As the autumn leaves begin to fall and the air grows crisp, many Australians find joy in the simple pleasures of gardening and foraging. However, this season also brings with it a silent but deadly threat lurking in the underbrush and even in our own backyards. The Food Safety Information Council has sounded the alarm on a perilous invader: the death cap mushroom.
These ‘extremely dangerous’ fungi are not only thriving in Australian forests but have also made their way into gardens across the country, posing a serious risk to the unwary. The death cap mushroom is so toxic that ingesting just a small portion—a mere quarter of a teaspoon—can be fatal to a healthy adult.
The allure of foraging for wild foods has grown in popularity, driven by the high cost of speciality mushrooms, which can fetch up to $250 per kilo, and the sense of community found in online foraging groups. Yet, the Food Safety Information Council’s CEO, Lydia Buchtmann, warns that distinguishing between harmless and hazardous mushrooms is an incredibly difficult task, one that even confounds horticultural experts.
The poison from a death cap mushroom attacks the liver and kidneys, circulating through the bloodstream and progressively worsening the victim’s condition. While there is an antidote, it is both costly and scarce, with hospitals typically stocking only a few vials. Timing is critical, and those who are not among the first to receive treatment may find themselves out of luck.
Death caps are not newcomers to Australia; they likely arrived with the roots of oak trees planted by early colonists. They have been documented in Canberra, Victoria, Tasmania, South Australia, and Western Australia. These mushrooms are particularly prolific when warm weather follows heavy rainfall and can appear at any time of the year.
The risks extend beyond mushroom foragers. Last year, a tragic incident occurred when a 98-year-old Victorian woman died, and her son fell ill after consuming death cap mushrooms from her garden. In April 2022, a child in the ACT was hospitalised after eating one, and a decade earlier, two people died after consuming them at a dinner party.
Other wild mushrooms, such as Cortinarius (webcap), Galerina species, the ghost mushroom (often mistaken for oyster mushrooms), and the yellow stainer (which resembles a field mushroom), are also poisonous if ingested. The danger is not limited to humans; pets and children, who are naturally curious and prone to exploring with their mouths, are at risk as well.
The Food Safety Information Council’s advice is unequivocal: if you suspect that you or a family member has ingested a poisonous mushroom, do not wait for symptoms to develop. Seek immediate medical attention at a hospital emergency department, and if possible, bring the mushroom with you for identification. For urgent advice, the Poisons Information Centre is available 24/7 at 13 11 26 from anywhere in Australia.
As autumn brings an abundance of natural beauty, it also serves as a reminder to stay cautious about the hidden risks in our environment. Awareness and education are key to preventing accidental poisonings.
Have you ever come across wild mushrooms in your garden or local area? How do you ensure safety when foraging or gardening? Share your thoughts and experiences in the comments below.
Also read: Pet owners beware: This popular plant in your garden could be deadly
