Deadly morel mushroom outbreak highlights big gaps in fungi knowledge

General reactions & pop‑culture framing

• Several commenters link the incident to fungal horror fiction (e.g., “The Last of Us,” other fungus‑centric books), treating it as darkly humorous but also unsettling.
• Some feel the article oversells novelty; to them, the core hazard (raw/undercooked morels) is long‑known, so the “big gaps” framing seems overstated.

Raw vs cooked mushrooms

• Multiple comments stress a basic rule: never eat morels raw; they’re considered poisonous unless thoroughly cooked.
• Broader advice appears: avoid raw mushrooms in general, although cultivated button/cremini are widely eaten raw in salads.
• There is debate about health risks:
  • One side: raw button mushrooms contain hydrazines/agaritine (carcinogenic in rodents) and nutrients are locked in chitin, so cooking is preferable.
  • Others push back: evidence is rodent‑based, doses are high, and risks may be smaller than other common food carcinogens (e.g., acrylamide in fried foods).

The outbreak and restaurant practices

• Some remain unconvinced the morels were the true cause, pointing to poor inspection records and possible mishandling of fish or cross‑contamination.
• Others note the investigation’s epidemiology narrowed the culprit to morels served in specific dishes and on specific days.
• It’s emphasized that the morels were imported, partially cooked or raw‑marinated—preparations experienced foragers describe as “ridiculous” and contrary to standard guidance.
• It is noted that two people died and many were hospitalized, so dismissing it as routine food poisoning is disputed.

Foraging, individual sensitivity, and alcohol

• Foragers report:
  • Some otherwise “edible” mushrooms cause severe reactions in a minority of people.
  • Rule of thumb: try very small amounts (with progressive exposure) when eating any new wild species.
• Some advise against mixing foraged mushrooms with alcohol; certain species interact badly with ethanol, and liver load is a concern.

Activated charcoal and food poisoning

• One commenter strongly endorses activated charcoal at first signs of food poisoning, citing dramatic personal anecdotes.
• Others note:
  • Its effectiveness, especially for infections vs toxins, is debated in the literature.
  • Some see it as no better than placebo; overall efficacy is described as “hotly debated.”

Other mushroom toxicology notes

• Mention of hydrazines in morels and false morels; older “edible with special prep” guidance for false morels is said to have shifted to “inedible.”
• A recent study is cited on a dye (indocyanine green) as a potential antidote for alpha‑amanitin (death cap) poisoning.