The excellent composting toilet Ekomatic is a complete analogue of the Finnish model.

Encyclopedia "Mushroom-Info" Mushroom picker's guide Mushroom poisoning False champignon: description of its poisonous double

“False” are poisonous mushrooms that are very similar in appearance to their edible counterparts. Dangerous “doubles” are sometimes difficult to distinguish even for experienced mushroom pickers.

The common champignon has many types, and most of them are eaten. It is very difficult to remember the features of each, so lovers of “silent hunting” often focus on general signs. This can provoke poisoning: among the Agaricaceae (Champignonaceae) family there are species harmful to human health.

Industrial cultivation allows you to enjoy the taste of the product without harm to health, but the number of poisonings from false champignons, which “disguise” as edible specimens, is not decreasing. People are attracted by “silent hunting” and the opportunity to save money on purchasing mushrooms. In addition, each individual type has its own flavor: you will not find it in a standard product from store shelves.

Signs of spoiled fresh champignons

Fresh champignons that have lost their attractive appearance are acceptable for cooking for food purposes if they:

• the color is close to white or has a pink tint and a matte sheen, not yellowed;
• have a velvety or smooth cap without black or yellow spots on its surface;
• preserved a solid film in the area between the mushroom stem and cap (private cover);
• have dense mushroom plates of white-pink color;
• on the cut, the legs darkened, but did not turn black;
• smell of their inherent mushroom smell.

Mushrooms that have slightly lost their freshness are acceptable for use after heat treatment, but should not be consumed raw.

Fresh champignon is white, with a glossy surface, elastic and hard in structure. Shelf life at room temperature is up to 6 hours.

The following features help to understand that mushrooms are no longer “first fresh”, or to determine that they are overgrown and have lost their beneficial properties:

• the color is dark, without a characteristic shine;
• flat cap;
• sticky or slippery surface of the mushroom cap;
• broken film in the area between the mushroom stem and cap;
• loose dark mushroom plates;
• blackness on the cut mushroom stem;
• smell of rot or mold.

Such mushrooms must be immediately destroyed and are not suitable for food use in any form.

Irina Selyutina (Biologist):

If you notice that the mushroom cap has acquired a dark shade, and the cut flesh is the same white or pinkish shade, the mushroom can be eaten. In this case, darkening only indicates that the fruiting bodies are simply weathered. Such darkening will be safe, but only until mucus appears on the surface of the cap. Then you need to give up mushrooms.

If the darkened mushrooms have plates on the underside of the cap that are dense to the touch, but only darkened a little, the mushrooms are cooked as usual. But if the plates become unrealistically dark and at the same time wet to the touch, it is better to throw away the mushrooms.

To preserve fresh champignons so that they do not spoil and are suitable for consumption, wrapping them in paper and storing them in this form on the bottom shelf of the refrigerator, without prior washing and cleaning, helps. The refrigerator prolongs their freshness up to 5 days.

Storage rules

If you picked mushrooms in the forest yourself, you must first wash and clean them. To increase shelf life, you need to pickle, salt or dry them. This will allow you to preserve the taste, aroma and beneficial properties for a long time. You can use the preparations at any time to prepare a delicious dish (they can be boiled, fried and stewed).

Champignons collected from the forest have a short shelf life of 3–4 days. If you bought the product in a store, you can use them for 10–11 days. Exceeding these periods leads to the fact that the product begins to turn black.

Video: How to properly store champignons

Signs of spoiled canned champignons

It is better to throw away suspicious mushrooms

Canned mushrooms have an extended shelf life, but if the preservation technology is violated under the influence of pathogenic bacteria, they can deteriorate in a short period of time.

The following will tell you that canned champignons have spoiled and are not suitable for food:

• cloudiness of the marinade or saline solution (peculiar inclusions become noticeable in it);
• swelling of the metal lid of the jar, which is provoked by gases released by actively reproducing microorganisms (when pressed, it is pressed);
• air bubbles rising from the bottom inside, which signals the beginning of the fermentation process;
• acrid “carbonated” (in the nose) smell when opening the can;
• mucus or pieces of mold on products removed from the jar.

