Wild mushrooms are very delicious, but there are those who mistakenly collect poisonous fungi and those who are poisoned by improper processing. According to the statistics of China Center for Disease Control and prevention, a total of 10036 mushroom poisoning incidents occurred in China from 2010 to 2020, more than 38000 people were poisoned, and 788 people died after ineffective treatment. When the rainy season comes, fungus lovers are active again in the South and North, deep mountains, gentle slopes and grasslands. They are searching for the same kind of creatures. They are called "mushroom", "mushroom" and "wild mushroom" in the southwest, and they are called mushrooms in most other places. The "lucky man" who bumps into mushrooms will happily pick a bag and eat it, but the huge crisis may be coming, fast and silent. Wild mushrooms are very delicious, but there are those who mistakenly collect poisonous fungi and those who are poisoned by improper processing. According to the statistics of China Center for Disease Control and prevention, a total of 10036 mushroom poisoning incidents occurred in China from 2010 to 2020, more than 38000 people were poisoned, and 788 people died after ineffective treatment. In 2021, the weekly report of the China Center for Disease Control and prevention pointed out that mushroom poisoning is one of the most serious food safety problems in China. 327 mushroom poisoning events occurred throughout the year, involving 923 patients, including 20 deaths. A total of 74 kinds of poisonous mushrooms were identified in the event. The top five provinces of edible mushroom poisoning are Hunan, Yunnan, Sichuan, Fujian and Guizhou respectively. Why wild bacteria are highly respected Li Yan, a fungus lover, whose ancestral home is Dali, Yunnan, grew up in Kaiyuan city, Honghe Prefecture, and now works and lives in Kunming. Li Yan said that among the common wild mushrooms, she likes chicken fir, Boletus, dried mushroom and green fungus best. The most fragrant ones are dried mushroom and "see hand green" in Boletus. "The fire should be big and the oil should be more. When you fry it with bacon, green peppers and garlic slices, half the people in the community are drooling!" Since ancient times, wild edible fungi have been regarded as "mountain treasures". In Japan, it was praised as the "peak of food" on land, and in ancient Rome it was regarded as "food of God". In about 210 countries and regions around the world, 47 countries have a tradition of collecting wild edible fungi and collect wild edible fungi for sale. What makes food lovers salivate is not only the crisp taste of wild edible fungi, but also the delicious substances in the pot gas. Almost all edible fungi contain eight essential amino acids that the human body cannot produce by itself. After studying the amino acid composition of morels, Boletus, chicken fir, black chicken fir, Tricholoma matsutake, dried pasteurella and truffle in Kunming market, Yang Xukun, et al. Of the Institute of quality standards and detection technology of Yunnan Academy of Agricultural Sciences, found that except for morels, the fresh amino acid content of the six wild bacteria was more than 20%, of which the fresh amino acid content of truffle was the highest, reaching 28.65%, indicating the delicious taste of these wild bacteria, It is a common vegetable. Melons and fruits are far from it. Glutamic acid and aspartic acid are the characteristic amino acids in the delicious amino acids, and glutamic acid has the strongest flavor. The sodium salt of glutamic acid is the protagonist of monosodium glutamate and chicken essence. "The vitamin content of edible fungi is also particularly high, which is far better than ordinary fruits and vegetables. In addition, it is rich in minerals and some special bioactive substances, which can enhance human immune function, which is also its charm." Hua Rong, deputy director of Kunming Edible Fungi Research Institute of all China Federation of supply and marketing cooperatives, said that from a nutritional point of view, most edible fungi are between meat and fruits and vegetables, which can be called high nutritional value health food. Among them, Tricholoma matsutake, a mycorrhizal fungus symbiotic with the roots of Pinus and Quercus, has very strict requirements for the growth environment. It mainly grows in high mountains between 2000 and 4000 meters above sea level in Yunnan, Sichuan, Tibet, Heilongjiang, Jilin and other places. It is delicious and expensive, and has not yet been artificially planted. The fruiting body of Tricholoma matsutake is highly respected because it contains valuable bioactive components such as Tricholoma matsutake double chain polysaccharide, Tricholoma matsutake alcohol