasion of wild animals on the backyard. And it is not necessary to keep a gun ready for this - you can use folk methods or the achievements of modern electronics.

What harm do foxes do?

Many summer residents are not immediately able to determine who is harming their plots. Wise foxes go hunting at night, because it is at night that no one will notice them and they can calmly manage.

If you notice footprints, burrows, droppings, damaged tree shoots, most likely a fox comes to visit you.

If there are animals in your area, for example, rabbits or chickens, the fox can easily hunt them. When the missing items are found too often, the furry villain may be to blame.

Folk remedies for foxes and other animals

To prevent the sly fox from getting to you, the best way out is to build a reliable fence - a high fence. Make sure that there are no holes, holes and holes around the perimeter of the site through which the pest can enter the area.

Foxes can't stand the smell of mothballs. It can be used to scare away animals from the area, for example, by spreading tablets in containers around the entire perimeter of the garden. They also cannot stand the aroma of black pepper. The seasoning should be scattered over the area and renewed periodically as it is washed out by precipitation.

In addition, pests do not tolerate the smell of fish oil. In a small amount, the substance is applied to a tampon, after which it is hung on objects that need to be protected, or, for example, on tree branches.

You can also make special "scarecrows". For this, pieces of dark fabric are hung on the branches. In the dark, animals cannot distinguish what exactly is swaying near the tree, so they may think that this is a person and will run away. Some farmers saturate the fabric with lysol so that the unpleasant odor spreads over the site and prevents the animals from approaching.

Modern remedies for foxes at their summer cottage

Ultrasonic scarers are a humane way to get rid of animals without harming the environment. The devices do not use gaseous substances and chemical insecticides, the devices are completely electronic. Waterproof enclosures allow their use in open space, and thanks to a special stand, they can be installed directly into the ground. For the functioning of the repeller, batteries or a 220V network are required. The device with IR sensors detects animals at a distance of 12 meters in an area of \u200b\u200b7 degrees. This starts the action of the device, it emits ultrasound, which keeps the pests outside the protected area.

Protecting chickens from the fox

To save birds and protect chickens from foxes and other predators, farmers take the following measures:

The area around the enclosures and poultry houses is kept clean: empty boxes, barrels, boards, heaps of last year's grass and leaves are removed. Foxes and other predators can easily hide under them.
Carefully cover up all the cracks in the chicken coop, cover the ventilation holes with a metal mesh.
To prevent foxes and ferrets from digging under the enclosure, flat stones or slabs are laid outside, close to the net. Some sprinkle these places with broken glass, but chickens, who also like to dig in the ground near the fence, can get hurt on it.
The fox and the ferret will be stopped by a high fence, standing on a concrete foundation or covered with a metal mesh, dug in half a meter deep.

How to scare a fox away from a chicken coop

The stores sell special devices for scaring away foxes, stray dogs and even wolves - ultrasonic scarers. They emit ultrasonic waves that make the animals feel afraid and want to leave the nearby area. Such repellents work well on weasels.

How to ward off foxes from chicken coops:

Colorful balls, bright fabric, scarecrows with eyes from CDs are hung on the fence.
These adaptations need to be changed frequently to keep the animals from getting used to them. Their efficiency is rather low.

Dogs as protection from predators

The best way to escape predators is to have a guard dog. An ordinary yard dog is not suitable for such work - predators will simply bite a too small and cowardly dog. Animals of such breeds as Jagd Terriers, Fox Terriers, Caucasian Shepherd Dogs, Greyhounds are best suited.

Not every dog \u200b\u200bcan resist the temptation to hunt chickens, especially if it is a hunting breed. But if you keep the dog separately from the chickens and let it out into the yard only at night, then it will drive away predators with a formidable bark. This will provide good protection from foxes, ferrets, martens and weasels.

How to catch a predator

If a fox or other predator has got into the habit of a poultry yard and it is not possible to scare him away, then you will have to catch him, and in some cases kill him.

Wild animal bites are very dangerous as they can infect you with rabies.

Catching a fox

To catch a fox, snares or traps are used. Traps are of the following types:

loops or snares;
traps that pinch the animal;
crushing traps.

You can use a live trap: a box with a slamming hatch.

Poultry, pork or beef bait is put into it.
The fox can smell the bait and step on the pedal.
The hatch will slam shut, and the predator will be trapped.

Snares and traps are also used to catch a ferret, marten or weasel. A more humane way is live traps.

Catching a ferret

Some farmers catch a ferret with their hands. To do this, you need to watch the animal in the hen house and throw a thick coat over it. Hands must be protected with strong mittens, because the ferret has very sharp teeth.

If you don't want to wait for the predator in the hen house, then you can install a live trap. But the ferret has a very keen sense of smell. If the animal smells the smell of a person, it will never touch the bait. To fight off the smell, the trap is coated with spruce or lime infusion. You can buy a live trap in a store or make it yourself.
If you catch a ferret, take your time to kill this cute animal. Ferrets bring many benefits, exterminating a large number of mice, rats, ground squirrels, snakes in the fields. To get rid of the animal, it is enough to take it away and release it. The ferret will no longer return to your site.

Catching a weasel and marten

These small predators are caught using the same equipment as ferrets. For them, traps and snares with bait are installed, as well as live traps of various designs.

Intruders - who are they

The greatest danger to chickens are foxes and predators from the weasel family: ferret, marten and weasel. Most often, they crawl into chicken coops in late autumn and winter, when they lack the usual food: mice, rats, lizards and other small animals. Often in winter, they settle near human habitation: in garages, sheds, basements, in attics.

Many people ask the question: is it possible to get poisoned by chanterelles? Most people prefer to collect and cook mushrooms on their own: they are not only tasty, but also very healthy. It is easy to make mistakes when collecting chanterelles; negative consequences can be prevented only if you know some of the rules.

An important role is played by knowledge of first aid, if poisoning does occur. Carefully study the following material for your safety, preservation of the health of loved ones.

Mushrooms are familiar to everyone since childhood. Who doesn't love aromatic chanterelle soup, pickled mushrooms, or a host of other dishes? Novice mushroom pickers are worried about the question: is it possible to get poisoned by chanterelles? The mushrooms themselves are safe, but in nature there are false representatives of these products that cause food poisoning. The situation is aggravated by individual intolerance to mushrooms.

Lyches grow in almost all corners of the country, mainly in coniferous forests. You can meet the delicacy already in summer, ending with the period of late autumn. Knowing what the mushrooms look like, even an inexperienced mushroom picker will be able to distinguish an edible product from a harmful one.

Chanterelles are yellow-orange in color. They can be easily identified by their characteristic aroma. The caps reach 2–7 cm in width, the legs are 2 to 5 cm. Young representatives of fungi have a convex cap, older ones have a glass-like cap.

Eating mushrooms in food not only satisfies a person's need for nutrients, many consider them to be a natural medicine:

regular consumption of mushrooms in food prevents the appearance of cancer;
chanterelles are shown to people with vision problems;
active ingredients kill the hepatitis virus, restore liver cells;
studies have shown that chanterelles slow down the reproduction of the tubercle bacillus, the aspect has a positive effect on the healing process;
the product copes with the elimination of radionuclides from the body, helps to slow down the aging process;
mushrooms are taken for the prevention, treatment of helminthic invasions.

The positive effect is achieved due to the high content of zinc, copper, vitamins A, PP, C, B, D in chanterelles. Over time, more and more pharmaceutical companies include extracts from chanterelles in their medicines. The drugs are designed to treat varicose veins, liver diseases, even to get rid of depression.

On the picture. Orange talkers

Before going into the forest, you need to ask this question. Poisoning is almost always mild, but it does not bode well. False chanterelles pose a danger to the human body (orange talkers), they grow in the same area as ordinary ones.

Distinctive features of inedible mushrooms:

real chanterelles usually grow in groups, in contrast to false ones;
orange talkers can grow on rotting, old trees, useful mushrooms cannot live there;
real chanterelles cannot be wormy, their flesh smells great, does not cause disgust;
false chanterelles have a brighter color, rounded, even edges of the cap, while real ones are wavy.

Doctors identify several main reasons because of which orange mushrooms can be poisoned:

Eating chanterelles that were collected in an ecologically polluted place (near chemical plants, roads). The product has absorbed all harmful substances from the soil, heat treatment is unable to eliminate them.
Real mushrooms are confused with false ones: even if one mushroom was poisonous, most of the basket will become the same.
With improper preparation, poor-quality packaging, storage. Unscrupulous manufacturers poorly seal jars with mushrooms; over time, harmful microorganisms begin to multiply in the container.
Fungus poisoning often occurs due to non-compliance with the rules of personal hygiene. Even real chanterelles, eaten with dirty hands, will lead to intoxication of the body.

Prolonged vomiting, nausea may indicate poisoning with false chanterelles

Toxins, penetrating from the product into the human body, begin their destructive effect. Typical symptoms begin to appear 3–12 hours after eating poisonous mushrooms. First of all, the liver, kidneys, intestines, stomach, heart are affected.

The following factors significantly affect the course of poisoning, the severity of symptoms:

gender, age (children are more difficult to tolerate poisoning);
the presence of chronic diseases;
the amount of poisoned mushrooms eaten.

When poisoning with false chanterelles, a person experiences the following symptoms:

constant nausea, frequent, prolonged vomiting (sometimes with blood);
stomach pain, severe diarrhea (there is a high probability of bloody impurities);
muscle weakness, body aches, in case of severe poisoning - an increase in body temperature.

After washing, in case of poisoning with chanterelles, you can give Entersogel

The appearance of characteristic symptoms of poisoning is a reason to immediately consult a doctor, call an ambulance. If there are still mushrooms left, do not throw them away: they will help to identify the cause of intoxication, the healing process will accelerate. Before the arrival of doctors, provide the victim with first aid: correctly followed recommendations can save lives.