Any of the above signs is a reason to throw away the mushrooms. Even in the absence of external symptoms of the fermentation process and others indicating a violation of the canning technology and the presence of pathogenic microorganisms, canned food with an expired expiration date and with violation of storage conditions, under which the temperature should not exceed +30°C, are not suitable for consumption.

Irina Selyutina (Biologist):

There is another sign of spoilage in canned champignons (and other mushrooms too) - a sour taste. However, as long-term statistical data on poisoning from spoiled canned products show, when preservation technology is violated or stale raw materials are used, botulism bacillus, a deadly disease, develops in the marinade under favorable conditions. Therefore, you should not taste spoiled canned mushrooms - this will only lead to serious food poisoning. Since such a product cannot be rehabilitated, it is better to destroy it.

To prevent this from happening, approach the process of preserving mushrooms very carefully and responsibly, because the health and well-being of loved ones is the happiness of every woman.

Why does poisoning occur?

Many people doubt whether it is possible to get poisoned by champignons. The following factors make these fairly harmless mushrooms dangerous:

• improper canning;
• location of myceliums in dangerous areas;
• surface cleaning;
• insufficient influence of temperatures during cooking;
• eating “doubles” of toadstools;
• use of spoiled mushrooms.

If the mushrooms grew on contaminated soil, they likely absorbed pesticides, exhaust fumes, nitrates and a variety of chemicals stored in the soil. Even if such a product does not cause immediate poisoning, with regular use, harmful substances will accumulate in the body. Constant toxic effects on the body can provoke a number of disorders.

Raw champignons cannot be stored for a long time, and they spoil quite quickly. They contain pathogenic bacteria that provoke intestinal pathologies and acute poisoning. Rapid and severe intoxication of the body is possible when eating pale toadstools, which are visually very similar to champignons.

Signs of spoilage in frozen champignons

Frozen champignons also spoil if the conditions for their freezing or subsequent storage in the freezer are not met. The freshness of frozen mushrooms is checked as follows:

• probe the bag for the absence of frozen lumps, the presence of which indicates re-freezing, as a result of which the mushrooms become unfit for consumption;
• analyze storage conditions under which the temperature level in the refrigerator is maintained at -18°C;
• check the mushrooms for strength (no crumbling), appearance (they have not turned black, no spots) and smell (characteristic mushroom, no rot).

Most often, this is done by buyers in a supermarket when they are not sure of the quality of the products offered. Housewives check frozen champignons for spoilage much less often if, for reasons beyond their control, there have been long-term power outages.

Electric dry closet

• Toilet size – 780 × 600 × 900 mm.
• Storage volume – 110 liters.
• The volume of the filler tank is ~20 liters.
• Seat height – 50 cm.
• The period for filling the container (for a family of 4 people) is 110 - 120 days.
• Price – 16,000 – 25,000 rubles.

Advantages

The main advantages of this toilet include:

1. absence of unpleasant odors;
2. the volume of the storage allows a family of 3 to 4 people to use the toilet throughout the entire summer season;
3. no expensive chemicals required;
4. do not require connection to water supply and other communications;
5. acceptable cost.

An electric toilet is a type of toilet that, according to its operating principle, resembles a peat toilet. It also separates waste into solid and liquid fractions, but uses electricity to process waste. Heat treatment converts solid waste into dried compost, which is then dumped into a compost pit to produce fertilizer.

Emptying the storage tank is done much less frequently - once a year.

This type of toilet is not popular enough due to its high cost. Their second drawback is the mandatory presence of an electrical network.

Finnish peat dry closets are distinguished by their aesthetic appearance, compactness and complete ventilation system (with pipe, weather vane and hoses). A significant advantage over Russian-made toilets is the warm toilet seat made of compacted foam. The storage tanks of Finnish toilets are more spacious - they have a volume of 110 liters or more. Good quality also corresponds to the high cost of these products.