and Tricholoma matsutake polypeptide. It has numerous circles in Japan and South Korea, and is the "king of wild edible fungi". China is the largest producer and exporter of Tricholoma matsutake in the world, accounting for more than 90% of the world's output, while the origin of Tricholoma matsutake in Yunnan accounts for more than 70% of China's domestic production. See what kind of ruthless role Shouqing is Recalling what happened two years ago, sister Pu, a Kunming citizen, was still terrified. On a weekend in July that year, her son and daughter-in-law took her grandson home for dinner. She picked the best Boletus in the market and fried it with green pepper and garlic. The whole family ate it that night. "The mushroom tastes fresh and crisp, and nothing happens". At noon the next day, she heated up a small half of the bacteria left in the refrigerator in the microwave oven and ate it with her husband. "Who knows, one hour later, both of them felt paralyzed and their eyes were full of stars!" Elder sister Pu recalled that fortunately, taking advantage of her vague consciousness, she dialed 120 emergency calls. After 10 days in hospital, the two recovered, but still felt greatly weakened. Seeing the hand green, which is also called "red onion" and "red seeing the hand" by the people, will slowly turn light blue to light blue after the cap and rod are mechanically damaged. Boletus Linnaeus of Boletus family is a new genus and new species named by mycologists in 2005. This kind of bacteria is abundant in Yunnan and Guizhou, and the protein content per 100 grams of bacteria is as high as 56 grams, which is a high-quality protein source. "Boletus Lanmao is rich in protein, amino acids, vitamins, minerals, polysaccharides and other functional ingredients, and has a unique taste. However, this kind of fungus is slightly toxic. It is a wild edible fungus that can be eaten under certain conditions. It must be cooked thoroughly before eating. If you heat it casually in a microwave oven like sister Pu, there is a great hidden danger." Researcher sundafeng, director of Kunming Edible Fungi Research Institute of all China Federation of supply and marketing cooperatives, introduced. In the human brain, the occipital lobe is responsible for processing language, visual information, etc., and the hypothalamus is responsible for processing long-term memory, etc. At ordinary times, these two regions are irrelevant, but seeing the naked mushroom element contained in hand green can make the two establish an abnormal connection. As a result, the situation of "watching Lilliputian dancing" and "enjoying blockbusters" spread on the Internet appeared, and the poisoned person would overlap the current things with the pictures in his memory, resulting in hallucinations, including delusions, fears and other symptoms. In 2006, a study by Johns Hopkins University in the United States found that humans will have ecstatic hallucinations after ingesting the active ingredient of hallucinogenic mushrooms, naked mushroom. This is the first time that people have discovered the hallucinogenic mechanism of hallucinogens after they were regulated in 1960. More than 200 years ago, Forrest, the "ancestor" of fungal classification, said, "in my research, nothing is more difficult than Boletus." The thorny points are that the boundaries of genera and the relationship between genera are not clear, as well as the different standards of species classification and the difficulty of defining species in composite groups. More than 10 years ago, Yunnan was still a disaster area with mushroom poisoning represented by Boletus, and the losses were very heavy. "Boletus is too important for Yunnan people, accounting for almost half of the wild edible fungi." Yang Zhuliang, director and researcher of the Key Laboratory of East Asian plant diversity and biogeography, Kunming Institute of Botany, Chinese Academy of Sciences, said that there were too many species and complex relationships, and in the early years, there was a lack of comprehensive research on them, and it was unable to clarify their nutritional components or poisoning mechanism. Today's mycologists can study Boletus with modern molecular biological methods. Yang Zhuliang's team published 138 new Boletus species, accounting for one third of the number of Boletus species reported in China. At the same time, we found out the family background of Yunnan - there are more than 40 genera, more than 300 species of Boletus, and more than 60 species are commonly eaten. "Until now, we can clearly tell you which Boletus can be eaten, which can cause 'Little People', and which are toxic and even fatal." Yang Zhuliang said. Why are poisonous bacteria so poisonous Southwest China is a paradise