Milk mushrooms have soured: what to do and how to avoid fermentation

Ryzhiki are called royal mushrooms for their incomparable taste and aroma, as well as for the fact that when salted they require neither soaking nor heat treatment. Therefore, saffron milk caps are most often prepared for the winter using pickling. Nevertheless, many housewives are faced with a situation where everything seems to have been done correctly and according to the recipe, but the saffron milk caps have turned sour. What this means, what reasons can lead to souring, and what can be done about it will be discussed further.

Mushrooms are covered with mold, what should I do?

Every housewife is very upset when the result of her labors suddenly becomes covered with mold. What to do in this case with the product? First of all, you need to understand that mold is caused by the development of mold fungi. Getting them into the body is fraught with serious consequences, such as botulism, allergies, and oncology. Therefore, when it comes to mushrooms on which mold has appeared, then if this happens to a product that is in a jar and tightly rolled up with a lid, then it must be thrown away immediately, since the insidiousness of the fungus is such that it is able to penetrate deeply inside the jar and infect all the contents, manipulations to remove mold from the surface will not help here. Consequently, jars with such mushrooms may contain a high concentration of botulinum toxin, a substance that provokes the development of botulism. A very serious disease that manifests itself almost instantly. Most often, the first symptoms of poisoning appear within a couple of hours. The person becomes ill and has breathing problems, which leads to hypoxia of the internal organs. The functioning of the nervous system is also disrupted. In the future, the prognosis is very disappointing, since the chances of death and serious health consequences, such as paralysis, loss of vision and other pathologies, are high. It is quite difficult to cure the disease, and only with timely and qualified assistance. Based on this, you should not regret your efforts, but first think about your health. And if mold appears on mushrooms in jars, then such a product poses a serious danger and should be thrown away.

But mushrooms, salted or pickled, which are stored in the refrigerator and not hermetically sealed, can also become moldy. You can try to revive them, since in this case there is no danger of botulism.

First of all, you should completely remove mold from the surface of the container in which the mushrooms are located; if they are also affected, then throw away the top layer. Then, the part of the dishes where there was mold is wiped with alcohol, and the mushrooms themselves are poured with vegetable oil on top.

You can also save slightly spoiled mushrooms by removing them from the container and brine, rinsing them under running water, placing them in small freezer bags and placing them in the freezer. They will keep well when frozen. This product is ideal for making soups and baking pies.

Edible or false

The cause of poisoning may be the inability to distinguish between mushrooms

One of the causes of toxemia is the inability to distinguish between mushrooms. Scientists botanists describe the types of milk mushrooms.

True

Has exquisite taste. Its cap is located on a short stem and has a funnel shape. The pulp has a sweetish aroma.

The greenish-black milk mushrooms, which are called black, are not inferior to it in taste. Despite their unattractive appearance, they are known as delicacies.

Prepared products

These mushrooms, pickled raw, can be eaten only after 2 months. And salting boiled ones allows them to be consumed after 2 weeks. This is also true when eating pickled ones. If you happen to be poisoned by salted milk mushrooms, symptoms of enteritis or enterocolitis will appear:

Signs of botulinum toxin poisoning

• chills;
• spasmodic pain in the stomach;
• tremor of the limbs;
• paleness of the skin, possibly acquiring a yellow color;
• difficulty breathing;
• arrhythmia;
• frequent diarrhea;
• vomit;
• hallucinations;
• loss of orientation in the surrounding space;
• delirium.

The symptoms are caused by the presence of botulinum toxin in the preservation.

The lethal dose is 5-50 g/kg body weight.

A stick of this bacterium gets into the mushroom with the soil. It actively reproduces in oxygen-free conditions. The optimal temperature for its life is +35 degrees. Home heat treatment during sterilization does not kill pathogen spores.

It is strictly forbidden to give the patient alcoholic beverages and medications, in particular those with antipyretic and analgesic effects. Heat can be placed on the stomach if the confidence in toxemia is 100%.

Signs of botulism in mushrooms

There are several types of botulism bacillus, and they behave differently in canned food. Some species cause cloudiness and the release of gas bubbles, while others form spots on the mushrooms. But in most cases, infected mushrooms do not show their danger in any way: they can look quite appetizing in clear brine.

