Toxigenic Fungi

Abstract

Majority of the macrofungi are edible/medicinal, while some species are toxigenic causing fatal accidents annually (Wu et al. 2019). Of all the identified fungi in the world, less than 1% are toxigenic (Chang 2008). The poisoning of macrofungi in humans is known since time immemorial and is mentioned in ancient writings like “Rigveda” (at least 3500 B.C.) and “Atharvaveda” (at least 1500 B.C.) (Verma et al. 2014). Avoidance, insufficient knowledge, and misidentification lead to the consumption of toxic macrofungi causing various health hazards, such as vomiting, nausea, stomachache, gastroenteritis, diarrhea, hepatotoxicity, nephrotoxicity, and neurotoxicity, may cause rhabdomyolysis symptoms and erythromelalgia syndrome, and even sometimes lead to mortality (Erguven et al. 2007; Vişneci et al. 2019). Therefore, grasping, preservation, and transmission of ethnomycological knowledge are critical to prevent fungal poisoning or mycetism (Kim and Song 2014). Most of the time, accidental toxicity happens because of misidentification leading to ingestion of toxigenic fungi. The lack of data on toxigenic fungi and information pertaining to toxicological profiles of these fungi contributes more towards their consumption (White et al. 2003; Flesch and Saviuc 2004). Therefore, correct identification of the collected specimens before utilization is prerequisite to avoid toxicity. Some of the common differences usually observed between edible and toxigenic species are given in Table 5.1. Moreover, the national governments in different countries release guidelines and enact legislations for safe commerce and utilization of macrofungi (Peintner et al. 2013).