The principle of providing assistance to the victim:

Do a homemade stomach cleansing: give the person Entersogel, 6 glasses of warm boiled water, induce vomiting. Toxins will not be further absorbed into the bloodstream, the human condition will improve markedly.
If possible, give the victim an enema using chamomile decoction. Therapeutic manipulations will remove poisons from the intestines.
Additional measures: give the patient any available sorbent (Activated carbon, Polysorb, White coal, calculate the dosage based on the victim's body weight).
If it is not possible to give an enema, replace the procedure with taking any laxative.
Drinking plenty of fluids will restore the water-salt balance and prevent dehydration.

Note! Poisoning with false chanterelles in most cases does not pose a danger to the human body; with proper treatment, the patient recovers quickly. The lack of improvement during the day is a signal for hospitalization of the victim.

Restoring the body, taking special drugs is carried out only in a hospital under the supervision of experienced doctors. The treatment regimen for poisoning with false chanterelles includes several stages:

cleansing the body of toxins (Corvalol, glucose solution). The drugs are administered intravenously;
if necessary, support the liver, kidneys, heart with special medications (Gepabene);
if the cause of intoxication lies in other factors (infection, poisoning with chemicals), the treatment will consist in taking special medications aimed at eliminating the harmful effects of certain substances, microorganisms.

Important! Do not take any serious medications on your own: the use of unnecessary medications aggravates the situation, there is a high risk of complications, the appearance of allergic reactions.

You can prevent intoxication of the body by following useful recommendations:

examine each mushroom for a long time before putting it in the basket. Evaluate the "purchase" externally, by smell;
before cooking, be sure to boil the mushrooms, pour the broth;
it is forbidden to pick mushrooms from roads, industrial enterprises;
do not taste raw mushrooms;
it is forbidden to leave children unattended in the forest, especially during the "mushroom" season;
do not store the harvested mushrooms, cook immediately, following the correct technology.

Botulism in mushrooms, how dangerous, can be found at the link http://otravleniya-yadi.ru/botulizm-v-gribax.html

Chanterelle poisoning is possible, death is unlikely, but the health problem will not add. Follow the above rules, remember the methods of first aid in case of poisoning. Do not self-medicate, entrust the victim's health to doctors. Choose what you eat carefully. Be healthy!

In order not to confuse edible chanterelles with false ones, watch the video material.

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Most people in our country use chanterelles. The population is concerned about the question: What is the likelihood of poisoning with this type of mushroom?

According to statistics provided by the Ministry of Health, cases of poisoning with such mushrooms have been registered. Although the percentage of diseases caused by the intake of chanterelles is negligible, it cannot be ruled out that pathological conditions occur in people from this type of fungi, from moderate to rather severe, even fatal.

People must certainly understand mushrooms in order to be able to distinguish false chanterelles from real mushrooms. Only knowing about the signs of poisoning, the initial bells and the mechanisms leading to the development of a serious condition of the patient, it will be possible to take the necessary actions.

Poisoning by chanterelles is possible, provided that they are collected in unusable, ecologically polluted areas. Avoid picking any mushrooms near roadsides and in the vicinity of industrial plants.

It is not allowed to pick mushrooms growing in a forest belt in cemeteries, as well as near burials of radioactive materials.

has a carrot-colored hat, several tones lighter at the edges;
the cap is completely flat along the edge, and there are no protrusions on it;
small cap (no more than 7 cm in diameter);
a repeating row of tiny plates surrounds the mushroom cap, does not go anywhere else;
mushroom spores, only white;
have a leg, carrot shade;
have an unpleasant smell of pulp;
a poisonous mushroom, if you press on it, will not change its color in the area of \u200b\u200bpressure, but the real one will change.

It is better not to use mushrooms in the diet for children, for people with disorders of the digestive system and liver, as well as for everyone with poor health.

Intoxication manifests itself when a patient has a mild or moderate form of intoxication. She has the following signs:

Manifestation of general weakness and drowsiness;
The head starts spinning;
Tinnitus appears;
Feeling of heaviness in the abdomen;
The victim suffers from bouts of nausea and repeated vomiting;
Slight increase in temperature;
Repeated bouts of diarrhea with food debris;
Painful sensations in the abdomen around the navel;
Signs of dehydration appear: the skin becomes dry, the elasticity of the mucous membranes and skin is lost;
Attacks of increasing pain in the head.

Important warning signs for calling an ambulance immediately:

a sharp decrease in pressure;
signs of abnormal breathing due to asthma attacks,
excruciating sharp pain in the abdomen;
lose sensitivity of the muscles of the legs or arms;
the onset of convulsive conditions;
fainting and coma;
a sharp breakdown caused by intoxication;
impaired vision and hearing;
the appearance of feverish and delusional conditions;
severe migraines.

Competent first aid actions rendered to a person poisoned by chanterelle mushrooms will be able to preserve not only health, but also the life of the patient. In this case, observe the following procedure:

We measure the pulse.
Let's check your blood pressure.
We control the temperature.
We wash the stomach. Give the patient to drink 2 liters of water, preferably boiled, induce vomiting by irritating the root of the tongue.
Give sorbents to drink, which will help to bind and remove toxins, these can be drugs: activated carbon, Smecta, Enterosgel, as well as White coal.
We do not allow dehydration of the body. We give to the patient: tea, mineral water is possible.
Of the medications prescribed: Regidron, Oralit, GLYUKOSOLAN.

Remember! At the slightest deterioration in health, we do not wait, but hospitalize the patient in a hospital. To do this, we immediately call the emergency medical team.

Chanterelles cause poisoning with toxic and neurological symptoms. Complications can begin due to dehydration. Patients need outside help all the time. They should not be left alone to go to a pharmacy or store, and even more so to go to work. The danger is that a sudden deterioration can begin that affects the brain. In this case, convulsions are observed! A little later, the person loses consciousness. If you miss the time, then the person may not be saved. This should not be allowed.

The sooner you deliver a patient to a medical facility, the more chances he has to stay alive. Call an ambulance immediately, in case of the slightest deterioration in a person's condition, and send him to the hospital, where qualified assistance in intensive care will be provided. After stabilization of the condition, when the patient's life is no longer in danger, he will be discharged from the hospital home. Take care of yourself and be healthy.

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Many people prefer to pick and cook mushrooms themselves, enjoying not only delicious food, but also admiring the beauty of nature. A well-deserved place among mushrooms is occupied by forest beauties-chanterelles. After all, they are not only tasty, but also healthy.

Therefore, let's recall below how they are useful. And also we will find out whether these mushrooms can cause poisoning, under what conditions, clinical signs of intoxication, how to provide first aid, what treatment consists of.

Some people call chanterelle mushrooms a universal medicine:

they are rich in vitamins A, C, PP, B, D;
contain trace elements (zinc, copper);
have an antihelminthic effect;
have a detrimental effect on the hepatitis virus and improve liver function;
contribute to the elimination of radionuclides;
improve vision;
have an antitumor effect;
inhibit the growth of tuberculosis sticks.

Some pharmaceutical companies are preparing medicines from chanterelle components for the treatment of liver diseases, hemorrhoids, varicose veins, and depression.

Is it possible to get poisoned by chanterelles? More often this question is asked by novice mushroom pickers.

It turns out that it is possible, because these wonderful mushrooms have counterparts - false chanterelles or orange talkers - conditionally edible mushrooms that, if cooked incorrectly, can be poisoned. Both types of mushrooms grow in coniferous and mixed forests, but real chanterelles, unlike false ones, grow in groups, they do not grow on rotting old trees.

False chanterelles are quite difficult to distinguish from edible "relatives", especially for less experienced mushroom pickers. But still, they have such differences from the real ones: in addition to a brighter color, the false ones have smooth, rounded, and not wavy edges, the plates go down to the leg, but do not go to it. Real chanterelles are not wormy and their flesh, unlike false ones, smells good.

Chanterelle poisoning can occur in the following cases.

The toxins released from the false chanterelles affect such important organs: the stomach, intestines, liver and kidneys. The first signs of chanterelle mushroom poisoning may appear after 0.5–3 hours. But sometimes they appear in a day. It depends on the amount of mushrooms eaten, the causes of intoxication (which are listed above), the age of the patient and the presence of comorbidities. But in the case of botulism, the latent period lengthens to several days.

In case of poisoning with false chanterelles, the symptoms will be:

weakness;
pain in the stomach;
nausea;
repeated vomiting;
loose stools (although there may be constipation).

In case of bacterial contamination of the product, chanterelle poisoning, in addition to the indicated symptoms, is manifested by temperature. The height and duration of the fever depends on the type of microbes that contaminated the food.

The first signs of botulism "hiding" behind chanterelle poisoning are:

connection with the use of canned mushrooms;

sudden visual impairment (fog, double vision);

dry mouth;

muscle weakness.

Symptoms of chanterelle mushroom poisoning can develop when they absorb toxic substances from the environment or from unsuitable containers (for example, from galvanized dishes). Deterioration of well-being can occur already after 20-30 minutes after eating such mushrooms.

If at least one poisonous mushroom accidentally gets into the collected batch, clinical manifestations will depend on its type. Can be:

constricted or dilated pupils;
dry mouth or increased salivation;
increase or decrease in blood pressure.

But nausea, vomiting, abdominal pain and diarrhea are troubling practically in case of poisoning with any kind of poisonous mushrooms. These manifestations can lead to dehydration of the victim's body. Such poisonings are much more severe than those caused by false chanterelles.

Chanterelles are hard-to-digest mushrooms. Therefore, their use in large quantities, especially by persons with problems of the digestive tract and enzymatic insufficiency, may result in a blockage of the intestine with an undigested product, which will require medical attention.