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Clostridia often coexist with other bacteria, often fermentative ones, which emit carbon dioxide, causing the lids to swell. Such bacteria themselves are not dangerous, and often housewives simply boil such canned food and consume it. This cannot be done, because there is no guarantee that there will be no botulinum toxin in the jar, and it is destroyed only by boiling for a very long time - 40 minutes; such pickled mushrooms are unsuitable for food.

The taste of pickled mushrooms infected with botulism does not change significantly. Therefore, you should not rely on the external and taste qualities of a mushroom jar, but rather prevent poisoning by observing the rules of sterilization, storage conditions and periods.

Pickling

To make pickled milk mushrooms, you will need the following products:

• 1 kg of mushrooms;
• 2 large spoons of salt, a spoon of sugar, vinegar - for the marinade;
• 3 laurel leaves;
• 5 currant leaves;
• 2 cloves of garlic;
• 3 peppercorns.

Preparing milk mushrooms for the marinating process.

Peel, wash, place in a saucepan, pour water. How long to cook to prepare for marinating? Cooking time is 10 minutes after the water boils. How to cook? Watch for foam and remove it.

• Put water on fire. Add salt, sugar, seasonings.
• Transfer the product to the brine. How long to cook, when does the water boil? Cook for 15 minutes.

• Transfer the product into a liter container, add 2 small spoons of vinegar to each container.
• Pour the brine.
• Place the pickled milk mushrooms in a cool place.
• The time for complete readiness will come in a month.

The result is delicious marinated crispy mushrooms.

To freeze milk mushrooms, they must first be boiled, since the mushroom produces bitterness when raw. How long to cook to prepare for freezing? Depending on the size, the average cooking time is 15 minutes. You can also fry mushrooms for 20 minutes, add spices. Let them cool, put them in prepared containers and put them in the freezer.

You can prepare various dishes from frozen milk mushrooms in winter.

How to salt milk mushrooms (the complicated way)

Products for salting milk mushrooms For every kilogram of milk mushrooms Salt - 50 grams (2 tablespoons) Currant leaves - 12 leaves Cherry leaves - 6 leaves Dill - 2 bunches Bay leaves - 5 pieces Oak leaves - 2 pieces Cloves and cinnamon - a pinch Black peppercorns - 5 pieces Garlic - 5 petals (by the way, garlic reduces the shelf life of salted milk mushrooms, it is better to put it directly when serving ready-made salted milk mushrooms).

Cooking salted milk mushrooms using the hot method

1. Soak the milk mushrooms in ice water for a day, changing the water every 12 hours. 2. Boil milk mushrooms in an enamel bowl for 15 minutes over low heat, add a tablespoon of salt, cook for another hour. Cool. 3. Place a layer of salt, seasoning leaves, and a bunch of dill on the bottom of the dish (enamel pan; ideally a barrel made of oak, but in no case made of aspen or other resinous wood). 4. Place mushrooms in equal layers, sprinkling with salt, pepper, garlic and seasoning leaves. 5. Pour in brine (half a glass per 1 kg of milk mushrooms). Place a clean cloth and pressure on top. 6. Keep in the refrigerator for 10-15 days - and you can put the ready-made salted milk mushrooms into jars. Milk mushrooms can be stored all winter.

What can you do if saffron milk mushrooms have fermented during pickling?

Another possible reason for the fermentation of salted mushrooms is the excessive use of spices and herbs. What can be done if the saffron milk mushrooms have fermented because of this?

The best option for properly pickling mushrooms is only non-iodized salt, although you can use a little garlic, as well as horseradish and black currant leaves. How to save fermented saffron milk caps and return the snack to its original taste and aroma?

• Wash the mushrooms in warm water to remove salt and spices, boil for 3-5 minutes with the addition of a pinch of citric acid or lemon juice (for 1 kg of mushrooms you need to take 2 tablespoons of lemon juice).
• Place horseradish and black currant leaves in glass jars with a wide neck and add a layer of salt.
• Place the saffron milk caps down and sprinkle with salt (you can add sliced ​​garlic).
• Sprinkle each subsequent layer of mushrooms with salt and gently press down with your hands.
• Cover with horseradish and currant leaves on top, press down again with your hands and pour in cold boiled water.
• Pour a few tablespoons of vegetable oil on top in a thin layer and cover with a napkin.
• Place in a dark, cool basement and store until the mushrooms are completely salted, about 2-3 weeks. After this period, the saffron milk caps are ready to eat.