Ecomatic

The Ecomatic brand toilet has the following characteristics:

• Storage tank volume 110 l;
• Dimensions 60x78x50 cm;
• Weight 15 kg;
• The body is made of polyethylene, the seat is made of foamed polypropylene.

Additionally equipped with a metal dispenser, two rigid ventilation pipes (diameter 75 mm, length 780 mm), a flexible ventilation pipe (diameter 82 mm, length 2 m), a wind vane for the ventilation pipe and a drainage hose with a fitting (diameter 16 mm, length 1.5 m).

Biolan

Signs of spoiled dry champignons

Dried mushrooms cannot be used for food purposes if:

• they are damp and moldy;
• have a putrid odor;
• turned into dust;
• covered with moth larvae.

Any product, incl. and champignons have their own expiration date. Let's find out how to tell if champignons have gone bad. This can happen during storage at home or in the store. Most often, they are given away by their appearance and smell, but there are several other signs.

Signs of spoilage of champignons

Butter

These mushrooms are very popular. Fried butternuts turn out crispy, it seems as if they are springy in the mouth. Goes great with sour cream. Butter must be boiled briefly before cooking. They should be fried over high heat without a lid so that they do not turn into a sticky mush. Remember how to cook butter in a frying pan.

• boletus – 600 g;
• salt – 1.5 tsp;
• onion – 1 large head;
• vegetable oil – 100 ml;
• carrot – 1 medium;
• sour cream – 3 tbsp. l.

1. Clean the boletus and wash it well. Cook in salted water for a quarter of an hour from the moment it boils.
2. Heat the oil in a frying pan. Place the butter in a colander and fry over high heat for 10 minutes. Don't stop stirring them.
3. Peel the vegetables. Chop the onion and grate the carrots. Stir in butter. Fry for another 5 minutes. Add some salt.
4. Season the dish with sour cream, stir and turn off after a minute.

We suggest you read What to do if frozen mushrooms have thawed

What to look for when purchasing

In a store, when choosing such a product, you should pay attention to the external (marketable) appearance:

• Fresh champignon always has a white and glossy surface with a dense and firm structure;
• mushrooms do not emit an unpleasant smell of mold or rot;
• the fruiting body is intact, and the stem, cap and blades have a uniform pale pink or white color.

The optimal shelf life of such a product at room temperature is no more than 6 hours, after which it is processed or sent for storage in the refrigerator.

Each copy is wrapped in paper and placed in the lower compartment for storing vegetables.

In this state, mushrooms can remain for no more than 5 days without loss of taste and freshness.

Continuous composting toilets

While most models of peat toilets can be moved to another location if necessary, continuous-action designs are intended only for permanent installation. Installing a stationary toilet at your dacha is initially expensive, but over time it pays off.

A design feature of the continuous peat toilet is the composting tank. The bottom of the container is made at a slope of 30 0. Inside the tank there is a grid of pipes cut lengthwise. This design prevents contamination of the air duct, which ensures oxygen access to the lower chamber.

Signs of spoiled fresh champignons

The following signs will help you know that fresh champignons stored in the refrigerator are unsuitable for further use:

• darkening of the surface and lack of characteristic shine;
• the cap became flat;
• the film between the base of the cap and the stem is damaged;
• the plates became loose and darkened;
• blackened section on the stem;
• there is a smell of mold or rot;
• the cap feels slippery or sticky to the touch.

By the way. Damaged, or rather burst, film (veil) covering the surface of the lower part of the cap with plates (hymenophore) can also be found in old (aged) mushrooms that are preparing to begin dispersing spores.

A product with such signs is not suitable for further processing and consumption, so it must be mercilessly disposed of.

Can it be eaten?

