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Mushroom Poisoning Outbreaks - China, 2021
Haijiao Li1, Hongshun Zhang1, Yizhe Zhang1
1National Institute of Occupational Health and Poison Control, Chinese Center for Disease Control and Prevention, Beijing, China.
China CDC Weekly
|May 19, 2022
Summary
Mushroom poisoning is a significant food safety concern in China. Public health efforts should focus on educating people about poisonous mushrooms and ensuring prompt medical care to prevent fatalities.
Area of Science:
- Food Safety
- Toxicology
- Public Health
Background:
- Mushroom poisoning is a critical food safety issue in China.
- Most poisonings cause gastroenteritis or psycho-neurological disorders, with good recovery.
- Severe cases involve acute liver failure, rhabdomyolysis, renal failure, or hemolysis, leading to fatalities.
Purpose of the Study:
- To analyze the epidemiology of mushroom poisoning in China in 2021.
- To identify poisonous mushroom species and associated clinical syndromes.
- To provide insights for public health interventions and clinical management.
Main Methods:
- Data collection on mushroom poisoning investigations across 25 provincial-level administrative divisions in 2021.
- Identification of 74 poisonous mushroom species responsible for 6 distinct clinical syndromes.
- Analysis of patient demographics, clinical outcomes, and mortality rates.
Main Results:
- In 2021, 327 investigations involved 923 patients and 20 deaths, with an overall mortality rate of 2.17%.
- Fifteen newly recorded poisonous mushroom species were identified in China.
- Delayed hospitalization was a significant factor in fatal outcomes.
Conclusions:
- There is an urgent need to promote public awareness regarding the risks of consuming wild mushrooms.
- Accurate and timely identification of mushroom species is crucial for effective diagnosis and treatment.
- Public health strategies should emphasize prevention and rapid medical intervention to reduce mortality from mushroom poisoning.
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