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Death Cap mushrooms kill family in Buriram

In Buriram, a province in the rural northeast farming region of Thailand, three family members died in agony after consuming Death cap mushrooms (Amanita phalloides).

The foragers mistakenly identified them as fungi locally known as Goose egg mushrooms. These mushrooms are edible and abundant throughout Thailand’s assorted climates. Typically, they’d be used to cook many of the internationally familiar Thai dishes, such as Tom Yum.

Against the advice of a neighbor, the Grandmother of the family made curry with the Death Cap mushrooms. Within the day, her son, daughter-in-law, and granddaughter fell sick and were hospitalized in Buriram with abdominal pain, vomiting, and diarrhea. Over the coming weeks, they died, one by one, of organ failure led by Amitoxins that destroyed their liver and kidneys.

Mushroom poisoning is somewhat common in Thailand, especially during the rainy season when wild mushrooms are abundant and the trade thrives. In 2022, there were over 800 reported cases of mushroom poisoning, with several fatalities.

The Death cap mushroom is one of the most poisonous globally and is responsible for the majority of mushroom poisoning fatalities. The toxin, amatoxin, disrupts RNA polymerase II, leading to cell death in the liver and kidneys. Public health authorities in Thailand have been educating rural communities on the dangers of foraging wild mushrooms, but incidents persist. Despite efforts, many rural populations remain at risk due to traditional foraging practices and misidentification of toxic species.