If any clinical manifestations appear after eating mushrooms, you need to call an ambulance. The mushrooms that have not been eaten must be saved for later research, which will help to carry out the correct treatment. In case of poisoning with chanterelles, before the arrival of the doctor, you need to provide first aid to the victim (yourself or with the help of relatives).

Poisoning with false chanterelles is usually not difficult. If the poisoning was caused by the sorption of mushrooms, toxic substances or an accidental poisonous mushroom, then the victim's condition will be more serious and requires hospitalization.

In the hospital, symptomatic treatment is carried out. According to the availability of indications, apply:

Under certain conditions, intoxication with these tasty mushrooms is possible. But in case of poisoning with chanterelles, treatment shows a good result with a positive outcome.

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Chanterelle poisoning is a rather rare occurrence, as well as mushroom poisoning, which misleads some people. It would seem that these mushrooms are not poisonous and can be eaten. But not everything is as simple as it might seem at first glance - mushrooms are divided into several subspecies, and some may turn out to be harmful to human health. In this article, you will find out whether it is possible to poison yourself with chanterelles, what the symptoms of chanterelle poisoning can be, treatment, and whether such situations can be avoided in the future.

Common chanterelles (real, otherwise - cockerels) are a popular type of mushroom that is appreciated by people for their taste and useful properties. At the same time, they are practically not attacked by worms.

Scientists have proven that this type of mushroom has a good effect on the body, due to the content of a huge amount of vitamins A, B1, PP, and is also saturated with amino acids and useful microelements. The use of chanterelles has a beneficial effect on the liver, reduces inflammation of the eyes, eliminates the possibility of dryness of the mucous membrane and skin, increases the resistance of the human body to the effects of infections, and decoctions based on them will help in the treatment of helminths.

To get acute poisoning with both inedible and real chanterelles is likely in several cases:

The collected mushrooms grew in places located near highways, technical industries, and radioactive sites. Such males absorb, like a sponge, all harmful and dangerous elements from the air and soil. All heavy metals, exhaust gases as well as hazardous vapors from the pipes of factories accumulate in the pulp. Result: all useful qualities are lost, and the product acquires qualities harmful to the body.
The processing or cooking recipe was grossly violated. For example: the cans were not rolled up tightly enough, the marinade was not prepared correctly. This leads to the multiplication of the most harmful bacteria and microorganisms. The danger lies in the contamination of the botulism bacteria.
The mushrooms, as well as the dishes in which they were cooked, were not processed thoroughly enough. The final cause of poisoning is bacteria that enter the human body through food.

Very often, poisoning can occur due to the use of false chanterelles, also called orange talkers. They are quite similar in appearance, and sometimes people in the forest collect them in a basket, confusing them with real ones. Considering the fact that talkers are considered to be of little toxicity, they still cause side effects.

Doctors recommend not to eat even edible types of mushrooms for people who have problems with the digestive system. They are very difficult to digest and assimilate, subsequently causing sensations no less unpleasant than poisoning.

To avoid intoxication, it is necessary to identify false chanterelles even during collection, because most types of mushrooms have poisonous subspecies. The edibility or non-edibility of the mushroom determines a number of characteristics described in the table.

Sign	The chanterelle is real	False chanterelle
Cap shape	wavy	the edges are even, in some cases curved inward
Colour	the shade is not intense, close to yellow and orange, the soft part has a lighter shade in comparison with the outside. The cut area always turns a little pink	painted in a bright color, close to brick and orange shades, while being the same both outside and inside. In the area of \u200b\u200bthe cut, the primary color does not change
Smell	freshness	unpleasant
Growth features	families	singly and in groups
Growing place	coniferous and mixed forests, on the moss of open edges. They never grow on trees, branches and stumps.	coniferous and mixed forests grow on moss, rotten stumps, dry branches and old trees
Depravity	not subject	you can find traces of damage

Signs of poisoning are caused by a specific cause. For example, when the recipe was violated during the preparation process, you can find symptoms of food poisoning:

vomiting and nausea;
pain in the abdomen;
diarrhea;
high body temperature;
headache;
muscle weakness.

With improper processing and the penetration of botulism bacteria, more severe symptoms appear:

the occurrence of muscle weakness;
dry mouth;
the appearance of a "veil" and double vision.

In case of poisoning by males found in a contaminated area, the following symptoms may appear:

increased salivation or dry mouth;
too high or low pressure;
weakness in the whole body;
vomiting and nausea;
pain in the abdomen;
constriction or dilation of the pupils.

Poisoning with false chanterelles manifests itself in the form:

constipation or diarrhea;
weakness;
vomiting or nausea;
pain in the abdomen.

In addition, nausea and vomiting can lead to dehydration and additional problems. For this reason, when primary symptoms appear, the poisoned person immediately needs to provide first aid.

First aid is provided to a person poisoned by false chanterelles in four stages:

The patient needs to drink 2 to 4 glasses of warm water to induce vomiting and remove toxic substances from the stomach.
It is necessary to make an enema to remove poisons from the intestines (you can use a decoction of chamomile).
If it is not possible to give an enema to the patient, laxatives are given.
To restore the water-salt balance in the body and eliminate the likelihood of dehydration, the patient must be constantly provided with plenty of drink.

In any, even the most severe case, properly provided first aid will contribute to a speedy recovery. If after a day there is no improvement, you must urgently call a doctor.

Qualified doctors initially pay attention to the symptoms identified in the patient. Perhaps the following procedures will be performed for therapeutic purposes:

False chanterelle mushrooms do not entail such serious consequences in the body than eating foods that have absorbed toxins and poisons, or infected with harmful bacteria. In the event that severe intoxication occurs, a person may begin to develop hepatic and renal failure, or their chronic lesions. In all cases, it will be quite difficult to treat the consequences.

In no case should pregnant women be allowed to eat such mushrooms. The placenta does not protect the fetus from the effects of toxic elements, so they can very easily penetrate into the bloodstream of the unborn child. Such intoxication can provoke a miscarriage or premature birth.

Doctors say that there is practically no possibility of death in case of poisoning with poisonous chanterelle mushrooms. However, the risk increases with the use of edible preparations contaminated with botulism bacteria.

In order to avoid poisoning and not stumble upon bitter chanterelles, it is required to follow certain rules for collection, storage and processing:

it is advised to collect mushrooms only in deep places of the forest, far from working industrial companies or roads;
when collecting, it is worth carefully examining the similarity of the fungus with their poisonous counterparts;
it is necessary to process and prepare the cockerels immediately after arrival, do not let them sit late.

Before starting cooking, the mushrooms must be boiled, the water in which they were processed is poured out (this rule does not apply to drying).

If you are going to the forest with children, keep close to them. Along the way, they need to explain the rules of collection and show the difference between good mushrooms and inedible ones.

Any poisoning gives a load and negatively affects the human body, it is for this reason that you should not test your health for strength.

Following the safety rules, you can save yourself and your family from negative consequences, enjoying the harvest, as well as the process of preparing and preparing delicious dishes from these mushrooms.

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Even well-known edible mushrooms can be toxic to the body. Chanterelle poisoning is an example of this. It arises against the background of the use of food products collected and prepared with violations of technology.

Common chanterelle or "Cockerel" is a mushroom of the chanterelle family. The shape is classic, but there is no clear separation between the cap and the leg. Light orange color. Reaches a height of 12 cm. It is found in coniferous and mixed forests, grows among grass or under fallen leaves in groups.

Chanterelles are often used in cosmetology, they help to normalize the functioning of many human organs. They are considered a low-calorie product.

When properly collected, handled and stored, the Cockerel is considered safe. However, you need to know that with prolonged heat treatment, chanterelles lose most of the nutrients, but they do not get rid of toxins that can cause poisoning.

The cockerel belongs to the category of moderately accumulated toxins and heavy metals. Nevertheless, like all other mushrooms, it tends to absorb harmful substances, so they need to be collected in ecologically clean areas.

Chanterelle protein is considered difficult for humans to digest. You should not get carried away with this product in food, you can provoke food poisoning.

Intolerance to the product or substances contained in it;
The period of pregnancy and breastfeeding;
Diseases of the digestive system;
Children up to age 3 years.

Chanterelles have twins, the use of which can cause severe intoxication of the body. It is quite difficult to confuse a real and a false mushroom. The false chanterelle has a brighter color, thin stem. It has an unpleasant odor. A double grows on fallen trees. Previously, it was considered poisonous, now it is classified as conditionally edible.

The cause of poisoning can be not only the use of false chanterelles, but also edible mushrooms can also be dangerous to the body.

Collection along major roads, industrial production, waste disposal zones for household purposes;
The presence of one poisonous mushroom in the total harvest;
Eating an expired product;
Failure to comply with the rules for cooking chanterelles;
Violation of the technology of preserving and drying the product, using containers with signs of damage or contamination;
Excessive consumption of mushrooms in food;

Often, chanterelle poisoning occurs in children. This is due to weak digestive function and increased sensitivity to toxins.

Chanterelle poisoning symptoms are classic, similar to indigestion. The first signs appear already after 20 - 30 minutes after eating. In many ways, it depends on the amount of food eaten and the physical condition of the person. In an adult, poisoning can appear after a few hours or even days.

Indigestion - nausea, vomiting, upset stools;
Headaches;
Possible increase in body temperature;
Stomach ache;
Feeling weak.

If the poisoning has occurred with false mushrooms, then dry mouth, changes in the size of the pupils, and a possible increase or decrease in blood pressure are added to the main symptoms.

Often, homemade preparations can be the cause of the development of poisoning. Chanterelles are preserved by salting, pickling and frying. A sign of non-observance of the cooking technology may be a cloudy brine or swelling of the jar lid. Such preservation should not be eaten, there is a possibility of getting poisoned by the botulism bacteria. (more about the signs of botulism and which foods often contain the virus)

Visual impairment, drooping of the upper eyelid, strabismus;
Shortness of breath, breathing problems, hoarseness, sore throat;
Muscle dysfunction, loss of coordination, pain, weakening of the neck muscles;
Impaired perception of surrounding objects.