With the hot pickling method, mushrooms can be boiled for 10-15 minutes in salted water or blanched for 3-5 minutes in boiling water. Usually, with this option, mushrooms rarely spoil, as long as the recommendations for pre-cleaning and storage are followed correctly. But what if the saffron milk caps still fermented after salting? In this case, you need to carry out a step-by-step correction of the problem.

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Why does mold appear and what to do to prevent its occurrence?

Mold on mushrooms can appear as a result of several reasons:

• non-compliance with cooking technology;
• violation of the temperature regime during the salting process;
• jars or other containers were not previously sterilized or this procedure was performed poorly;
• insufficient amount of salt;
• little liquid.

In practice, the appearance of mold is usually caused by several reasons.

And as mentioned above, if this fate befell pickled mushrooms rolled into jars, then there is no point in finding out why, you just need to throw them away.

But salted in wooden tubs or other containers, they begin to actively save, eliminating not only the consequences, but also the cause that caused the mold.

After measures have been taken to destroy it, the mushrooms must be stored at a temperature of no more than six degrees Celsius. Fresh spices are added to the container, in the form of onions, garlic, dill, horseradish leaves (depending on the recipe). Then they regularly inspect and once a week drain the upper brine, and instead pour in fresh brine at the rate of one liter of water, one spoon of salt, and also wipe the edges of the container where the mushrooms are with alcohol or vinegar to prevent the appearance of mold.

It is important to strictly adhere to the recipes for salting and pickling mushrooms, then the risk that mold will appear on them will be minimal.

Among the general recommendations before salting, we note the following:

• disinfection measures (sterilization of jars and treatment of wooden tubs with vinegar and boiling water);
• use only glass jars, as well as wooden and enamel containers;
• you need a lot of salt, you can always soak it;
• the surface of the mushrooms should be covered with liquid at least one centimeter over the pressure;
• regularly rinse the pressure and edges of the container in which the mushrooms are salted;
• do not neglect spices.

These basic rules will help preserve the beneficial and tasteful qualities of mushrooms, which will pleasantly please your household and guests during the mushroom off-season.

How to avoid fermentation of milk mushrooms

Saving sour canned food is a thankless and dangerous task. It is better to prevent a problem than to deal with it later. Compliance with the recipe and sterility will avoid fermentation of the product.

If you overdo it with herbs, onions and other spices, the mushrooms are guaranteed to sour

To reduce the likelihood of pickles going missing, you should follow a few simple rules:

• Before pickling, the fruiting bodies are thoroughly washed, cleaned and soaked. However, even at this stage problems may arise. It happens that milk mushrooms turn sour when soaked in plain water. An error is a violation of technology. When soaking, change the water every 4-5 hours, do not allow it to stagnate.
• After harvesting, the harvest is stored in the refrigerator for up to 1 day. If the mushrooms are peeled, no more than 3 hours.
• Jars and lids are thoroughly washed with water and soda, rinsed, sterilized by steam or inside the oven.
• The quantity of ingredients used is as prescribed in the recipe.
• Even with a strong adoration of onions, their presence in preservation is minimized. It causes fermentation.
• During sorting, each mushroom is checked for freshness. Suspicious fruiting bodies are disposed of.
• Pickles are stored in a cool, dark place. For preservation, the permissible temperature is no higher than + 10 o C. If the milk mushrooms are not rolled up, but covered with nylon lids for quick consumption, they are placed in the refrigerator.
• Canned milk mushrooms can be stored for up to 1 year. Even if they have not fermented, it is better to throw away the old seaming.

To ensure that you do not get poisoned by mushrooms, after opening the jar, they are fried or stewed before use.

From the first days it is difficult to determine that the preservation has soured. Initially, salted milk mushrooms look normal, even if the destructive process has already started inside the jar. The spoilage of the product is indicated by bright signs that appear after a few days, when it is already too late to save the mushrooms.

I took the mushrooms out of the cellar, but noticed a slight musty smell. Is there any way to remove it?

If the mushrooms were not hermetically sealed and the smell is not very strong, then such mushrooms can be washed, soaked in salt water, and if you really hate to throw them away, then you can eat such mushrooms after heat treatment. For example, fry a few chopped mushrooms in vegetable oil, add them to mashed potatoes, and make dumplings with this filling.

You can, of course, kill the musty smell by washing, adding garlic or vinegar. But still, a specific musty smell is a sign of spoilage of salted mushrooms. If you value your health, then you should avoid eating such mushrooms. A musty smell is formed as a result of significant development of microorganisms and especially mold.