for wild fungi. More than 2500 species of wild edible fungi are known in the world, about 1000 species are known in China, and nearly 900 species are known in the southwest, accounting for 36% of the total number of edible fungi in the world and 90% of the country, including about 100 rare and important edible fungi. However, there are about 400 kinds of toxic bacteria in China, and the southwest region also accounts for half of them. Seeing that hand green is not eaten properly will make people dance wildly, cry and laugh. It may make people laugh, but the ointment that causes 70% to 90% of people to die will make people laugh. In April this year, a hospital in Shenzhen received six patients poisoned by eating mushrooms by mistake. Previously, they had an appointment to pick mushrooms in a park in Pingshan. After eating, they had diarrhea and vomiting. What they eat is the "poison king" of mushrooms - Deadly goose paste. In Yunnan, there has been more than one food poisoning incident caused by fatal goose paste. In recent years, a large number of single poisoning occurred in Luolang village, zizishu Township, Longchuan County, Dehong Prefecture, in June 2019. Seven migrant workers were poisoned after eating about 2kg of fatal goose paste collected by themselves for lunch and dinner. Fatal Amanita is named "white poison umbrella" because it is white as a whole. Amanita peptide in it can cause serious damage to human liver and kidney cells, resulting in functional failure of human organs. This toxin is resistant to high temperature, acid, alkali and salt. Conventional cooking methods cannot destroy its toxicity. If it is not treated in time, eating 50 grams can kill it. "There are 12 species of highly toxic Amanita in China, distributed in the north and south of the river, from temperate to tropical." Yang Zhuliang said that reducing such mushroom poisoning events can effectively control fatal mushroom poisoning. In Southwest China, the poison of another kind of poisonous bacteria is not as "vicious" as goose paste, but its killing rate is very high and its deception is also very strong - it has no frightening scales, and the bacteria rod does not wear a "skirt", which looks harmless to humans and animals. It is commonly known as "charcoal bacteria" of the sub thin fold red mushroom. In July, 2019, the news that a 2-year-old girl in Mandan village, Mengla County, Xishuangbanna was sent to the provincial capital for rescue with her parents poisoned by charcoal bacteria once touched the hearts of thousands of people in Kunming and Jinghong. The girl's parents died one after another. Fortunately, after the hospital's full rescue, the small armour knife recovered. The mortality rate of Pleurotus ostreatus, which is specially produced in East Asia, is as high as 51% after ingestion. It is the second "killer" of wild bacteria in Southwest China in recent years. The researchers found that the toxin in Pleurotus ostreatus is erythromycin cyclopropyl-2-ene carboxylic acid, which can cause rhabdomyolysis. The lethal dose to mice is 2.5 mg per kilogram of body weight. Its effect is similar to that of muscarine, which can inhibit the central respiratory system and lead to respiratory failure in patients. In addition, Coprinus comatus, which is well-known, is the representative of the edible fungi of parasol. The content of parasol in various Coprinus comatus is different. After entering the human body, the metabolites of parasol can inhibit the decomposition of ethanol. This means that if you want to enjoy the delicacy of mountain delicacies and have a drink with your friends, you may have nausea, nausea, rapid heartbeat and other symptoms, which will not be directly fatal, but also lay a thunder for your body. How to distinguish whether mushrooms are poisonous Wang Zengqi, a famous writer, studied at Southwest Associated University and lived in Kunming for 7 years. After many years, he never forgot the taste of Kunming. In his essay "the rain in Kunming", he wrote: "Boletus is as smooth, tender, fresh and fragrant as beef liver. It is delicious. You must put more garlic in the fried Boletus, otherwise it will cause people to faint." In many places, you can often hear the so-called "experience" of "frying garlic when frying bacteria, and garlic is non-toxic if it does not turn black" and "bacteria that turn black when reacting with silverware and rice are toxic". In July 2019, master Jiang in Chuxiong, Yunnan Province, used garlic to "test the poison", and the whole family was sent to ICU. Qiu Xi, who has been engaged in the dissemination of natural science and culture for many years, told the science and Technology Daily that these methods of identifying poisonous mushrooms have no scientific basis. Some