BfR advises 15-minute cooking time to prevent wild mushroom poisoning

The Federal Institute for Risk Assessment (BfR) is advising foragers to cook wild mushrooms for at least 15 minutes to reduce the risk of poisoning. Experts note that many edible mushrooms contain heat-sensitive toxins or indigestible substances that only become harmless through thorough heating, regardless of the specific recipe used.

Additional risks include consuming overmature specimens, which can cause gastrointestinal issues due to protein decomposition. Mushroom expert Christina Kiesewetter noted that the current mushroom yield has been relatively poor overall, though conditions in North Saxony are rated as moderate.

Data from the BfR indicates that in Germany, there are typically between 280 and 680 hospitalizations due to mushroom poisoning annually, with zero to seven registered deaths per year. Projections suggest there could be up to 170 severe poisoning cases and 14 deaths annually nationwide. To better track these incidents, the institute is developing a central poisoning register.