Fresh mushrooms that have lost their original appearance while in the refrigerator can be used in cooking if:

• they have not yellowed and have a surface tone close to white or pink;
• the cap has a matte sheen, velvety and smooth, without yellow or black spots;
• the film between the cap and the foot is not broken;
• mushroom plates are dense, not injured and have a white-pink tint;
• Slight darkening of the leg is allowed, without blackening;
• presence of a characteristic mushroom odor.

Raw mushrooms that have been in the refrigerator for a long time can be eaten only after preliminary heat treatment. They cannot be used fresh.

Milk mushrooms

The debate over whether it is safe to cook this type of mushroom in a frying pan continues to this day. Don’t be afraid, it’s harmless, but before frying the milk mushrooms, they must be properly prepared. Then they will stop being bitter. The recipe for fried mushrooms involves the use of potatoes, because these products go well together. This dish is perfect for a family dinner.

• milk mushrooms – 0.75 kg;
• salt;
• onion – 300 grams;
• dill - a bunch;
• potatoes – 1 kg;
• vegetable oil – 300 ml.

1. Wash the milk mushrooms and sort them out. Fill with cold water, add salt, and soak for at least three hours.
2. Next, the milk mushrooms need to be boiled. Fill them with warm salted water. Put it on fire. Cook for 20 minutes from the moment it boils.
3. Peel the vegetables. Cut the onion into half rings and the potatoes into strips.
4. Heat vegetable oil in a frying pan. Fry the milk mushrooms in it for 10 minutes. Then add the onions and potatoes, stir. Fry until all components of the dish turn golden.
5. Turn the heat to minimum, add salt, pepper, and chopped dill. Fry covered until the potatoes are fully cooked.

Spoilage of canned product

Spoiled mushrooms must be disposed of immediately

The shelf life of canned champignons is longer than that of fresh mushrooms. But if the technology for preparing such a product is broken and pathogenic bacteria get inside the container, the product may become unusable in a short period of time.

You can tell that canned champignons have gone bad by the following signs:

• the marinade or saline solution has become cloudy;
• as a result of intensive reproduction, pathogenic bacteria emit gases that cause the lid to swell with preservation (it is pressed when pressed);
• The fermentation process begins - small air bubbles rise to the surface;
• a strong sour smell comes from an open jar;
• The mushrooms removed from the container are covered with some kind of mucus.

Each of these signs indicates that the mushrooms need to be disposed of.

It is also not recommended to eat a product whose shelf life has expired or whose temperature has been violated - above +30°C.

One of the dangerous diseases associated with eating home-canned mushrooms may be food botulism. Today, this is a serious, potentially fatal, but fortunately relatively rare disease. Its causative agent, Clostridium botulinum, is an anaerobic bacterium (bacillus), which, under conditions of low oxygen content in the environment, produces the so-called. botulinum toxins. It gets into canned foods along with poorly washed raw materials - mushrooms (or something else). The disease is accompanied by damage to the central nervous system and muscle paralysis, which leads to respiratory failure. The acute form is usually fatal.

By the way. In addition to the well-known method of penetration of the pathogen into the human body through the gastrointestinal tract, it can “bestow its visit” on us through the injured skin of the hands during the processing of mushrooms infected by it.

To protect yourself from possible exposure to the deadly disease botulism, when you do not want to deny yourself homemade preparations, you must:

• do not buy canned goods secondhand;
• throw away jars of homemade preserves if you see their lids are swollen;
• When canning mushrooms and other products, use your proven recipes.

Description of models

Today, the Finnish peat toilet for a summer residence is considered the most reliable and comfortable, which is why it is in great demand. The plumbing market offers the consumer many models. According to reviews from summer residents, the following peat dry closets are considered the most popular:

• Finnish peat toilets for summer cottages of the Piteko brand are equipped with drainage with a special filter. The models have an ergonomic design.