For your information, foreign tastes and smells of salted mushrooms are not allowed in accordance with GOST R 54677-2011 “Canned food. Mushrooms are marinated, salted and boiled. General technical conditions".

A musty smell does not mean rotten; I think anyone can tell them apart. The mustiness can also come from the wooden barrel in which the mushrooms were stored, or maybe even from the jar itself, standing in a damp cellar and covered with dust.

First, rinse the container well with warm water, without opening it, with a regular detergent, after you have taken it out of the cellar and you do not like its smell. Now let's open the jar. If mushrooms smell, then there must be mold on them.

If there is no mold, salted mushrooms cannot spoil and frankly “funk”

Lift up a couple of layers of mushrooms and remove the mushrooms below them. Rinse them with water, try them, I’m sure you won’t smell anything like that. If the mushrooms taste of a completely normal consistency, then simply rinse them before serving in a weak solution of cold water and citric acid, in proportion to 1 liter of cold water, on the tip of a knife with citric acid.

If the mushrooms were not hermetically sealed and the smell is not very strong, then such mushrooms can be washed, soaked in salt water, and if you really hate to throw them away, then you can eat such mushrooms after heat treatment. For example, fry a few chopped mushrooms in vegetable oil, add them to mashed potatoes, and make dumplings with this filling.

Why did saffron milk caps ferment?

Saffron milk caps can ferment for a variety of reasons. It also happens that the signs of normal fermentation, which can be considered standard when pickling saffron milk caps, are mistaken by many novice housewives for dangerous symptoms. So, if after several days of being under pressure a thin strip of mold appears on the surface of the mushrooms, then you should not worry too much. This is an almost normal process that occurs due to contact with oxygen in the air. And in any recipe that describes salting saffron milk caps in a cold way, it must be stated that during the period of fermentation under pressure (3-5 weeks), once every 2-3 days, the fabric covering the mushrooms and the press itself must be washed. It's best to boil them in a little water or even use a new cloth.

A similar situation can happen when it seems that saffron milk mushrooms have fermented in the jars where they were transferred after a short stay under oppression. If the fermentation process has not finished (and it needs from 2 to 6 weeks, depending on the temperature), then bubbles may appear on the surface of the brine, and the brine itself will begin to slowly flow out of loosely covered jars. This is completely normal. You just need to strictly follow the instructions for how long the salted saffron milk caps should be kept under pressure. Here it is important to check whether the mushrooms have soured or not. In the first case, it is necessary to take effective measures. If the taste of the brine has not changed, then the mushrooms are quite edible, and you just need to wait.

But often the situation arises that you have to keep jars of saffron milk caps that have not yet fermented in the refrigerator, since it is difficult to find another equally cold place. In this case, the jars should be placed in additional containers or in thick plastic bags so as not to stain the refrigerator shelves. But sooner or later (on average after 3-4 weeks) the fermentation process will stop and you can loosen control over the salted mushrooms and no longer be afraid that they will turn sour.

It’s another matter if salted saffron milk caps turn sour due to non-compliance with certain preparation or storage rules.

Many housewives, by inertia, like to soak mushrooms in water before salting. After all, this procedure is required by all types of milk mushrooms, and other lamellar mushrooms. But saffron milk caps have a very negative attitude towards this procedure. They belong to category 1 edible mushrooms and do not need soaking at all. It’s not for nothing that the best classic method of salting saffron milk caps is dry, that is, without access to water at all. Therefore, if the saffron milk caps turn sour during salting, then you need, first of all, to remember whether they were left in the water unattended for some time. This could negatively affect their structure and lead to subsequent souring.

In the process of salting saffron milk caps, it is imperative to use oppression. Since it is this that helps to constantly keep the mushrooms under the surface of the brine. If some parts of the mushrooms are not immersed in brine, the likelihood that they will turn sour and mold will appear will increase many times over. Most often, only the oppression itself sticks out of the brine. Since it comes into contact with the camelina brine and air at the same time, it is for this reason that it must be periodically removed and thoroughly washed with hot water so that the mushrooms do not sour. This factor is especially important when using cold and dry salting.

Finally, the appropriate air temperature and lighting conditions under which salting and subsequent storage of saffron milk caps occur are very important. When light hits containers with mushrooms, they can easily turn sour. The same thing happens when the storage temperature increases above + 6 °C.