At the first signs of botulism poisoning, the victim urgently needs to provide first aid. The further state of human health will largely depend on the time of the injected antibacterial serum.

First aid for poisoning by chanterelles should be carried out without delay so that toxins do not have time to spread throughout the body. This should be done without waiting for an ambulance to arrive.

For the procedure, the victim is given a large amount of water to drink. Artificially induce vomiting by pressing on the base of the tongue. Repeat until the vomit is completely free of food impurities.

Place the person in a comfortable position. Use warm water and an Esmarch mug or any other container.

💡 Taking medications

After cleansing the stomach, a person needs to drink a drug with an adsorbing property - Activated carbon, White coal, Smecta, Enterosgel.

Irritation, a feeling of grit in the eyes, redness are only minor inconveniences in case of impaired vision. Scientists have proven that a decrease in vision in 92% of cases ends in blindness.

After the measures taken to cleanse the body, the treatment of poisoning should continue in the hospital. In severe cases, the patient is prescribed droppers and medications that increase the volume of urine to remove toxins from the body more quickly.

If, during poisoning, complications from the circulatory system and heart function have arisen, they resort to supportive therapy. During treatment, the patient is advised to consume plenty of fluids and follow a diet.

The duration of the body's recovery depends on the severity of the poisoning and the physical condition of the body and takes at least 5 days.

Chanterelles are considered relatively safe, it is quite difficult to get poisoned with them. With the timely provision of first aid and adherence to treatment, intoxication does not leave any consequences for human health.

In case of poisoning with a false chanterelle, complications may occur in the work of the digestive system, liver and kidneys, and their chronic diseases may develop.

To exclude poisoning when collecting and eating mushrooms, preventive measures must be followed.

1. Do not collect chanterelles in places polluted by household and chemical waste;
2. Do not cut, pick up or bring home doubtful mushrooms;
3. Before collecting, carefully read the signs of possible twins;
4. Do not eat preserves with an expired shelf life, signs of damage to the integrity of the package, turbidity or sediment;
5. Observe the technology of cooking and preservation with mushrooms.

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Chanterelles can be poisoned for many reasons, due to their own inattention or the poor quality of mushrooms. But in any case, it is useful to know what symptoms are accompanied by poisoning, and what needs to be done when the first signs appear.

Mushrooms from the Chanterelle family are known for their good taste and relative safety in use. Most members of the family are completely edible and, moreover, do not harm, even if they are eaten raw.

However, you can still get poisoned by chanterelles. This happens most often for several reasons.

Falling false chanterelles with edible mushrooms can be costly when collecting such errors, as poisoning with large numbers of false chanterelles leads to serious consequences.
Buying low-quality mushrooms from a random seller, if you buy fresh and even more canned mushrooms from your hands on the market, then, in principle, you cannot be sure that the seller offers exactly high-quality edible chanterelles.
Careless handling of mushrooms before cooking. It is really not necessary to soak the chanterelles, but it is strictly necessary to sort them out after harvesting, cut off all the spoiled places and wash the mushrooms. If bacteria and dirt remain on the fungi, this will most likely lead to the development of poisoning.
Picking mushrooms in the wrong places. You need to collect chanterelles only in a clean forest away from roads and industrial facilities; it is strictly forbidden to go to pick mushrooms in places located near factories, dumps and cemeteries.

Salted or fried chanterelles can lead to poisoning if stored improperly. If the shelf life of the product has passed, or the storage conditions have been violated, it is better not to eat fungi in food - it is quite possible that putrefactive processes have begun in them.

Usually, the symptoms of chanterelle poisoning after eating mushrooms do not appear immediately - poisonous substances take time to penetrate the bloodstream and spread throughout the body. On average, symptoms of poisoning occur 3-12 hours after the fungus has been eaten. If the mushrooms are badly spoiled, this will affect your well-being faster, if the toxicity of the mushrooms is low, poisoning will occur after a longer period.

The timing of the onset of symptoms of intoxication depends on other points.

If a lot of low-quality or false mushrooms have been eaten, poisoning will come faster, since the concentration of toxic substances in the blood will be higher.
Poisoning is more difficult for small children, adults with low body weight and the elderly - for them symptoms will appear faster.

Poisoning will come more rapidly and will be more pronounced in the presence of chronic diseases of the stomach and intestines.

Basically, intoxication after chanterelle mushrooms is insignificant or moderate. It can be recognized by the following signs of chanterelle poisoning:

dizziness and tinnitus;
a feeling of heaviness in the stomach and pain in the navel in the center of the abdomen;
bouts of severe nausea or repeated vomiting;
a slight increase in body temperature;
frequent bouts of diarrhea;
severe headache with other symptoms;
thirst, dry mucous membranes and dry skin.

Even if the poisoning seems mild enough, it is necessary to call a doctor when it appears. In particular, medical care is needed for children and the elderly, they tolerate intoxication much more severely, and the consequences for them can be fatal even with minor poisoning.

Sometimes poisoning with fried chanterelles, expired salted or pickled mushrooms immediately leads to much worse effects. Signs of serious poisoning are:

headache and dizziness with impairment of hearing and vision;
severe tachycardia and a feeling of lack of air;
a sharp drop in blood pressure and weakness;
loss of feeling in the arms and legs;
a strong increase in temperature up to fever;
cramps in the limbs, fainting and impaired consciousness;
loss of strength and sharp pain in the stomach or intestines.

In these cases, it is necessary to call an ambulance as soon as possible, because the listed conditions threaten not only the health of the victim, but also directly his life.

Calling an ambulance may take some time, but assistance to a poisoned person must be provided even before the arrival of doctors. In case of fungal poisoning, the following measures must be taken.

Assess the severity of the victim's condition - measure his pulse, pressure and body temperature.
To wash out the stomach - first give the patient a few glasses of clean water to drink, and then induce vomiting to remove the remains of the fungi from the stomach and prevent further absorption of toxins.
Constantly give the victim non-carbonated drinking water or warm tea to prevent dehydration from the background of diarrhea and vomiting.

Poisoning with raw chanterelles, like fried or salted mushrooms, can be very serious. In this case, intoxication does not always immediately go into a strong stage, sometimes it can develop gradually. A couple of hours after poisoning, a person may feel mild abdominal pain and nausea, but it is possible that if left untreated, the condition will worsen dramatically.

Chanterelle poisoning is very dangerous in its consequences. The toxins contained in false or spoiled real mushrooms deal a powerful blow to the vital organs of a person. Complications after intoxication can affect the functioning of the liver, kidneys, heart and brain, up to the sudden failure of one of these organs. Spoiled or initially poor-quality chanterelles may contain traces of radionuclides or heavy metals, in which case the poisonous substances, remaining in the body, will continue to poison tissues and organs long after poisoning.

It is quite difficult to cope with the consequences of mushroom poisoning, so it is better, in principle, to avoid intoxication. To prevent poisoning, it is recommended to adhere to simple rules.

It is possible to collect chanterelles only far from industrial facilities, landfills, roads and railways, if the air in the area is highly polluted, then chanterelles also contain many toxic substances.
When collecting, you need to carefully examine each mushroom from all sides. Chanterelles must be young, healthy, intact insects, in addition, you must absolutely make sure that it is the edible mushroom that is found, and not its toxic false counterpart.
The collected mushrooms cannot be stored for more than 12 hours; immediately upon arrival home they need to be cleaned, washed, and then salted or heat treated.
When storing salted and pickled chanterelles, it is important to follow the storage rules exactly - keep a jar of mushrooms only in a cool and dark place, do not eat chanterelles, the appearance and smell of which is suspicious.

Although in theory, chanterelle mushrooms can be tasted even raw, in practice it is not recommended to do so, the chance of poisoning when eating raw fungi is always higher.

In no case should you buy ready-made chanterelles from unfamiliar sellers, the likelihood of buying spoiled or even initially poisonous mushrooms is too high.

It is quite possible to get poisoned by chanterelles, despite the general safety of these mushrooms. But if you know the precautions and understand what needs to be done when intoxication occurs, then the consequences of poisoning can be minimized.

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Chanterelle poisoning is not a fantasy. And, despite the fact that such cases are very rare, they still take place. What is the reason for this?

Also, poisoning with edible mushrooms can occur due to their improper preparation (insufficient heat treatment, incorrect cleaning and rinsing).

Talkers, like edible chanterelles, are found in coniferous, deciduous and mixed forests. They are most common in plantations characterized by an abundance of old trees.

Both chanterelles and fake chanterelles prefer moist and cool areas, so they can often be found under leaves or fallen trees, at the base of old stumps.

How can you protect yourself and your family from poisoning by talkers?

Signs	Edible chanterelle	False fox (orange talker)
Growth type	Have one common mycelium, grow in groups	More often one or two mushrooms grow
Colour	Yellow, yellowish orange	Orange, closer to red
Cap shape	Wavy, bends strongly, may intertwine with nearby twigs and leaves	Smooth, round (the suitability of the mushroom for consumption should not be assessed only by the shape of the cap, since young true chanterelles have the same cap as talkers)
Leg	Thick, often uneven	Thin, even
Controversy	yellowish	White
Cut pulp	Yellowish at the edges, white in the middle. If you crush the pulp in your hand, it will turn red.	Yellow, orange. Does not change colors. White juice may come out of a broken cap.
Smell	Thin cuddly mushroom	Unpleasant
Peak fruiting	From August until frost	Aug. Sept

Also, a true chanterelle is never wormy, because it secretes a special substance - chitinmannose, which repels insects and worms.

The orange talker is a conditionally poisonous mushroom, so the question often arises among inexperienced mushroom pickers: is it possible to get poisoned by false chanterelles?