  
  The stylish case is made of high quality plastic. Compact dimensions and special connections on the rear side without protrusions allow you to install a peat toilet flush against the wall of a building. The plastic can withstand negative temperatures and does not crack in winter when installed in an outdoor cabin at the dacha. The body of the dry closet is designed for a load of up to 150 kg. The toilet for the Piteco cottage is equipped with direct-flow ventilation, which eliminates bad odors. Among many models, the Piteco 505 dry closet is especially popular due to the partition built into the storage tank. It prevents solids from faeces from blocking the drain. In addition, there is additional protection from a mechanical filter. The peat spreader mechanism is rotated by a handle 180°, which allows for high-quality powdering of waste. The video shows an overview of the Piteco 505 model:

• Peat composting toilets from the manufacturer Biolan are made using thermal insulation material. All models are resistant to sudden temperature changes.

  
  Most Biolan models have a large capacity. This is a good option for a summer house with a large number of people living or a country cottage. Usually the volume of the storage tank is enough for the whole summer season. One emptying of the tank allows you to create finished compost inside the tank. At the request of the owners, the dry closet is equipped with a thermal seat, allowing you to comfortably use the product in winter. Models with a separator have increased ease of use. This dry closet is made of two chambers designed to collect liquid and solid waste.

  
  The storage chamber for solid waste is located inside the body of the peat toilet. The container for liquid waste is located outside and connected to the general system with a hose. The filtered liquid is used to fertilize flowers or as a compost activator. All storage containers are equipped with dispensers that have an odor absorption function.

• Models of Ecomatic peat toilets on the market are presented from Finnish and domestic manufacturers. All of them are made using the same technology. You can find out which manufacturer’s model is better by visiting any thematic forum. Many users still prefer Ecomatic from Finnish class=”aligncenter” width=”400″ height=”400″[/img] Domestic models are made of durable, high-quality plastic. The body is not afraid of severe frosts. A dry toilet can be installed in an outdoor cabin in the country. The design feature is an air regulator for seasonal use. In warm weather, the regulator is switched to the summer/autumn position. With the onset of frost, the regulator of the peat toilet is switched to the winter position. This allows the composting process to continue. In the spring, there will be ready-made compost inside the dry closet storage tank. The video shows the Ecomatic model:

Making a peat toilet for your dacha with your own hands is quite simple. The most affordable option is powder closet. Such homemade structures are made from a simple toilet seat with a bucket placed inside. Powdering of waste is done manually. To do this, install a bucket of peat and a scoop in the toilet stall.

A more complex model of a homemade peat toilet is shown in the drawing. In terms of dimensions, the design will be larger than the factory one, otherwise it will not be possible to ensure the tightness of the chambers.

The bottom of the lower chamber is made at a slope of 30°, and small holes are drilled on the entire surface. They play the role of a filter. Liquid waste leaks through the holes. Peat is poured into the chamber through the loading window. The finished compost is unloaded through the bottom door.

Operating principle

One of the most effective designs for composting: cross-sectional view

A peat dry closet for a summer residence is a system that exploits the biological principle of decomposition and recycling of waste. Unlike water-flush schemes, this design is dry, i.e. does not require connection to either a water supply or a drainage system.

The container under the toilet is used to collect and dispose of waste

1. A tank is used to collect waste (both solid and liquid). The volume of the tank can vary - from 10-15 liters for the most compact portable models to 100-150 liters for home-made stationary structures.
2. A seat is fixed above the tank, on which, in fact, a person sits. It can be either part of a structure or a separate structure, for example, a plank box on a wooden frame.
3. A layer of peat, a mixture of peat and sawdust, granulated clay, etc. is poured into the bottom of the tank. And yet, the main component is peat: it serves as an absorbent, a substrate for the decomposition of organic matter, and a source of microflora that carries out biological utilization.

Reservoir with peat mixture for dusting

1. After performing natural needs, the surface of the peat is sprinkled with a fresh portion of the material. In the cheapest models, this has to be done manually, but almost all modern products are equipped with a dispenser that is activated by pressing a button or lever.

If the financial issue is not critical for you, I would recommend installing a model equipped not only with a dispenser, but also with a distributor: this device allows you to cover the surface more evenly, which significantly reduces the intensity of the unpleasant odor in the first minutes after using the toilet.

