However, even experienced mushroom pickers are not immune from poisoning. And it’s not a matter of professional flair, which suddenly let down its owner. Most often, the causes of poisoning by professional “mushroom experts” are contaminated soils on which the collected mushrooms have grown.
A mushroom picker wandering through the forest may not even suspect that under the soil of the forest land someone thought of setting up a spontaneous burial ground for agricultural fertilizers or buried radioactive trash there. Such “wise men” are driven by the desire to save on the costly disposal of substances hazardous to health. And since no one is engaged in researching forest lands for the presence of radionuclides, heavy metals and pesticides (and this is unrealistic), completely harmless mushrooms, butterflies and boletus accumulate harmful substances in themselves and become poisonous.
In general, mushrooms tend to “save” everything, even cadaveric poison, if there is a dead animal nearby. That is why in most European countries the collection of wild mushrooms is fraught with an administrative fine. And a lot. So Europeans, if they want to eat mushrooms, use cultivated species for this. It can be oyster mushrooms, champignons, less often – shiitake or chanterelles. They are grown in closed areas, where soil samples are constantly taken and a thorough sanitary and epidemic control of products is carried out.