Poisoning by false chanterelles does not pose a threat to life, it is manifested by minor disorders of the gastrointestinal tract (nausea, vomiting, diarrhea). The general condition, as a rule, does not suffer. At home, you can improve your well-being with plenty of drinking (to avoid dehydration) and taking sorbents.

If during the day the symptoms of intoxication have not passed or worsened, you should immediately consult a doctor!

Unlike talkers, the olive omphalot is a poisonous mushroom found mainly in tropical and subtropical latitudes. On the territory of Russia, its habitat is the Crimean Peninsula.

And although the poisonous fellow looks very much like a chanterelle, it is very simple to distinguish it from an edible mushroom: it grows on rotten and rotten stumps and has an unpleasant smell.

If you experience the above symptoms, you should immediately consult a doctor! Do not self-medicate. The price of delay is your health!

source

What to do in the event of a food emergency

The third mushroom wave has come. And avid gatherers of forest gifts en masse rushed into the forests in search of edible mushrooms, despite any passions with fatal poisoning. Although for the uninitiated, even the usual manual contact, for example, with a fly agaric or pale toadstool, and then touching the mouth, can become tragic. Well, if you really want to. Alas, autumn mushroom pleasure, especially in such dry and hot weather, can turn into fatal poisoning.

How to distinguish an edible mushroom from a poisonous one? What to do if, nevertheless, after a delicious meal with fried, boiled mushrooms, you feel bad? How to distinguish the pale toadstool (the most poisonous of the mushrooms) from its counterparts? Are porcini mushrooms and chanterelles always edible? What are the symptoms of mushroom poisoning and what first aid should a person be given? Why do doctors not always manage to save a person in case of mushroom poisoning?

It is not for nothing that early autumn is called the store, the fat, the hostess. Summer residents, and not only them, try to prepare for the future everything that has been grown by overwork on six acres and that nature has prepared for humans: mushrooms, berries, medicinal herbs, vegetables and fruits. And in winter, use it all with benefit. Alas, this is not always the case. The scourge of early autumn is food poisoning with poisonous, false, twin mushrooms. Sometimes with a fatal outcome against the background of severe intoxication, as toxicologists state in such cases.

Doctors consider the third day after the poisoning to be a crisis

From year to year, as soon as the mushroom season begins, mushroom poisoning occurs, said the chief toxicologist of the Ministry of Health of the Russian Federation, who visited MK. Yuri N. OSTAPENKO... There is no exact number of deaths from mushroom poisoning, since official statistics keep records only of those who are hospitalized in a hospital. In our country, such poisonings, mainly poisonous mushrooms, occur every year. The Moscow region in this regard is relatively prosperous, but in central Russia (especially in the Kursk, Lipetsk, Voronezh regions) such cases are not uncommon. They are more often poisonous or conditionally edible, as well as edible if they are improperly cooked. The most dangerous of the mushrooms is the pale toadstool. Here she is the cause of fatal mass poisoning. Even if a person feels some improvement after vomiting, diarrhea against the background of poisoning, it is imperative to call a doctor. Improvement may be temporary, and it will be followed by a more serious condition due to liver damage and dysfunctions, from which you can also die.

Fungal intoxication in some cases is identical to the typical manifestations of any food poisoning, experts in this field say. Any poisoning develops due to the ingestion of chemicals of various natures into the human body in an amount that can disrupt vital functions and create a danger to life. The higher the toxicity of a chemical, the less it is required for poisoning. The most common food poisoning is when the poison enters the mouth, then into the gastrointestinal tract, where it is rapidly absorbed into the bloodstream, spreading throughout the body.

It is also important to know that some symptoms of poisoning (nausea, vomiting, abdominal pain, weakness) are similar to those of heart attacks and strokes. This is especially important if the person is not young. Similar symptoms, by the way, occur with appendicitis, intestinal obstruction, and other pathologies.

In terms of severity among food poisoning, one of the first places is occupied by poisoning with mushrooms, especially with pale toadstool. Inexperienced mushroom pickers often confuse poisonous with edible, edible with doubles, collect them in one basket and then fry, boil, eat them together. But the poisonous pieces, containing dangerous toxins, are not digested in the intestines and unchanged enter the liver, which takes the brunt of the blow.

Doctors tend to consider the third day after the poisoning as a crisis. Therefore, even if the measures taken slightly improved the patient's condition, he cannot be left without medical help. The doctor must be called, and the sooner the better. The patient needs to do a biochemical blood test to understand if the liver function is impaired. In severe poisoning, suddenly, against the background of drowsiness, a collapse can develop and instant death occurs.

The venom of the pale toadstool is not destroyed even when boiled

According to the severity of food poisoning, one of the first places is occupied by mushroom poisoning, especially by the pale toadstool, our expert Yuri Ostapenko believes. Many different mushrooms grow in our forests, including poisonous ones. But the pale grebe is in the lead among the poisonous - this is the most insidious representative of the mushroom fraternity. The poison of the pale toadstool can only be compared with botulism - it causes the most severe poisoning, the probability of death reaches 90% of cases. Pale toadstool contains toxins that instantly damage the liver. This poison violates the integrity of the intestinal capillaries and all internal organs, causes severe gastroenteritis, destroys the internal structure of liver cells, causes a strong decrease in blood glucose levels, disrupts the general metabolism and, in general, has a negative effect on the central nervous system.

It is not easy to distinguish toadstool from edible mushrooms (champignon and russula), experts say: “The cap of a pale toadstool is always white, which distinguishes it from a mushroom with a brown hat. It stands on a leg with a characteristic "belt". She also has a Volvo - a membranous pouch. Neither champignon nor russula have such a ring and a volva. In addition, over time, the mushroom cap turns brownish, while the toadstool does not. "

And one more expert advice: it is undesirable to cut the mushroom under the very cap, because the signs characteristic of the pale toadstool will disappear.

SYMPTOMS OF POISONING WITH A PALOISE. DO NOT MISS.

A sign of pale toadstool poisoning is that the first symptoms may not appear for a long time. The first signs may appear even after two days. It all depends on the amount of poison received. In the beginning, there may not be severe nausea, vomiting, diarrhea. And nevertheless, it is necessary to urgently call an ambulance doctor. Before his arrival, clear the stomach as soon as possible: drink warm water (1-2 liters), induce vomiting: take activated charcoal (1 g per 1 kg of weight).

But these actions may not help if a lot of time has passed after the poison entered the body. Therefore, if you suspect poisoning, you should contact the hospital as soon as possible, where they will conduct antitoxic therapy. The prognosis will be more favorable if treatment is started without delay. The main thing is that the main amount of poison does not enter the bloodstream.

And if you hesitate, suddenly there may be a sharp upset stool and repeated vomiting. And as a result - a strong thirst, acute intestinal colic, abdominal pain. This is already a dangerous condition, since as a result of severe dehydration, the pressure will drop sharply, the pulse will become faster. Severe headaches will be added, up to dizziness, vision will become blurry. Even calf muscle cramps may appear. At the same time, the blood also thickens, very little urine is released or it does not exist at all.

It is necessary not to miss such external manifestations of poisoning as yellowing of the sclera of the eyes, inflammation of the mucous membranes of the oral cavity and pain in the right hypochondrium, recurrence of diarrhea and colic. All this suggests that toxic hepatitis has developed, other internal organs have been affected. Signs of renal and hepatic failure, acute heart failure may appear, as a result of which death occurs.

In case of mild poisoning, if a person is young and does not have chronic diseases, recovery occurs quickly. But if there are, for example, cardiovascular pathologies, it will be much more difficult to defeat the poisoning. It is better to do this, of course, in a hospital: there they will thoroughly rinse the stomach (fungal residues in the gastrointestinal tract can persist for 20 hours). In the hospital, they will also cope with dehydration faster, and help with heart problems. The main thing is not to miss the moment.

The double of the porcini mushroom is disguised as boletus

In second place in terms of toxicity, experts put the red fly agaric. In the forests near Moscow, they are most often found from August to October. Their toxic substances negatively affect the nervous system. And you can die from it too. But, oddly enough, the red fly agaric is less poisonous, although among the people it is the fly agaric who are most afraid of and kick them. Of course, there are daredevils who collect fly agarics for oncology treatment, but this is no less life-threatening.

Signs of fly agaric poisoning appear quickly: after only 1.5-2 hours after consumption. Even in very small quantities, they instantly affect the nervous system. The symptoms of fly agaric poisoning are almost the same as those of poisoning with other mushrooms (nausea, vomiting, abdominal pain). And also - strong salivation, after a while - choking, convulsions. At a later date - delirium, hallucinations. And death is possible.

But few people know about the doubles of porcini mushrooms. Although they also exist and are also life-threatening. These are bile and satanic mushrooms that can cause severe disorders of the digestive and nervous systems. They taste bitter. Satanic is especially dangerous, it grows in the southern regions.

The gall fungus can be found throughout Russia. Poisoning occurs several hours after eating and causes severe disturbance of the digestive and nervous systems. Symptoms are similar: nausea, vomiting, and upset stools.

There are also mushrooms called "lines". They are often confused with morels, although these are completely different mushrooms: morels are edible, and the lines are poisonous, and you cannot eat them (they lead to severe poisoning and even death). Their poison causes a disturbance in the functioning of the circulatory system.

Poisoning with lines does not occur immediately, but after a day or more, depending on the amount of mushrooms eaten. This is manifested by a deterioration in blood coagulability, hemolysis of erythrocytes, liver cells are affected; the work of the nervous system is disrupted. In severe advanced cases, death is possible.