Why do milk mushrooms darken when salted?

The main problem that the housewife faces when pickling milk mushrooms is darkening or blueing. The reaction begins on the way home from the forest. The mushrooms immediately begin to darken when cut, and when boiled or salted, they completely lose their original white color.

This happens because the pulp contains milk, which causes such a reaction. Because of it, raw mushroom bodies have a hot peppery taste, which disappears only when soaked and salted. When the mushroom is cut, the released milk comes into contact with the air, and when cut it becomes gray-yellow in color. Then it literally turns dark or blue before our eyes.

However, you should not be afraid of this. If properly processed, milk mushrooms will be absolutely edible, tasty and crispy.

Pickling

Such vegetables are prepared with vinegar and must be sterilized. Proportions of brine per three-liter jar: 70 g of 9% vinegar, 2 tbsp. spoons of sugar, 1 tbsp. spoon of salt.

• Place the spices, pre-cut into large pieces, into clean jars. Add cucumbers on top in a thick layer. Cover with lids and let stand for 2 hours so that the vegetables absorb the aroma of the herbs.
• Prepare the brine. Measure out the required amount of water and bring it to a boil. Dissolve sugar and salt.
• Pour the brine into jars. Pasteurize liter jars for 5 minutes, three-liter jars for 10.
• Add vinegar to each jar and immediately seal.
• Turn the pieces upside down and let cool.

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What to do with saffron milk caps if they are sour

If, after all, the salted saffron milk caps have turned sour after the end of the fermentation period, then you can do the following with the mushrooms:

1. Remove them from the container, rinse under running water and place in a pan of boiling water, to which 30 g of salt and 5 g of citric acid are added per 1 liter of water used.
2. Drain all the previous liquid, rinse the container thoroughly with soda and rinse with boiling water.
3. Boil the saffron milk caps for about 7-10 minutes, then place in a colander and allow excess liquid to drain.

4. Prepare fresh brine by dissolving 1 tablespoon of rock salt in 1 liter of water.
5. Place ½ tsp in a sterilized jar. mustard seeds, place mushrooms on top and pour fresh brine.

The taste of salted saffron milk caps will change slightly from the addition of mustard, but will not spoil the overall picture.

By the way, when looking for an answer to the question of what to do with pickled saffron milk caps if they have fermented, you can use the same advice. You just need to fill them with fresh marinade, to which for preservation it is better to add a little more vinegar.

How to properly salt saffron milk caps so they don’t go sour

To prevent salted saffron milk caps from fermenting, it is necessary to take the pickling procedure seriously from the very beginning, strictly following all preparation instructions.

First of all, if dry salting is not used, it is necessary to carefully free the mushrooms from plant debris and especially particles of earth or sand using water. But you should remember that you shouldn’t soak the saffron milk caps in water for a long time.

Many housewives use exclusively hot salting to prevent saffron milk caps from turning sour. That is, boil the mushrooms before salting or at least pour boiling water over them.

Salt must be added at the rate of 1.5 cups per 10 liter bucket of saffron milk caps.

What to do if the mushrooms have gone sour

Preparing food for the winter is a fascinating and useful process, because thanks to it we can delight ourselves with summer gifts all year round. However, sometimes canning goes wrong, and most often this happens with mushrooms, and therefore today we will talk about what to do if the mushrooms have gone sour.

Is it possible to save the workpiece, is its use dangerous for health, and how can you generally determine that the twist has gone bad? You will find the answers below.

Do sour pickled mushrooms pose a health hazard?

Each of us is familiar with food poisoning - most often it occurs when stale or spoiled foods are eaten. They usually disrupt the normal functioning of the digestive system for a short time and do not have any serious health consequences.

When it comes to canned goods and twists, food poisoning can cause quite dangerous problems. First of all, we are talking about botulism, an infection that often ends in death.

As you know, mushrooms grow directly on the ground, and therefore its particles quite often remain on their surface. It is in the soil that botulinum bacteria are most often found, which cause acute digestive infections.

Of course, before making the twists, the mushrooms must be washed, soaked and cleaned, but this is not enough. The fact is that microscopic particles of earth still remain on the mushrooms, and along with them, pathogenic bacteria may also be present.

These bacteria die during prolonged heat treatment, but this does not always happen. In the presence of suitable conditions - a comfortable temperature and the absence of oxygen, bacteria produce toxins, which pose the main danger to human health. In fact, canned mushrooms are an ideal environment for the development of this type of bacteria.

