mushroom poisoning

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mushroom poisoning,

fungal poisoning caused by ingestion of certain mushrooms (fungal organisms), most commonly Amanita phalloides and Amanita muscaria and related species. Symptoms, caused by toxic peptides, may include severe abdominal pain, vomiting, cold sweat, diarrhea, and excessive thirst; they appear 8 to 12 hours after ingestion. Damage occurs largely in the liver and kidneys. Some mushrooms contain substances that produce hallucinatory states, e.g., Psilocybe mexicana (see hallucinogenic drughallucinogenic drug
, any of a group of substances that alter consciousness; also called psychotomimetic (i.e., mimicking psychosis), mind-expanding, or psychedelic drug.
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; ergotergot
, disease of rye and other cereals caused by the fungus Claviceps purpurea. The cottony, matlike body, or mycelium, of the fungus develops in the ovaries of the host plant; it eventually turns into a hard pink or purple body, the sclerotium, or ergot, that resembles
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). Occasional outbreaks of poisoning from eating canned mushrooms are not caused by poisonous mushrooms but by botulismbotulism
, acute poisoning resulting from ingestion of food containing toxins produced by the bacillus Clostridium botulinum. The bacterium can grow only in an anaerobic atmosphere, such as that found in canned foods.
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 resulting from improper canning methods.