1. Gases generated during the processing of waste by a bacterial complex are removed into ventilation: either openly or through a pipe.
2. In small containers, composting of waste mixed with peat occurs without additional effort. But stationary toilets, as well as home-made products that work on this principle, require an additional supply of oxygen, which is why a special aerator pipe is included in their design.

For disposal, use a compost pit or a box with humus, as in this photo. At the end we will get good organic fertilizer

The simplest solution for arranging an autonomous bathroom in a country house or country house would be to purchase a finished product from a more or less well-known manufacturer. You can decide which Finnish peat toilet is best for your dacha by reading this section.

Brands such as Torfolet and Ekomatic today belong to the Finnish company Kekkila and are produced using its equipment.

Internal structure of the Ecolan toilet

I have compiled a brief description of the products manufactured under these brands into a single table:

• the Biolan Naturum model is suitable for use in heated rooms;
• for a dacha or country house, the more productive Biolan Populet is suitable;
• Biolan Komplet is a model with waste separation into solid and liquid fractions.

The system works on peat filler (I would recommend using a special one, but you can also use regular peat). For maximum efficiency, the instructions recommend additionally connecting a hose for draining liquid waste and a ventilation tube - then there will be no smell at all.

The price depends on the capacity and starts from about 10 thousand (for a model with a 50 liter tank).

Like other Kekkila lines, a system for separating waste into fractions is implemented here: the liquid part is removed into a separate container, and then either drained or evaporated without the use of electricity.

This option is ideal for a large family that spends the whole summer at the dacha, or for installation in a public place (for example, when hosting an outdoor festival).

Design diagram of Ecolet - a four-section large-volume device

The range of Finnish dry toilets operating on the principle of peat composting includes dozens of different models. It can be difficult to choose one, so I have compiled a list of key factors that you should pay attention to before purchasing.

The most important points are:

1. The capacity of the waste tank - the larger it is, the less often it will have to be emptied. So, for example, a family of two will have to clean a 12-liter tank at least once a month, but a 50-liter tank may be enough for the whole summer.

Select a model so that you are physically able to move the waste container. It is better to dispose of peat more often than to strain yourself by pulling out an unbearable load!

The larger the container, the less often it needs to be emptied, but the more difficult the cleaning process

1. The capacity of the peat reservoir - the larger it is, the less often it will have to be filled. Basically, it’s a question of comfort, since you can do without it altogether: a box of powder is simply placed next to it.
2. Product dimensions. This parameter is important if we plan to build a toilet into a room allocated for it or an already built separate building.

We select the dimensions of the structure individually

1. Design features: type of ventilation, tank full indicator, method of removing liquid waste, etc.
2. Seat material. High-quality models are equipped with seats made of comfortable plastic, which does not cool down for a long time even in the cold, providing comfort when in contact with the skin.

However, you shouldn’t forget about the price: really high-quality and functional models are not cheap, but, in my opinion, they are worth it. In any case, I chose to pay once for a good peat dry closet from a Finnish manufacturer, and have been actively using it for over 7 years now without the slightest complaints.

Signs of spoiled fresh champignons

Frozen fresh champignons are also subject to spoilage. This usually occurs due to violation of freezing conditions or further storage in the freezer.

You can determine the freshness of mushrooms as follows:

1. The package with mushrooms must be inspected and felt for the presence of frozen lumps - this is the result of repeated freezing. As you know, any product, including mushrooms, cannot be eaten after secondary freezing.
2. To maintain freshness, mushrooms should be provided with a stable temperature within -18-19°C. With significant temperature fluctuations, they will constantly melt and refreeze, which will negatively affect their freshness and taste.
3. Appearance is also important - the mushrooms should not darken during storage in the freezer. They must remain strong and not crumble. Any smell of rot or mold after defrosting is a sure sign that they have gone bad and need to be thrown out.

