In the autumn and winter seasons, one of the most popular treats on the table is homemade preserves. According to Foodinfo.az, dietitian Yelena Solomatina has stated that the most dangerous preserves for human health are those made from mushrooms.

According to the expert, the porous structure of mushrooms and their growth close to the soil create conditions for the survival of Clostridium spores. These bacteria produce an extremely dangerous botulinum toxin. It is this substance that causes botulism in humans, and without timely medical intervention, it can lead to death.

“Botulinum toxin is so powerful that it can endanger a person’s life within just a few hours. The risk is especially high for children, the elderly, and people with chronic illnesses,” the doctor warned.

Clostridial spores can withstand normal boiling and may survive even after 4–5 hours. They can remain active in preserves for more than half a year. Interestingly, the toxin is not evenly distributed in the jar, so it sometimes happens that although several family members eat from the same preserve, only one shows symptoms of poisoning.

The initial signs of botulism often resemble neurological disorders: drooping eyelids, speech disturbances, drowsiness, poor concentration, and confusion. This can delay an accurate diagnosis, reducing the chances of saving a patient’s life.

The doctor also emphasized the importance of being cautious with mushroom preserves bought from strangers or even prepared by acquaintances. An additional risk factor is the accidental inclusion of poisonous mushrooms (such as the death cap or false mushrooms), as well as the ability of mushrooms to absorb heavy metals from the environment.

The specialist noted that industrially produced mushroom preserves are much safer. Factories use high-pressure and special heat treatment technologies, which minimize the risk of botulism.