"Unraveling the Enigma: Investigating the Morel Mushroom Food Poisoning Outbreak"
Originally Published 2 years ago — by Kaiser Health News
A food poisoning outbreak in Montana, which resulted in two deaths and 51 illnesses, has shed light on the limited knowledge surrounding morel mushrooms and the risks associated with their preparation. The FDA conducted an investigation and found that undercooked or raw morels were the likely cause of the outbreak. The agency has issued guidelines on preparing morels, emphasizing the importance of cooking them properly. However, even with cooking precautions, there is no guarantee of safety. Limited public health information and medical literature exist on morels, and no specific toxin or pathogen was detected in the mushrooms from the implicated restaurant. The FDA's Food Code reveals that most fleshy mushroom species have not been tested for toxicity, and some mushrooms, including false morels, can be deadly or toxic if consumed raw. The outbreak at Dave's Sushi is believed to be one of the first in the U.S. related to morels. The incident highlights the need for better communication, labeling, and consumer education on mushroom safety.