In late March and April, a severe food poisoning outbreak linked to Dave's Sushi in Bozeman, Montana, claimed the lives of two people and left 51 others sickened. The incident has brought attention to the lack of knowledge surrounding morel mushrooms and the potential risks involved in their preparation.

The U.S. Food and Drug Administration (FDA) conducted an investigation into morel mushrooms following the outbreak. Their findings indicated that undercooked or raw morels were the likely cause of the illnesses. In response, the FDA issued its first guidelines on preparing morels, stating that proper cooking procedures can help reduce toxin levels. However, the agency also emphasized that even with proper preparation, there is no guarantee of safety.

The limited public health information and medical literature on morels have posed challenges for understanding their risks. The FDA's investigation of the mushrooms taken from Dave's Sushi revealed no specific toxins, pesticides, pathogens, or compounds. This lack of information further complicates efforts to prevent such outbreaks in the future.

Morels, described as a "boutique item" by Aaron Parker, the owner of Dave's Sushi, are popular and expensive delicacies. They can cost up to $40 per pound during the spring and fall seasons when they are in high demand. The rising prices make it crucial for chefs and consumers to be aware of the potential dangers associated with these mushrooms.

The traditional method of sautéing morels has often been recommended to preserve their distinct earthy flavor. However, at Dave's Sushi, a marinade, sometimes followed by boiling, was used to prepare the raw mushrooms. After conducting his own investigation, Parker discovered that boiling the morels for 10 to 30 minutes is the safest cooking method.

Surprisingly, many chefs across the country, including Parker, were unaware of the inherent risks of morel mushrooms, regardless of preparation. This lack of awareness highlights the need for better communication and education on mushroom safety within the culinary industry.

The FDA's Food Code indicates that the majority of the over 5,000 fleshy mushroom species found in North America have not been tested for toxicity. Among those that have been tested, some are deadly, while others are toxic whether raw or cooked. False morels, which resemble edible morels, can also be toxic. Therefore, it is crucial to exercise caution when consuming wild mushrooms.

The North American Mycological Association reported 1,641 cases of mushroom poisonings and 17 deaths caused by mushrooms from 1985 to 2006. While 129 of those cases were attributed to morels, no deaths were reported. Further research and understanding of the toxins present in these mushrooms are necessary to ensure public safety.

The outbreak at Dave's Sushi is one of the first reported cases in the United States related to morel mushrooms. However, similar incidents have occurred abroad, such as a morel food poisoning outbreak in Spain in 2019, which sickened around 30 customers, with one fatality. In Vancouver, British Columbia, raw morels served on a pasta salad poisoned 77 consumers, though no deaths were reported.

Before the recent guidelines were issued, the FDA's Food Code simply required that serving wild mushrooms should be approved by a regulatory authority. Regulations regarding the sale of wild-picked mushrooms vary among states, with Montana and several others allowing sales if they come from a licensed seller. However, there is a need for improved communication and standardized guidelines to ensure the safe handling and consumption of wild mushrooms.

The lack of emphasis on educating consumers about proper mushroom preparation is a concerning issue. More awareness and information are needed to ensure that individuals understand the risks associated with consuming raw or undercooked mushrooms. The North American Mycological Association plans to update its website with prominent information about the importance of cooking mushrooms, specifically highlighting the risks associated with morels.

As the investigation continues and more information becomes available, it is crucial for both chefs and consumers to stay informed about the potential risks involved in handling and preparing morel mushrooms. Proper cooking techniques, adequate labeling, and improved communication within the culinary industry can help reduce the occurrence of mushroom-related food poisonings and promote safer consumption practices.