Hong Kong’s Centre for Health Protection (CHP) launched an investigation last Friday into a food poisoning incident involving porcini mushrooms that affected four Hong Kong residents.
The victims, two men and two women ranging in age from 30 to 74, experienced symptoms including abdominal pain, vomiting, diarrhea, and fever approximately two to three hours after consuming the mushrooms at a residential location on January 30.
All four sought emergency medical treatment at Queen Elizabeth Hospital and United Christian Hospital, where they were admitted for care. They have since been discharged following treatment.
Laboratory analysis of uncooked mushroom samples from the same batch confirmed the presence of toxic compounds that persist even after cooking, indicating the mushrooms belonged to a poisonous species containing gastrointestinal irritants.
The investigation revealed that one of the affected individuals purchased the non-packaged porcini mushrooms from a shop in Shenzhen, China in December. The product lacked any trademark or origin information. The CHP has informed mainland authorities about the incident and continues to monitor the situation to ensure public safety.
Health officials said that mushroom poisoning typically presents as an acute condition. While initial symptoms commonly include gastrointestinal distress, certain mushroom species can cause more severe reactions such as excessive sweating, hallucinations, neurological complications, and liver failure. In extreme cases, mushroom poisoning can be fatal.
Medical experts advise that anyone suspecting mushroom poisoning should seek immediate medical attention and, if possible, bring remaining samples for identification.
The CHP has issued comprehensive public safety guidelines for mushroom consumption, advising residents to purchase only from reputable suppliers and avoid products that may contain unknown species.
The agency recommends against consuming wild mushrooms due to the significant difficulty in distinguishing edible varieties from toxic ones.
Additional safety measures include thoroughly washing and cooking all mushrooms before consumption and avoiding products that show signs of spoilage or poor hygiene, such as those with growing substrates attached or displaying abnormal coloring, odors, or texture.
Commenting on this article, the nation’s leading food poisoning lawyer said, “This incident is a reminder of the importance of food safety and proper sourcing of mushroom products. A consumer’s safest choice is typically to purchase mushrooms from a seller that follows established food safety standards.”
