by A recent food poisoning outbreak in Montana, which resulted in two deaths and 51 illnesses, has shed light on the limited understanding of morel mushrooms and the potential risks associated with their preparation. The outbreak was linked to Dave’s Sushi, a restaurant in Bozeman, and prompted an investigation by the U.S. Food and Drug Administration (FDA). The investigation revealed that undercooked or raw morels were the likely cause of the illnesses, leading the FDA to issue guidelines on proper preparation techniques for morels.
The exact toxins in morel mushrooms that can cause illness are not fully understood. However, the FDA’s guidance emphasizes that cooking morels can help reduce the levels of these toxins and mitigate the risk of illness. Despite this, the FDA warns that there is no guaranteed safety even with proper cooking methods.
One of the challenges faced in addressing the outbreak is the limited public health information and medical literature available on morels. The samples of morels taken from Dave’s Sushi did not detect any specific toxins, pathogens, pesticides, or organic compounds. This lack of knowledge has surprised many chefs, as morels are considered a high-end delicacy and are often described in recipe books as being sautéed to preserve their unique flavor.
Aaron Parker, the owner of Dave’s Sushi, expressed his surprise at learning about the inherent risk factor associated with morels, regardless of how they are prepared. Morel mushrooms are expensive, with prices ranging from $40 to $80 per pound depending on the season. Parker conducted his own investigation and concluded that boiling the mushrooms for between 10 and 30 minutes is the safest method of preparation.
The FDA’s Food Code reveals that out of the over 5,000 fleshy mushroom species found in North America, only a few have been tested for toxicity. Fifteen species are known to be deadly, 60 are toxic whether raw or cooked (including false morels, which resemble edible morels), and at least 40 are poisonous when eaten raw but become safer when cooked.
Cases of mushroom poisonings in restaurant settings are rare, but they have occurred sporadically both in the United States and abroad. For example, in 2019, a morel food poisoning outbreak at a Michelin-starred restaurant in Spain sickened around 30 customers, with one death attributed to natural causes. In another incident, raw morels served on a pasta salad in Vancouver, Canada, poisoned 77 consumers, although no deaths were reported.
To address the lack of regulations and knowledge surrounding the safety of wild mushrooms, the FDA’s Food Code now stipulates that serving wild-picked mushrooms in restaurants requires approval from a regulatory authority. However, each state has its own regulations, with some allowing the sale of wild mushrooms as long as they come from a licensed seller or have been identified by a state-credentialed expert.
A study conducted by the Georgia Department of Public Health highlights the need for better communication and standardized guidelines for identifying safe wild mushrooms. The study recommends the creation of a guidance document to ensure consistent safety practices and better educate consumers and food handlers.
Experts on mushrooms emphasize the importance of cooking morels to break down toxins and reduce the risk of poisoning. The North American Mycological Association plans to update its website with prominent information about the need to cook mushrooms, specifically highlighting the potential risks associated with morels.
To address the lack of information, Montana’s health department intends to publish guidelines on morel safety in the upcoming spring season when morel mushroom harvesting is prevalent. These initiatives aim to increase awareness and promote safe practices to prevent future outbreaks and ensure the public’s health and well-being.
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1. Source: Coherent Market Insights, Public sources, Desk research
2. We have leveraged AI tools to mine information and compile it
