#death-cap-mushroom-poisoning

#death-cap-mushroom-poisoning

Officials in Contra Costa County reported the death on Tuesday. The case is the latest in an "unprecedented outbreak" of wild mushroom poisonings due to Amanita phalloides or "death cap" mushrooms that have sickened 39 people and left four dead in California since November. Earlier this month, health officials from across the state warned residents to avoid foraging for mushrooms and said this might be the largest outbreak of wild mushroom-related poisoning in California.

"At a mushroom hot pot restaurant there, the server set a timer for 15 minutes and warned us, 'Don't eat it until the timer goes off or you might see little people,'" University of Utah doctoral candidate in biology Colin Domnauer told the broadcaster.

There are numerous types of mushrooms, each with unique flavor and texture characteristics. Shiitake mushrooms are from Asia, featuring a classic bulbous brown cap and a thinner, edible stem. Their meaty chew and deep umami flavor is a boon to many recipes you're sure to love, whether it's a conventional Asian stir fry or a creamy risotto. Of course, a successful shiitake recipe starts with the freshest mushrooms.

You really don't need much to make a delicious baked potato - some oil, a little salt, and an oven rack - and the opportunity to make it into a meal is endless. But at the crux of it all, of course, is the potato itself. Even a delicious baking potato can have flaws, and if you notice that yours has some brown spots, there's usually no need to worry.

Mold is a perennial scourge in museums that can disfigure and destroy art and artifacts. To keep this microbial foe in check, institutions follow protocols designed to deter the familiar fungi that thrive in humid settings. But it seems a new front has opened in this long-standing battle. I'd recently heard rumblings that curators in my then home base of Denmark have been wrestling with perplexing infestations that seem to defy the normal rules of engagement.

New analysis has identified 25 chemicals linked to cancer that the Food and Drug Administration ( FDA) still allows in American food production. The findings come from scientists at the Environmental Defense Fund (EDF), a nonprofit environmental advocacy group, who determined that eight of the chemicals are classified as known human carcinogens and 17 are reasonably anticipated to be human carcinogens.