The simplest version of a peat toilet is a powder closet

The peat toilet of the powder-closet system has a simple design. The product consists of a toilet seat with a storage container for waste. A second container is installed separately for peat. After visiting the powder closet, a person turns the handle of the mechanism, as a result of which the feces are powdered with peat.

Depending on the size of the powder storage unit, the powder closet can be stationary or portable. Small toilets can be moved wherever needed at any time. As the container is filled with waste, the container is pulled out from under the toilet seat, and the contents are thrown onto the compost heap, where further rotting of the waste occurs.

Spoilage of dried mushrooms

You can determine that dried mushrooms have gone bad by the following signs:

• they became damp and moldy;
• emit a rotten smell;
• when touched, they crumble and turn into dust;
• contain larvae of parasites (exudations from worms are noticeable - holes and passages).

This product must be recycled.

To be sure that dried champignons are of high quality, you should pay attention to:

• color: it should be light brown;
• density: hard to the touch.

You can only buy dried champignons from a seller you know well, whose services you have been using for a long time.

How many different dishes can be prepared from mushrooms? These can be both everyday dishes and holiday ones. But since not all people like to go on a quiet hunt, mushroom products are often purchased at a nearby store or market. Usually the choice is made on beautiful white champignons, which attract with their elasticity and aroma. But only fresh products are not always sold .
Many careless sellers, under the guise of fresh mushrooms, sell a product that is not of the first freshness. How to understand that champignons have spoiled and are no longer suitable for eating.

First aid

If signs of acute mushroom poisoning are detected, it is important to promptly provide a set of measures aimed at rehabilitating the patient. In this case, it is important to first call a doctor who will determine the degree of poisoning and prescribe comprehensive treatment.

• The patient needs to rinse the stomach - a solution of potassium permanganate with warm water, which should be taken orally, is perfect for this. If possible, it is necessary to induce vomiting so that the toxic product leaves the stomach and stops poisoning the body.
• The victim must be provided with plenty of warm drink in order to restore the balance of substances in the body and remove toxins from it as soon as possible.
• After gastric lavage, activated carbon or other intestinal sorbents that help neutralize toxins become the main assistant.

Note! Even if after all the procedures performed the patient feels much better, you should not refuse medical care. Many signs of poisoning appear after a long period of time, so the victim should be under the supervision of doctors.

Video: mushroom poisoning - symptoms and first aid.

How to tell if champignons have gone bad

Champignons that are grown under artificial conditions are considered so harmless that they can be eaten even raw. But the main condition for consuming thermally unprocessed mushrooms is their freshness . If the mushrooms are of dubious quality, then this will not only not bring benefit to the body, but can also cause harm.

Stale and old mushrooms produce toxic substances that lead to intoxication and malfunction of important organs and systems.

To determine the freshness of champignons, you should pay special attention to the following details:

• Color – fresh mushrooms are white or slightly pinkish. You can also check for freshness by its characteristic matte shine. When the color of the mushrooms is dark and there is no matte shine, this indicates overripeness or prolonged storage of the product.
• Cap – young and recently cut mushrooms will have a streamlined, velvety, smooth or slightly scaly cap. If there are yellow, brown or black spots on the cap, this indicates spoilage of the product. Old champignons are recognized by their flat and large cap.
• The film between the stem and the cap is whitish and dense in fresh and young fruits. If the film is damaged, it means that the mushroom was picked a long time ago and it is advisable not to eat it.
• The plates under the cap - in young and fresh mushrooms the plates are elastic and white-pinkish; in missing mushrooms the plates become dark and loose.
• Stem cut - on spoiled champignons, the cut looks dark and dry.
• Smell – stale mushrooms begin to exude the aroma of dampness and rot.
• Fruit density - fresh mushrooms are always elastic and quite hard. Slippery champignons indicate the beginning of putrefactive processes.

It is advisable to purchase champignons only in designated places. In stores, you can always ask for a quality certificate for the product , which, among other things, will indicate the date of collection and delivery.

