野生菌丰收季如何安全尝鲜？云南各界接力守护

盛夏的热度仍在继续，云南等地迎来了野生菌的丰收季，也掀起了每年一度的“吃菌热”。松茸、见手青、牛肝菌等山珍纷纷上市，吸引着无数食客争相尝鲜。

7月23日，位于昆明老街的爱尚菌·野生菌火锅昆明老街二店，客人在用餐。（严玉洁 摄）

云南省疾病预防控制中心营养与食品卫生所所长、主任医师刘志涛表示，云南是全球野生菌品种和数量较多的地区，约有900余种，约占全球种类的36%，占全国种类的90%。

Liu Zhitao, director of the Nutrition and Food Hygiene Institute at the Yunnan Provincial Center for Disease Control and Prevention, said that the region is home to around 900 varieties, representing roughly 36 percent of all known species and 90 percent of China's wild mushroom diversity.

刘所长说：“全国已知有毒野生菌500余种，云南有200余种，其中20余种剧毒。许多危险品种与可食用品种外形极为相似，即使是富有经验的采菌人，单凭肉眼也很难辨别。”

"Of the over 500 toxic wild mushroom species documented across China, more than 200 are found in Yunnan, and among these, over 20 are considered highly lethal," said Liu. "Many of the dangerous varieties closely resemble safe ones, making visual identification challenging even for experienced foragers."

2021年7月，刘志涛（右一）在普洱市澜沧县向村民科普野生菌知识。

随着云南省在6月至8月进入野生菌采摘旺季，当地卫生部门已推出分级风险评估体系，将全省129个县（市、区）划分为高、中、低三个风险等级，以预防中毒事件发生。

In the midst of the southwestern province's peak wild mushroom season, from June to August, local health authorities have rolled out a tiered risk-assessment system to prevent poisoning incidents, classifying all 129 county-level administrative divisions into high, medium, and low-risk zones.

据刘所长介绍，等级划分主要综合了三个关键指标：过去三年的野生菌中毒情况、居民野生菌中毒知识知晓情况，以及当地医疗救治能力。

“对于高风险地区，相关部门正加大预防力度，强化中毒监测分析，加强乡镇卫生院医疗培训，提升县级医院重症监护能力，建立顺畅的转诊通道。”

According to Liu, the province's risk index measures poisoning incident data from the past three years, public awareness of mushroom safety, and local healthcare capacity.

"For high-risk counties, authorities are stepping up prevention efforts with targeted measures, including strengthened poisoning monitoring and analysis, enhanced medical training at township health centers, improved intensive care capabilities at county-level hospitals, and the establishment of smooth patient-transfer channels," Liu added.

在中国社交媒体平台小红书上，一个网友写道：“我去年吃了一盘见手青中毒了，我家冰箱跟我家的洗衣机借钱，洗衣机说没有，然后又找我借钱。后来我治好了，把冰箱和洗衣机换了，我害怕……”

食用毒菌子幻觉图（AI生成内容）

"In 2025, I ate a plate of mushrooms and was poisoned. Then I found that my refrigerator wanted to borrow money from the washing machine. The washing machine said it didn't have any. So the refrigerator came to me for money. After I recovered from the poisoning, I bought a new refrigerator and a new washing machine because I was scared," one comment read on China's social media platform, Xiaohongshu (Red Note).

小红书网友评论（图源网络）

普洱市中心医院急诊科主任肖云倩表示，每年都会出现令人揪心的蘑菇中毒案例。自5月下旬以来，已接诊约100例中毒患者。

Horror stories of mushroom poisoning crop up every year, according to Xiao Yunqian, director of the emergency department of Pu'er City Central Hospital. Since late May, there have been about 100 cases.

8月5日，肖云倩在给病人看诊。（普洱市中心医院 宝政艳 摄）

肖云倩说：“我们接诊的患者主要症状是肠胃炎、出现幻觉、神经症状、肢体麻木、流口水。如果出现野生菌中毒症状，应立即就医，并带上剩余的蘑菇或呕吐物、排泄物样本，以便医院进行检测。”

"As for the symptoms, the primary cases we've been treating include gastroenteritis, hallucinations, neurological issues, numbness in the limbs, and drooling," Xiao said. "People should seek immediate medical attention if they experience symptoms of wild mushroom poisoning and bring any leftover mushrooms or samples of vomit or excreta to be tested at the hospital."

