Mycotoxicosis Food

Food mycotoxicosis is a group of foodborne illnesses caused by toxic substances produced by fungi. These diseases can occur in various types of fungi, but the most common are molds, especially Penicillium, Aspergillus and Rhodamicellus.

Mycotoxicosis can lead to the development of various diseases, such as **allergic reaction**, **toxic enteropathy** and **k**. Sometimes mushroom toxins can be so strong that they can even cause viral infections or allergic reactions such as anaphylactic shock.

Symptoms of mycotoxicosis

* Most cases of mycotoxicosis manifest in children in the form of diarrhea. The onset of the disease is often associated with the consumption of mushrooms. In adults, the disease may progress more slowly than in children. * The most common symptoms are: diarrhea, vomiting, abdominal pain, malaise, intestinal cramps, fever, bloody diarrhea.

Causes

The main reason for the development of the disease is the entry of toxins produced by micromycetes into the human body. Intoxication can occur both due to eating foods contaminated with these toxins, and due to other factors: * low immunity; * chronic gastrointestinal diseases; * long-term use of medications. The fungal toxins accumulate in the abdominal cavity and accumulate in the kidneys, thereby causing kidney failure. It is also known that you can become poisoned by mycotoxins by consuming one or more types of poisonous mushrooms. These include: aflatoxin - causes liver cancer; Salmonella is a deadly causative agent of salmonellosis; lycopene - used in the treatment of colorectal cancer; Coriella - affects the skin and brain; fallotoxin is a toxin with alkaloid properties. Leads to liver and breast cancer; sphalerin - provokes diarrhea with a fatal outcome. Prevention

To prevent eating these mushrooms, follow simple rules: - try to buy only fresh mushrooms. The longer they are stored, the higher the risk of poisoning; - when buying unfamiliar mushrooms, give preference to trusted stores or do not buy them at all; - it is better to prepare dishes from familiar mushrooms and freeze them for the future if you plan to postpone drying for some reason. This way they will definitely not lose their appearance, beneficial properties and will not acquire unnecessary impurities in taste; - do not store mushrooms in the refrigerator for a long time after purchase, as the risk of poisoning increases over time.