Real chanterelles are good healers, but false ones can kill

Small red mushrooms, but they are clearly visible in any forest; it is impossible to pass by them without noticing; they are tasty, healthy and even medicinal, experts say. They even call them a universal medicine, and this is no exaggeration. It's about chanterelles. It turns out that they contain vitamins: A, C, PP, B, D; trace elements: zinc and copper; have an antitumor effect; promote the removal of radionuclides from the body; inhibit the growth of tuberculosis bacilli; improve vision; detrimental to the hepatitis virus; improve liver function.

Let's take your word for it. In any case, pharmacists buy these yellow mushrooms in droves and make medicines from them to fight varicose veins, liver diseases, hemorrhoids and even depression.

But these wonderful red-haired healers can also be dangerous - cause poisoning. Or rather, not they themselves, but their counterparts - false chanterelles. They are also orange in color, but conditionally edible: if cooked improperly, they are dangerous. Both those and others grow in coniferous and mixed forests. But the twins grow on rotting old trees, and the real ones grow on the ground and in groups. And if at least one bad "fox" gets into the basket with edible chanterelles, then almost the entire forest harvest will become poisonous.

You can also get poisoned by real chanterelles, if they are collected in ecologically polluted areas or grew along the roads and absorbed all the "chemistry", salt of heavy metals, etc. Even if properly prepared, these gifts can pose a mortal danger. If, for example, they are stored fried or boiled for a long time; if banks are not tightly closed; if, after opening, the product has not been subjected to a good heat treatment.

The first symptoms of poisoning with false chanterelles are essentially the same: nausea, continuous vomiting, diarrhea, pain in the stomach, weakness. These signs can appear quickly: in half an hour, but sometimes in a day. It all depends on the amount of mushrooms eaten and the age of the person, whether he has chronic diseases. Toxic substances of false chanterelles affect the kidneys, liver, stomach, intestines. This may cause the temperature to rise. Chanterelles are a hard-to-digest product, so you can't eat a lot of them right away.

And the first aid for poisoning by chanterelles is the same: give the victim as much as possible to drink ordinary boiled water, activated charcoal, help him induce vomiting, give a laxative. In severe cases, hospitalization is required. In a hospital, chanterelle poisoning will be dealt with quickly: a cleansing saline solution will be injected intravenously, antibiotics will be used in case of bacterial poisoning, in case of botulism, a special serum will be injected, heart medications will be given, etc. And a good treatment result is guaranteed.

FOLK REMEDIES

Enveloping protein water. Beat 1–3 egg whites in 1 liter of water and gradually drink this liquid. Delays the absorption of poisons. For the same purposes, they use milk whey, jelly, starch diluted in water.

A mixture of milk with egg white, whipped into a froth. Used in case of poisoning to maintain vomiting.

Dill. For mild poisoning - a decoction of dill with honey (for a glass of honey drink - 1 tbsp. L. Dill herb or half of 1 tsp. Ground seeds). A very ancient remedy.

Valerian. Valerian root is an ancient antidote. 1 tsp chopped root 0.5 liters of boiling water. Boil for 5 minutes, cool, drain. Take half a glass every hour.

Potatoes. In Indian medicine, potato juice is still considered a universal antidote.

Newspaper headline: There are mushrooms, but they cannot be eaten
Published in the newspaper "Moskovsky Komsomolets" No. 27771 of August 31, 2018 Tags: Death, Medicines, Medicine, Analyzes Organizations: Ministry of Health Places: Russia

Chanterelles are lamellar mushrooms of the Chanterelle family.

Mushroom pickers love it because, in addition to its excellent taste, it has no damage, wormholes, or signs of grooves in the pulp, thanks to chitin mannose, which has a detrimental effect on helminth and insect eggs.

The specific aroma of this mushroom is also attractive, reminiscent of the smell of dried fruits or roots.

In Western Ukraine and Belarus, this sunny mushroom is bought for resale abroad - to Poland, Germany, France.

It is believed to be the only fungus that does not accumulate radioactive isotopes. In fact, chanterelles belong to the "medium accumulating" group - radioactive cesium is deposited in the body of mushrooms in much smaller quantities than, for example, in russula, boletus, Polish.

Chanterelles form mycorrhiza (symbiotic mutually beneficial cohabitation with plant roots) with coniferous and deciduous trees, therefore they are found in mixed, coniferous and deciduous forests. They usually grow in large groups. Because the hymenophore of the fungus is not damaged by insects, the chanterelle is considered a kosher mushroom.

These are medicinal mushrooms, due to the fact that they contain unique polysaccharides:

chitinmannose - a natural anthelmintic substance;
pgosterol - a precursor of vitamin D2, used for the manufacture of antifungal drugs and drugs with hepatoprotective properties;
trametonolinic acid - destroying the hepatitis virus.

restore vision;
relieve eye inflammation;
prevent drying out of the mucous membranes and epidermis;
have a detrimental effect on the tubercle bacillus;
improve immunity.

Chanterelles tolerate transportation and storage well due to their antimycotic and anthelmintic properties.

There are only two mushrooms in the world that can be confused with bright orange chanterelles. It:

false, she is an orange talker - a conditionally edible mushroom, which, after a certain processing, can be eaten. It grows next to the common chanterelle. Data on the toxicity of the talker are contradictory. With big reservations, in many European countries it is ranked as an edible mushroom of poor quality, because of its unpleasant taste. It contains muscarinic-like substances that have a weak hallucinogenic effect and cause poisoning;
omphalot olive is a poisonous species that does not occur in our latitudes. It is typical for the Mediterranean countries and in the subtropics. It is very rare in the Crimea, where it forms mycorrhiza with olive, hornbeam, oak. Unlike the non-poisonous species, it grows on fallen trees, rotten stumps. It is famous for its bioluminescent properties.

Outwardly, false chanterelles are distinguished by the correct hat, the absence of waviness on it. The poisonous properties of omphalot are due to the presence of a strong toxin illudin S, which damages the DNA of cells.

Currently, a drug against carcinoma and leukemia based on the illudin S toxin from Omphalot Olive and Australian Omphalot is being tested.

Poisoning with false chanterelles is possible if they are improperly cooked. The orange talker belongs to conditionally edible mushrooms. When cooking, they must be soaked for 2 days, changing the water 2-3 times a day. Then the talkers are boiled for 15 minutes and you can eat them. But not everyone likes a specific taste. Omphalot olive is very poisonous and cannot be cooked.

It is also found in mixed forests and its relative, the gray chanterelle. This outwardly nondescript mushroom is not poisonous, but in terms of taste it is significantly inferior to the usual chanterelle. Its shape repeats the shape of an ordinary one, but the dark ash or brown color makes the mushroom unattractive and frightens the inexperienced mushroom picker.

The gray chanterelle has a dense rubbery flesh with little fiber. It lacks a pronounced mushroom smell and bright taste, so it is rarely used as an independent element in mushroom dishes. It is used with other types of mushrooms to increase volume.

Another double is the yellow hedgehog. It is very similar in shape to a chanterelle cap, but on the lower side, instead of plates, it is covered with needle-like outgrowths that easily crumble when touched. Only experienced mushroom pickers are happy to collect hedgehogs, since in their taste they are not inferior to the original.

Thus, there are no poisonous counterparts of chanterelles in our latitudes. And false mushrooms with non-poisonous, real ones can only be confused by a very inexperienced mushroom picker. They differ in color, shape, smell, pulp structure and in the place of growth.

They can be poisoned only if they grow in the zone of environmental disasters, with the accumulation of hazardous substances in the body.

In the markets, you can buy chanterelles collected in places adjacent to radioactive waste burial sites, near the nuclear power plant.

Such infected mushrooms enter the markets from the Rivne and Volyn regions, from where the bulk of the cranberries sold in the markets are also brought. The radioactive contamination from these areas is 200-300 becquerels. Whereas chanterelles grown in clean regions show only 30-40 becquerels or even less.

After the Chernobyl disaster, many mushrooms, even porcini, began to accumulate radioactive cesium. Scientists attribute this to the migration of radionuclides into deep soil layers.

The accumulation of radioactive isotopes in the false chanterelle is less common, since it grows on the remains of trees. Those that have grown in coniferous forests are considered safer. Pines and spruces "draw" the main amount of pollution from the soil.

You can get poisoned with edible chanterelles if they are stored for a long time at room temperature, since the proteins in them are quickly destroyed with the formation of toxic substances. When purchasing chanterelles from an unknown area, they should be subjected to special heat treatment.

Doctors advise that in order to reduce the amount of accumulated radioactive cesium, first of all, it is necessary to cook them for at least an hour, every 15 minutes. draining the water.

Many residents of our country love to eat chanterelles. And they often ask the question: "Is it possible to get poisoned by chanterelles?" According to statistics from the Ministry of Health, this type of mushroom has a small proportion of cases of mushroom poisoning. But, nevertheless, chanterelles also often lead to the development of this pathology of varying severity.

The symptoms and signs of chanterelle poisoning, the causes and mechanisms of the development of the disease are described below, recommendations are given for treatment at home for this pathology, as well as indications for immediate hospitalization of the patient. A separate section is devoted to false chanterelles, and how they can be easily distinguished from edible mushrooms.

Causes of chanterelle poisoning

The most common cause of chanterelle poisoning is accidental ingestion of a poisonous mushroom. This is also facilitated by insufficient heat treatment, the purchase of products in spontaneous markets where there is no quality control. Mostly the common chanterelle is confused with another species - a false chanterelle, which contains toxic substances that cause the symptoms of food poisoning.

Can you get poisoned by an edible chanterelle? The place where the mushrooms were collected is of great importance. It has long been known that they are capable of absorbing various waste and pollution. Therefore, if an edible mushroom grows near large industrial enterprises, close to large highways, burials of toxic substances, it becomes the cause of food poisoning.

Proper culinary processing of mushrooms before using them as food ingredients is important. You need to try to keep the temperature at least 90 degrees during cooking. Only under such conditions can one expect that most of the biological toxic substances of the fungus will be neutralized.