That is why, before eating mushroom twists, it is so important to check that they are not spoiled. At best, a spoiled product will cause indigestion, and at worst, botulism.

Why do salted mushrooms spoil and should they ferment?

Some people mistakenly assume that fermentation inside pickle jars is normal. However, in fact, if the twist begins to ferment, this indicates negative processes that should not occur within it.

In the first days after pickling, fermentation may indicate violations of the cooking technology. Such a preparation can still be saved, but if fermentation began after a week or a month, it is necessary to get rid of the twist.

How to revive pickled mushrooms if the mushrooms are sour

In fact, there are several reasons why pickled mushrooms spoil:

• Poor quality cleaning of the product and insufficient rinsing.
• Failure to comply with the proportions of ingredients when marinating (not enough salt or vinegar).
• A large number of third-party ingredients (onions in preserves often cause fermentation).
• No sterilization of jars or lids.
• Failure to comply with storage conditions for canned mushrooms.
• A loose lid and oxygen getting inside the can.
• Violation of cooking technology (boiling mushrooms for insufficiently long time, etc.).
• Use for cooking spoiled mushrooms.

How to tell if canned mushrooms have gone sour

As for how to identify a sour twist with mushrooms, everything is a little simpler here. At the initial stages, as a rule, no signs of damage are observed, but later they become quite bright.

• Usually, a swollen lid and cloudy marinade indicate that the product has soured.
• Foam forms in the upper part of the workpiece, which subsequently turns into mold and grows first at the top and then falls below. E
• Another sign of a spoiled product is an unpleasant sour smell emanating from the contents of the jar. But to find it, the container will have to be opened.

If you think the twist has gone bad, get rid of it immediately, as eating such a product will inevitably lead to severe food poisoning.

How to tell if canned mushrooms have gone sour

Is it possible to get poisoned by milk mushrooms?

Among the huge number of mushrooms in Rus', milk mushrooms have always occupied a special place.
Their special taste attracted a huge number of fans. But most people don’t even think about the fact that these mushrooms are conditionally poisonous. Therefore, let's figure out in this article whether it is possible to get poisoned by milk mushrooms.

Types of milk mushrooms and causes of poisoning

The main causes of poisoning with these mushrooms are the inability to distinguish false milk mushrooms from real ones and failure to follow the rules for their preparation.

In the West, these mushrooms were never recognized as suitable for consumption, but in Russia, milk mushrooms, as we have already said, are considered conditionally edible. Before use, such a mushroom must undergo culinary processing (soaking in water for at least three days). Otherwise, they have an unpleasant, burning taste and can cause poisoning.

Botanists distinguish between true and false milk mushrooms.

Real milk mushroom

Real breast milk has original taste qualities.
In adult form, this mushroom is very easy to distinguish from others. It has a large funnel-shaped cap and a short stem. The pulp of the mushroom has a sweetish, pleasant smell. But this type of milk mushroom requires soaking for three days, changing the water every 4 hours. Only after this treatment are the mushrooms boiled and salted.

False breast

Among the false milk mushrooms there are:

• pepper milk mushrooms;
• violin;
• camphor milk mushroom.

The first two types have dry, depressed, cream-colored caps.
It should be noted that these types of mushrooms secrete a significant amount of milky juice. Pepper milk - its name speaks for itself, it has a burning peppery smell.

The violin can be distinguished by its characteristic creaking sound when a sharp object is passed over the mushroom cap.

Camphor milk most often causes poisoning. This is explained by the fact that a huge amount of muscarinic substances accumulates in it. Initially, the camphor milk mushroom has a characteristic smell, which changes to a coconut smell as the mushroom ages. If you press on the surface of the cap of such a mushroom, a dark golden-brown spot will appear.

Symptoms of milk mushroom poisoning

Milk mushroom poisoning can manifest itself with various symptoms after a certain time.

Regardless of the type of poisoning by these mushrooms, the main symptom is gastroenterocolitis. The only difference will be in the latent period:

• with a short latent period, it takes from 30 minutes to 2 hours from the moment of eating mushrooms to the development of the clinical picture of poisoning;
• with a long latent period from two to 48–72 hours from the moment of eating mushrooms.

There are cramps and pain in the abdomen, nausea, vomiting, intestinal colic and diarrhea. Everything is accompanied by loss of water and salts and the development of dehydration and electrolyte disturbances.