All mushrooms, like a kind of sponge, absorb radiation, heavy metal salts and toxins. This is why it is so important that champignons are grown in environmentally friendly conditions.

Contraindications

Despite the huge amount of useful substances in the composition (vitamins and minerals), champignons can cause severe harm to human health. They contain chitin, which the body is not able to digest, so it is forbidden for children under 12 years of age to consume mushrooms.

Considering that the amount of chitin is high (about 7% of dry matter), it can cause problems in the gastrointestinal tract. For this reason, try to eat mushroom fruiting bodies no more than 3 times a week.

It is also not recommended to use the product if you suffer from the following diseases:

• ulcer and gastritis;
• hepatitis;
• cholecystitis;
• diarrhea and pancreatitis.

Contraindications indicate that champignons should not be eaten by those people who suffer from individual intolerance to the substances contained in their composition. Fortunately, such cases occur extremely rarely.

Is it possible to eat expired champignons?

Often in stores and markets you can see discounted champignons that have already darkened. Sellers invite customers to purchase such goods at a reduced price, assuring that after heat treatment such mushrooms will be indistinguishable from fresh products. So is it possible to eat expired champignons? The answer will be clear: you cannot eat such products, as you can get poisoned .

Store-bought mushrooms often contain higher amounts of chitin, phosphorus and various acids. The longer the product is stored, the more toxic all these substances become.

Possible complications

Intoxication, accompanied by poisoning, contributes to the development of various disorders in the functioning of the whole organism.
Diarrhea and vomiting cause severe loss of electrolytes and fluids. All this is accompanied by skin atony and changes in blood pressure. The amount of urine produced decreases, and the kidneys do not remove the resulting toxins. Due to the effects of harmful substances on the pancreas, chronic or acute pancreatitis worsens. When the stomach is irritated by toxins, gastritis may occur. In most cases, the victim needs the help of qualified specialists to minimize possible harm.

Is it possible to eat champignons that have become darkened on the inside?

Quite often on champignons you can notice darkening on the outer part. In most cases, such mushrooms can be consumed. The main thing in this case is to monitor the formation of other manifestations on the surface of the cap. Remember, if you are going to eat the mushroom raw, it should under no circumstances be dark. If you boil or fry it, then slight blackening is still allowed. If, in addition to the darkened color, there is mold or greenery on the cap, then, naturally, they should not be consumed under any circumstances. Also make sure that the champignon cap is not sticky, as this already indicates its deterioration.

Naturally, despite the fact that you need to pay attention to the appearance of the champignons you buy, you should also pay attention to the method and duration of their storage. After all, sometimes it happens that mushrooms were bought fresh, but due to a long period of being in the refrigerator, they simply spoiled. Therefore, remember that the most optimal time for storing champignons in the refrigerator is three days. During this particular time, you can safely use them and not worry about their harmful effects on the human body. And do not forget, if the appearance of champignons does not attract you at all, then it is better not to buy them, so as not to harm yourself or your loved ones.

Further treatment

Doctors who arrive on call must assess the patient’s condition. Stabilizing measures are being carried out. Doctors need to return the cardiovascular system to proper functioning and normalize the patient’s breathing. Then you need to:

• administer medications to relieve nausea and vomiting;
• eliminate pain syndrome with antispasmodics;
• replenish the water balance with a dropper.

Once the patient is stabilized, hospitalization may be required. Further treatment takes place in a hospital setting, in the intensive care unit under the supervision of doctors. Botulism requires urgent administration of serum.

Sources:

https://fermer.blog/bok/griby/sedobnye-griby/13638-prigotovlenie-potemnevshih-shampinonov.html https://fermilon.com/sad-i-ogorod/griby/pochemu-shampinony-v-razreze-vnutri -chernye-cherneyut-pri-zharke-prichiny-mozhno-li-upotreblyat-v-pischu.html https://otravilsya.com/pishhevye/gribami-rasteniyami/shampinonami/