在医疗专家开展救治的同时，野生菌交易和餐饮行业的从业人员则把重点放在预防上。

丽江食用菌（松茸）交易中心总经理罗伟介绍，该中心已聘请经验丰富的菌农，并为他们提供专业培训，以指导游客进行采摘，帮助游客避开有毒品种。

图源：视觉中国

罗伟说：“交易中心也制作了有毒蘑菇宣传海报，分发给游客，让他们有一个基本的辨别。”

Apart from medical experts, people working in the commercial mushroom trade and culinary field are focusing on prevention.

Luo Wei, general manager of a mushroom trading center in Lijiang, said the center had hired experienced mushroom farmers and trained them to guide tourists through the foraging process to help them avoid toxic species.

"The center has produced posters of poisonous mushrooms and distributed them to visitors for basic identification," Luo said.

菌农（左）向游人讲解野生菌知识。（丽江融媒记者 赵庆祖 摄）

爱尚菌·野生菌火锅昆明老街一店、二店厨师长张建强表示，所有蘑菇在烹饪前都必须经过经验丰富的工作人员筛选，并且必须彻底煮熟。他说，炒制的菌菇需要多放油，让炒的时间长一点，如果是煮菌子，一定要保证煮25分钟以上，同时多放蒜，蒜能起到杀菌的作用。

Zhang Jianqiang, executive chef at two Aishangjun mushroom hotpot restaurants near Kunming's old town, said all mushrooms must be screened by experienced staff before cooking. All must be thoroughly cooked. Stir-fried varieties require generous oil and extended cooking time, while boiled mushrooms require at least 25 minutes in the heat, Zhang said. Adding plenty of garlic can help reduce bacterial risks.

爱尚菌·野生菌火锅官渡古镇店的厨师在处理食材。

近年来，菌子中毒的相关话题也引发学术界关注。根据中国疾病预防控制中心近日发布的一份报告，去年全国27个省级行政区共记录蘑菇中毒事件828起，波及2165人。受影响最严重的五个省份为湖南、贵州、云南、四川和山东。

According to a recent report published in China CDC Weekly, 828 mushroom poisoning incidents were recorded across 27 provincial-level regions in China last year, affecting 2,165 people. The five provinces with the most cases were Hunan, Guizhou, Yunnan, Sichuan, and Shandong.

值得注意的是，山东省中毒病例数大幅上升，跃居第五位。研究人员将这一变化与气候变化联系起来。2025年中国经历了明显的气候变暖和降雨量增加，这可能促使有毒蘑菇的栖息地向北扩展，从而导致山东等北方省份的中毒率升高。

Shandong climbed to fifth place with a sharp increase in cases, a shift that researchers link to climate change. China experienced pronounced warming and increased rainfall in 2025, which likely expanded the habitat of toxic mushrooms northward and contributed to the higher rate of poisonings.

尽管中毒事件和涉及人数创下七年来新高，但死亡人数却为有记录以来最低。死亡率降至0.6%，为2019年以来最低水平。研究人员将这一趋势归因于公众对蘑菇风险认知的提高、应急响应时间的缩短以及临床治疗效果的提升。

Although the number of incidents and people reached a seven-year high, fatalities were the lowest on record. The death rate fell to 0.6 percent, the lowest since 2019. Researchers attribute the encouraging trend to greater public awareness of mushroom risks, quicker emergency response times, and more effective clinical treatment.

报告还指出了一个新问题：在20起独立事件中，有69名患者食用了从市场购买的有毒蘑菇。其中，4起案例与网购野生菌有关。

The report also pointed to a new concern: Sixty-nine patients in 20 separate incidents had eaten poisonous mushrooms purchased from commercial sources. Of those, four cases were linked to wild mushrooms purchased online.

小编敲黑板（认真脸）：红伞伞，白杆杆，吃完一起躺板板；蘑菇美，滋味鲜，要想保命得加盐。

切记，不认识的菌子不采不买不吃！烹调时务必炒熟煮透，不留隔夜菜，不给幻觉留机会！

记者：王松松 严玉洁

编辑：夏梦晨

实习生：李沐融

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