Treatment of milk mushroom poisoning

If started in a timely manner, treatment is not particularly difficult.
General principles of treatment for poisoning with these mushrooms:

• stopping the entry of poison into the body;
• removing poison from the body (gastric and intestinal lavage, enterosorbents);
• symptomatic therapy (most often antiemetics);
• method of forced diuresis (infusion therapy and prescription of diuretics).

First aid

If the above symptoms appear, you must call an ambulance team. But before the paramedic arrives, you must:

• rinse the stomach by drinking more than 5 glasses of saline solution (one tablespoon of salt per liter of water), induce vomiting by pressing the tip of a spoon on the root of the tongue;
• if possible, drink a laxative (vaseline or linseed oil);
• go to bed, cover yourself with a warm blanket, warming your limbs;
• Constantly drink saline solutions or warm water.

It should be remembered that in case of any food poisoning, eating food and alcoholic beverages is strictly prohibited. Taking antipyretic and painkillers is also not allowed. Since such measures can erase the clinical picture of poisoning and mislead the doctor.

It is best if there is an adult with the victim who can describe the cause of this condition and describe the manipulations carried out at the pre-medical stage.

Treatment in a medical facility

After collecting an anamnesis (interview) in the hospital, the poisoned person will have his stomach washed out.
Depending on the level of consciousness, this manipulation can be performed either independently or through a nasogastric tube. Gastric lavage is best done in the first two hours after the appearance of clinical signs of poisoning. The dose of liquid for gastric lavage should be 8–10 liters (for an adult). In addition to gastric lavage, in the hospital they will definitely cleanse the intestines with an enema. It also needs to be done in the first two hours after signs of poisoning appear.

After such unpleasant manipulations, the doctor will prescribe the patient drugs for enterosorption:

• Activated carbon;
• Polyphepan;
• Enterodesis;
• Enterosgel;
• Smecta.

Laxatives are prescribed immediately after gastric lavage at a dosage of one gram per kilogram of body weight orally. If vomiting occurs, this drug must be taken again after 30–40 minutes.

The next stage of treatment is forced diuresis with the help of diuretics (Furosemide).

Ringer's solution or isotonic sodium chloride solution is administered intravenously to eliminate dehydration and prevent collapse (acute vascular insufficiency, accompanied by a drop in arterial and venous pressure). Drugs to increase blood pressure (Mezaton, Noradrenaline) are also used.

It should be remembered that only specialized medical care can prevent possible serious complications. And lost time can be fatal for the patient.

Measures to prevent mushroom poisoning

Not all people know that even true milk mushrooms can cause acute poisoning under unfavorable environmental conditions.
When picking mushrooms, you should pay attention to the presence of any industrial enterprises, highways, or factories nearby. Thus, when collecting and preparing mushrooms, you should follow some simple rules:

• collect in the forest only when you are absolutely sure that it is milk mushrooms in front of you (and be able to distinguish real ones from false ones);
• Avoid places with high concentrations of toxic substances (highways, industrial production) for collecting mushrooms;
• soak the milk mushrooms for at least three days, changing the water every four hours;
• After soaking, the milk mushrooms must be boiled and then salted.

Thus, if certain conditions are met, you can completely safely enjoy the results of the mushroom harvest. Is it possible to get poisoned by salted milk mushrooms? - no, if the mushrooms are collected correctly and soaked before salting.

How to revive pickled mushrooms if they foam and how long can they be saved?

As noted above, the appearance of signs of spoilage of canned mushrooms a week or a month after the cans are sealed means that the product should be thrown away. Toxins penetrate inside the mushrooms and the entire contents of the jar become poisoned.

If a small foam has formed in the mushrooms on the first or second day after marinating, the workpiece can still be saved. Most likely, there was simply an error in the proportions of the ingredients, which led to the marinade turning sour.

In this case, the jars need to be opened and all the brine drained. Next, the mushrooms are separated from other ingredients (onions, garlic, herbs) and washed under running water. After this, they need to be poured with boiling water and boiled for about five minutes. Then the water is drained, new boiling water is poured in and the mushrooms are boiled again for five minutes.

After this, the product can be marinated again according to the recipe. During boiling, all the sour marinade comes out of the mushrooms and they return to a clean boiled state. There is no need to cook them any more - just add new marinade.

By the way, this same method can be used if too much vinegar was poured during canning and the mushrooms turned out to be too sour.