Parents are often reminded that mushrooms are foods that are not recommended for young children. This is due to the reduced functionality of the digestive tract, as well as the increased sensitivity of the nervous system of babies to possible toxins.

The mechanism of development of poisoning

The mechanism of food poisoning is quite versatile. With a food product, the toxin enters the intestinal lumen, where it is absorbed into the systemic circulation. Poisonous substances create conditions for damage to the cells of the mucous membrane of the digestive tract. The body actively produces protective biologically active substances that inhibit function and cause an inflammatory reaction.

The toxin, which enters the lumen of the blood vessels, reaches the brain, irritates nerve endings and provokes the classic symptoms of poisoning: nausea, vomiting, diarrhea and general fatigue. With increased sensitivity of the nervous system, the poisonous substance penetrates through the blood-brain barrier and directly affects the neurons of the central nervous system. At the same time, it causes metabolic acidosis, which in turn leads to disruption of important body functions.

How to avoid chanterelle poisoning

First of all, you need to carefully approach the choice of mushrooms, learn to distinguish between poisonous and edible mushrooms. Do not buy them in the markets, from strangers. Many people know that you can get poisoned by a false fox. There are several features that will allow even an inexperienced person to distinguish a poisonous false chanterelle from an ordinary one:

brighter and lighter color of the cap (bright orange or orange with enlightenment on the edge);
the edge of the cap is smoother, does not have sharp corners and bends;
smaller size of the mushroom cap (rarely when it reaches more than 7 cm in diameter);
the plates of the false chanterelle are thin and often repeated, and also do not pass into the mushroom leg;
spores are never bright yellow (mostly white or light yellow);
the leg of false chanterelles is rather thin with an orange or red tint;
the flesh of a false chanterelle with an unpleasant smell and taste;
when pressing on any part of the poisonous mushroom, the color in the compression zone does not change, unlike a real chanterelle.

In addition, it is advised to stop eating mushrooms for children, as well as people with poor health and chronic pathologies. This is especially important for patients with pathologies of the digestive tract and liver.

Poisoning symptoms

When poisoning with chanterelles of mild and moderate severity, signs of general intoxication of the body come to the fore:

severe general weakness;
noise in ears;
feeling of heaviness in the abdomen;
nausea;
single or multiple;
an increase in body temperature to subfebrile indicators;
diarrhea with food impurities, changes in the consistency, odor and color of stools;
cramping pain in the upper or middle third of the abdomen;
dryness and decreased elasticity of the skin and mucous membranes;
of varying intensity.

In children, the elderly and people with chronic somatic pathologies, poisoning from chanterelles often has a severe form. With it, dysfunctions of the central nervous system are expressed. Their presence is also an indication for immediate hospitalization of the patient. Symptoms of chanterelle poisoning include:

disturbance of consciousness (stupor, stupor, coma);
severe drowsiness;
convulsions;
impaired vision or hearing;
hallucinations;
a sharp headache;
uncontrolled fever;
paralysis of the muscles of the upper or lower extremities;
amimia;
sharply arisen acute abdominal pain;
lowering blood pressure;
shallow or abnormal breathing.

Important! Poisoning with false chanterelles is more difficult. Therefore, at the slightest suspicion, you need to seek medical help.

First aid for chanterelle poisoning

The first thing to do in case of mushroom poisoning is to check the general condition of the patient, measure the heart rate, body temperature and blood pressure. During these manipulations, you need to ask the patient about what foods he ate before the onset of symptoms.

When a successful result of the previous procedure is achieved, the patient needs to take a sorbent. Preparations of this series have the ability to bind and also remove microorganisms and toxic substances from the body. These include:

activated carbon;
Smecta;
Sorbent;
Enterosgel.

The replenishment of the body with fluid is of great importance. For this purpose, either ordinary mineral water and warm tea, or specialized preparations are used. The following remedies are most often prescribed:

Oralite;
Glucosolan;
Regidron.

Conclusion

Chanterelle poisoning is not uncommon these days. It manifests itself in a complex of general toxic and neurological symptoms. In addition, dehydration develops, which leads to complications. Patients during illness require constant care and monitoring of changes in general condition. If there are signs of severe brain damage, the patient should be immediately taken to the intensive care unit of the hospital. You will learn more about whether you can get poisoned by mushrooms and chanterelles from the video.

Real chanterelles

Real chanterelles and false ones are very similar at first glance. And inexperienced mushroom pickers can easily put an inedible mushroom in a basket, rejoicing at their find. Unfortunately, cases of poisoning with false chanterelles are common. How can you tell these mushrooms apart?

Both those and other chanterelles grow in coniferous and mixed forests. And at the same time. But only real chanterelles have one common mycelium and flaunt in groups. But false twin mushrooms often grow alone, and can even settle on a moss-overgrown stump or a rotten fallen tree.

They are similar in color, but only at first glance. If you look closely, you can notice that it is lighter, they are more yellow and yellow-orange. But the false ones are brighter, they are more reddish-orange.

In appearance, they also differ. This is, firstly, the shape of the cap. Real chanterelles are wavy, their caps sometimes bend so much that they get confused with twigs lying on the surface of the soil and neighboring chanterelles. False ones, on the contrary, have smooth round caps.

Young chanterelles also have even hats, so look for other signs.

The legs of a real and a false chanterelle also differ. In the first, they are thick, they can even be uneven in shape, and in the false, they are thin, even. Look at the controversy. In an edible mushroom, they are yellowish, in a bad one, they are white.

Break or cut the mushroom and look at the pulp. In a real chanterelle it is yellowish at the edges, and white in the middle. In a false chanterelle, the flesh on the cut is yellow and may even be orange. In addition, it smells bad, while the edible chanterelle has a delicious delicate aroma that no one else has.

False chanterelle

Squeeze the pulp and watch it change color in the air. The real chanterelle will turn red, but the false one will remain the same.

And finally, note that the real chanterelle is not eaten by worms, because it secretes a substance chitinmannose, which insects do not like. But the false chanterelle is often wormy, despite the fact that it is inedible.

So. Summarize. Real chanterelles differ from false chanterelles:

the color of the whole mushroom
pulp color
smell
leg shape
dispute color
worminess.

Poisoning with false chanterelles is not life-threatening, but it can bring a lot of discomfort in the digestive tract. In some cases, hospitalization is even required.

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An important role is played by knowledge of first aid, if poisoning does occur. Carefully study the following material for your safety, preservation of the health of loved ones.

General information

On the picture. Chanterelles

When eaten raw, the taste is hot, pungent, slightly unpleasant. After boiling, a pleasant aroma is preserved, the taste is soft, refined. In chanterelles, beetles and worms do not start, they are absolutely safe for the human body, include many useful substances, and help to strengthen the immune system.

Beneficial features

On the picture. False chanterelles

Eating mushrooms in food not only satisfies a person's need for nutrients, many consider them to be a natural medicine:

regular consumption of mushrooms in food prevents the appearance of cancer;
chanterelles are shown to people with vision problems;
active ingredients kill the hepatitis virus, restore liver cells;
studies have shown that chanterelles slow down the reproduction of the tubercle bacillus, the aspect has a positive effect on the healing process;
the product copes with the elimination of radionuclides from the body, helps to slow down the aging process;
mushrooms are taken for the prevention, treatment of helminthic invasions.

Is it possible to get poisoned by chanterelles

On the picture. Orange talkers

Distinctive features of inedible mushrooms:

real chanterelles usually grow in groups, in contrast to false ones;
orange talkers can grow on rotting, old trees, useful mushrooms cannot live there;
real chanterelles cannot be wormy, their flesh smells great, does not cause disgust;
false chanterelles have a brighter color, rounded, even edges of the cap, while real ones are wavy.

Doctors identify several main reasons because of which orange mushrooms can be poisoned:

Eating chanterelles that were collected in an ecologically polluted place (near chemical plants, roads). The product has absorbed all harmful substances from the soil, heat treatment is unable to eliminate them.
Real mushrooms are confused with false ones: even if one mushroom was poisonous, most of the basket will become the same.
With improper preparation, poor-quality packaging, storage. Unscrupulous manufacturers poorly seal jars with mushrooms; over time, harmful microorganisms begin to multiply in the container.
Fungus poisoning often occurs due to non-compliance with the rules of personal hygiene. Even real chanterelles, eaten with dirty hands, will lead to intoxication of the body.

Prolonged vomiting, nausea may indicate poisoning with false chanterelles

The following factors significantly affect the course of poisoning, the severity of symptoms:

gender, age (children are more difficult to tolerate poisoning);
the presence of chronic diseases;
the amount of poisoned mushrooms eaten.

When poisoning with false chanterelles, a person experiences the following symptoms:

constant nausea, frequent, prolonged vomiting (sometimes with blood);
stomach pain, severe diarrhea (there is a high probability of bloody impurities);
muscle weakness, body aches, in case of severe poisoning - an increase in body temperature.

First aid for poisoning

After washing, in case of poisoning with chanterelles, you can give Entersogel

The principle of providing assistance to the victim:

Do a homemade stomach cleansing: give the person Entersogel, 6 glasses of warm boiled water, induce vomiting. Toxins will not be further absorbed into the bloodstream, the human condition will improve markedly.
If possible, give the victim an enema using chamomile decoction. Therapeutic manipulations will remove poisons from the intestines.
Additional measures: give the patient any available sorbent (Activated carbon, Polysorb, White coal, calculate the dosage based on the victim's body weight).
If it is not possible to give an enema, replace the procedure with taking any laxative.
Drinking plenty of fluids will restore the water-salt balance and prevent dehydration.

Note! Poisoning with false chanterelles in most cases does not pose a danger to the human body; with proper treatment, the patient recovers quickly. The lack of improvement during the day is a signal for hospitalization of the victim.

