The National Poison Information Center at Rambam Warns of Increased Wild Mushroom Poisoning Cases
- ssuckerman1
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Wild mushrooms may look harmless—but some can cause kidney or liver failure. The National Poison Information Center at Rambam reports a spike in poisonings since early December and urges the public not to forage.
With the arrival of the winter rains, wild mushroom poisonings are once again rising across Israel. Since early December, approximately 20 cases linked to eating foraged mushrooms have been referred to hospitals nationwide; 11 people required hospitalization and two were in serious condition, according to the National Poison Information Center at Rambam Health Care Campus (Rambam).
Dr. Yael Lurie, director of the National Poison Information Center, describes several recent incidents. In one case, a group of foreign workers prepared a meal using wild mushrooms they had foraged. They arrived at Rambam suffering from severe vomiting and diarrhea, leading to dehydration.
In another case, family members picked and ate a highly toxic mushroom of the Lepiota genus. “Fortunately, they did not consume a large amount, but even the small quantity they ate caused kidney and liver damage,” says Dr. Lurie. “All family members were treated and recovered.
Every year, during the rainy season, the number of wild-mushroom-related poisonings increases. “In Israel, although some edible varieties grow wild, highly toxic species are also common. To the untrained eye, distinguishing between them is extremely difficult and places foragers at life-threatening risk,” explains Dr. Lurie.
Different mushroom species affect different body systems. Depending on the amount consumed, some cause gastrointestinal symptoms, while others may damage the liver, kidneys, heart, or multiple systems simultaneously. Accurate identification is crucial for medical decision-making, and the National Poison Information Center works with mycology experts who assist in identifying mushroom samples.
“Enjoy the beauty of the outdoors, take photos, but don’t pick mushrooms,” warns Dr. Lurie. “Many poisonings originate from meals prepared with wild mushrooms. It’s important to note that in most cases, cooking does not destroy the toxins. We have seen several life-threatening cases requiring prolonged hospitalization in intensive care units and complex treatments such as dialysis and ECMO.”
Children are also particularly vulnerable and toddlers tend to put objects into their mouths. When spending time outdoors or in nature, children should be closely supervised and taught not to put plants or mushrooms into their mouths.
Beyond the health risks, uncontrolled foraging also harms the ecosystem, in which mushrooms play a vital role. Dr. Lurie recommends consuming only safe, cultivated mushroom varieties purchased from supermarkets.
In Israel, in cases of suspected poisoning, call the National Poison Information Center at Rambam: +972-4-777-1900.