Edible and toxic mushrooms. Differences and similarities J. A. SÁNCHEZ RODRÍGUEZ

In the Kingdom of Mushrooms there are edible mushrooms that every year attract a multitude of enthusiasts for their organoleptic characteristics but there are also toxic species that are harmful to health and can be fatal.

In recent decades this exciting world of mushrooms has surprised us by the emergence of new toxic species and the discovery of new types of poisoning.

This book is a novel contribution for amateurs because it describes and compares the most frequent edible species with similar toxic ones, explains the different types of poisoning with the species that cause them and with color photographs, as well as the symptoms and treatments.

To further assist the reader we have used the existing regulations, Royal Decree 30/2009, of January 16, establishing the health conditions for the marketing of mushrooms for food use, adapted to new knowledge and studies conducted in recent decades that, for example, prohibits the consumption of species such as Tricholoma equestre = T. auratum which was traditionally considered edible.

INDEX :

Marketing of mushrooms for food use. Wild mushrooms that can be marketed fresh. Cultivated mushrooms that can be marketed fresh. Mushrooms that can only be marketed after processing. Mushrooms that cannot be marketed in any presentation. Poisonous mushrooms. Most frequent intoxications. Long incubation intoxications. Short incubation intoxications. Other intoxications. Edible and toxic mushrooms. Differences and similarities.

FEATURES :

• 301 pages
• Format 17 x 24
• Edition 2013
• ISBN: 9788484765073