SACRAMENTO, 12\/8\/25 \u2013 Poisonous mushrooms have caused a surge of serious illnesses in Northern California, killing one adult and causing severe liver damage in 21 people since mid-November, state health officials said.<\/p>\n
The California Department of Public Health on Friday issued an \u201curgent advisory\u201d urging the public to avoid foraging for or eating any wild mushrooms after an increase in poisonings linked to the fungi known as death cap mushrooms.<\/p>\n
\u201cDeath cap mushrooms contain potentially deadly toxins that can lead to liver failure,\u201d said Dr. Erica Pan, the state\u2019s public health officer. \u201cBecause the death cap can easily be mistaken for edible mushrooms, we advise the public not to forage for wild mushrooms at all during this high-risk season.\u201d<\/p>\n
The department said \u201csignificant clusters\u201d of death caps have been found in the Monterey and San Francisco Bay Area, though the risk exists statewide.<\/p>\n
Death caps (Amanita phalloides) closely resemble some edible varieties, making them easy to confuse. Cooking or freezing them does not remove the toxins, officials said.<\/p>\n
Symptoms of poisoning \u2014 including watery diarrhea, nausea, vomiting, stomach pain and dehydration \u2014 typically appear within 6 to 24 hours after ingestion and may temporarily improve. But health officials warned that this improvement can be misleading, as severe or fatal liver damage can develop 48 to 96 hours after eating the mushrooms.<\/p>\n
As of Friday, the California Poison Control System had identified 21 suspected cases of mushroom poisoning since mid-November. Several patients have required intensive care. One adult has died, and at least one patient may need a liver transplant.<\/p>\n
Death cap mushrooms grow throughout California, especially near oak and other hardwood trees. Rain in the fall and winter creates ideal conditions for their spread, health officials said.<\/p>\n