Treatment

cleansing the body of toxins (Corvalol, glucose solution). The drugs are administered intravenously;
if necessary, support the liver, kidneys, heart with special medications (Gepabene);
if the cause of intoxication lies in other factors (infection, poisoning with chemicals), the treatment will consist in taking special medications aimed at eliminating the harmful effects of certain substances, microorganisms.

Important! Do not take any serious medications on your own: the use of unnecessary medications aggravates the situation, there is a high risk of complications, the appearance of allergic reactions.

Preventive actions

You can prevent intoxication of the body by following useful recommendations:

examine each mushroom for a long time before putting it in the basket. Evaluate the "purchase" externally, by smell;
before cooking, be sure to boil the mushrooms, pour the broth;
it is forbidden to pick mushrooms from roads, industrial enterprises;
do not taste raw mushrooms;
it is forbidden to leave children unattended in the forest, especially during the "mushroom" season;
do not store the harvested mushrooms, cook immediately, following the correct technology.

In order not to confuse edible chanterelles with false ones, watch the video material.

Mushrooms are one of the most delicious delicacies that mushroom pickers collect. Mostly white, boletus and boletus mushrooms are collected, which are everyone's favorites, but there is another type of tasty and nutritious mushrooms - chanterelles, which are rightfully a decoration of the forest. They help to improve the performance of the liver, help fight against radioactive particles that have entered the body. There is one problem, their counterparts exist.

What are false chanterelles

The orange talker (alternative name) is a small mushroom from the family Hygrophoropsidaecea that was originally thought to be poisonous. He was ranked among the family of conditionally edible, suitable for consumption after preliminary, thorough heat treatment. The plant is not recommended for people with problems and disorders of the digestive system.

The mushroom itself is small with a large cap, which changes over time. Young mushrooms are endowed with a flat cap with slightly lowered edges, the center of which is depressed inward, while in adults it is completely funnel-shaped. The smooth hat has a bright orange or yellow color with red edging, which eventually transforms into an ocher-beige, whitish-red, and sometimes into a whitish-yellow color with a velvet tint.

The hymenophore, a small area that holds a thin layer of spores, is of the lamellar type. Tissue plates are frequent and thin without anastomosis, unlike other fungi, while they repeatedly branch. The color depends on the general color of the mushroom and can be bright orange-yellow, orange-red. The spores are usually miniature, 6 to 3.5 µm in size, 8 to 4.5 µm (micrometers) with dense walls.

The leg is low - no more than 50 mm, thin up to 10 mm. Due to the large mass of the cap, the leg bends periodically and can take on a convex shape. The color of the leg is different from the color of the cap. Inside, under the cap, there is a yellowish, cotton-like pulp with a fibrous surface, which has a faint odor that is inherent in mushrooms.

Where grow

False fox is widespread in the northern hemisphere, and its favorite habitats are coniferous, mixed forests with small-leaved trees. It prefers to grow on old rotting wood, forest litter, areas with an abundance of moss and deadwood, and can grow both in a group and singly. Fruiting depends on the climatic conditions of the area, and its peak, as a rule, occurs from the end of the summer season to the beginning of autumn.

How to distinguish

A real mushroom from a natural twin can be easily distinguished by signs that are determined visually and tactilely. To do this, follow these steps:

Take a mushroom, look at its cap - first at the central part, then along the edges.
Go down below, examine the structure of the mushroom plates, touch them.
Cut the mushroom a little to the pulp, smell and touch it, then press lightly and watch for color change.
Look at the shape of the stem of the mushroom.

Hat

The false mushroom has a brighter and more intense cap color than the real one, and a velvety shade of the surface. It is mainly orange, sometimes there are specimens with a brown edging, and the edges are lighter than the central part of the cap. This mushroom has a rich color palette of the cap from light yellow to yellow-orange.At the same time, the color of a real chanterelle is uniform, that is, the edges have the same color as the center of the cap.

The orange talker is endowed with a large cap with a diameter of 15 to 60 cm and rounded, even and smooth edges, which in adults becomes funnel-shaped, and in young ones it has a convex shape. The cap of a real chanterelle is no more than 12 cm in diameter and has wavy, irregularly shaped edges. As it develops, there is a smooth change in the cap at a young age, it is slightly convex, then it becomes flatish, and then a little depressed. Old chanterelles are completely funnel-shaped with downward curved edges.

Mushroom plates

The talker has thin bright red plates, often branching, which go down to the leg, but do not pass into it. Real chanterelles have thick and dense plates that go down the stem and smoothly move along the trunk. Disputes differ only in color, in doubles they are white, and in real ones they are yellow.

Mushroom pulp

The pulp of the false mushroom is yellow, has a loose consistency and exudes a fetid odor. When pressed, its color remains unchanged. The consistency of the pulp of a real chanterelle is dense with a two-tone color. Its central part is white and yellowish towards the edges. When pressed, a smooth, slight color change occurs to a pale red. It has a sour taste and a pleasant aroma.

Leg

The false mushroom has an orange-reddish thin cylindrical stem that darkens closer to the ground.In the section inside the adult, the leg is hollow, while a certain border can be traced, clearly separating it from the cap. In a real chanterelle - not a hollow, compacted leg, not separated from the cap and has the same color, and sometimes a little lighter. Sometimes the legs taper closer downward.

Another difference is that talkers are susceptible to the possible influence of insect larvae, and in real ones there are almost never worms. This is due to the fact that the composition of this chanterelle contains chitinmannosis, which has an antihelminthic effect that destroys the larvae.

Can i eat

False chanterelles are edible, they can be eaten, but before that, the mushrooms must be processed, since they have toxic properties, which is why they were transferred to the category of conditionally edible . Processing is carried out by soaking from 2 to 3 days with periodic water changes. In practice, an alternative type of treatment is used, which is divided into two main stages: primary and heat treatment.

To process mushrooms you need:

Clean debris with a knife or soft cloth.
Cut off deformed or darkened areas; in a mature mushroom, cut off the inside of the cap.
Rinse with cool running water for 2 minutes, put in a colander and let stand to drain excess liquid.
Soak for 4 hours, changing the water every hour, drain the liquid, let the mushrooms stand for about 5 minutes.
Cut into two halves for easy preparation.

Heat treatment of orange talkers:

Boil the mushrooms in salted water for 15-30 minutes with an unpeeled onion, remove the formed foam, put in a colander and rinse with cool water.
Boil. The water is slightly salted and pre-treated mushrooms are put, and then put on the stove, brought to a boil. Then they are washed with filtered cool water, allowed to cool, placed in gauze and suspended for 10-15 minutes.
Scald. The dried mushrooms are washed again, placed in a sieve or colander, and held over a saucepan with boiling water for 2 minutes.

Julienne with chicken and mushrooms:

Cooking time: 40 minutes.
Servings Per Container: 8 Persons.
Calorie content: 425 kcal per 100 grams.
Purpose: lunch or dinner.
Cuisine: French.
Complexity of preparation: easy.

Ingredients:

chicken fillet - 800 grams;
talkers - 720 grams;
hard cheese - 280 grams;
onions - two medium-sized onions;
olive oil - 2 tablespoons spoons;
cream with a fat content of 15 to 25% - 350 grams or sour cream with a fat content of 15% - 2 tbsp. spoons;
wheat flour - 2.5 tbsp. spoons;
seasonings - salt, pepper to taste.

Cooking method:

Take a saucepan, pour water into it, and then lightly salt, bring to a boil. Put chicken in liquid, cook for 20 minutes. After that, put the fillets aside, let cool - about 5-7 minutes.
Place the processed talkers in a colander and pour over boiling water, let them stand to let the water glass. Chop the onions and mushrooms.
Take a frying pan and slowly pour in the olive oil, heat over low heat. Transfer the stove to medium mode and add the onions, which must be sautéed until golden brown, and then add the mushrooms and cook, covered, for 15 minutes. Add chicken, salt and pepper, then hold for 2 minutes and turn off.
Take another frying pan and add the flour and salt mixture, then add cream or sour cream, bring to a boil.
Take 8 cocotte makers of 200 grams each, put the contents of both pans in them, mix thoroughly, sprinkle with previously grated cheese.
Place in the oven, bake at 180 ° C until the cheese is evenly melted and golden brown.

How to distinguish between true and false foxes

Poisoning by talkers

Omphalot olive

Conclusion

Is it possible to get poisoned by chanterelles? Which are edible and which are not

Chanterelle poisoning

The reasons

Chanterelle poisoning symptoms

Signs

Signs of infection

First aid for chanterelle poisoning

Prevention and consequences

Why are chanterelle mushrooms a welcome find for people?

What harm to the body can you get if you mix it up and eat a false chanterelle?

What do a false chanterelle and a real one have in common?

How safe are raw chanterelles

Treatment with raw chanterelles

Harvesting chanterelles for the future

Why does poisoning occur

How poisoning develops

Features of a poisonous chanterelle

Things to remember about the false fox:

What happens when poisoning

Fighting foxes and other animals on the site

What harm do foxes do?

Folk remedies for foxes and other animals

Modern remedies for foxes at their summer cottage

Protecting chickens from the fox

How to scare a fox away from a chicken coop

Dogs as protection from predators

How to catch a predator

Catching a fox

Catching a ferret

Catching a weasel and marten

Intruders - who are they

Irritation, a feeling of grit in the eyes, redness are only minor inconveniences in case of impaired vision. Scientists have proven that a decrease in vision in 92% of cases ends in blindness.

Causes of chanterelle poisoning

The mechanism of development of poisoning

How to avoid chanterelle poisoning

Poisoning symptoms

First aid for chanterelle poisoning

Conclusion

General information

Beneficial features

Is it possible to get poisoned by chanterelles

First aid for poisoning

Treatment

Preventive actions

What are false chanterelles

Where grow

How to distinguish

Hat

Mushroom plates

Mushroom pulp

Leg

Can i eat

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