Dukat A, Lietava J, Michalko L, Oravec S, Gaspar L
IInd Department of Internal Medicine, School of Medicine, Comenius University, Bratislava, Slovakia.
Bratisl Lek Listy. 2000;101(1):44-50.
The lack of experience and fundamental knowledge about mycology by some mushroomers is one of the leading causes of increasing occurrence of fatal mushroom poisonings. Mushroom intoxications are caused not only by poisonous mushrooms (true primary intoxications), but under certain conditions also by edible mushrooms (secondary intoxications, false intoxications, pseudo-intoxications). Apart from fresh mushrooms intoxications may result also from preserved mushrooms (sterilized in pickles, soured, dried, used for preparation of mushroom extracts, powders, etc.), which are used as garnish. (Tab. 1, Ref. 44.)
一些蘑菇采摘者缺乏真菌学方面的经验和基础知识，这是致命蘑菇中毒事件日益增多的主要原因之一。蘑菇中毒不仅由有毒蘑菇引起（真正的原发性中毒），在某些情况下也由可食用蘑菇引起（继发性中毒、假中毒、伪中毒）。除了新鲜蘑菇外，腌制蘑菇（如泡菜中杀菌处理的、腌制的、干燥的，用于制备蘑菇提取物、粉末等）用作配菜时也可能导致中毒。（表1，参考文献44）
