Food Poisoning

Nutrients connected to Food Poisoning

A link means the body needs the nutrient for this, or that low intake is linked to it. It does not mean extra supplements help if your intake is already adequate; each link shows how strong the evidence is.

• MorelDocumented risk

  Raw or undercooked morels caused a 2023 outbreak of gastrointestinal illness in Montana; thorough cooking is advised.

• Honey mushroomDocumented risk

  Honey mushroom can cause a short stomach illness, especially if not cooked well.

• Parasol mushroomDocumented risk

  Mistaking the poisonous green-spored lepiota for a parasol is a recorded route to gut poisoning.

• False MorelDocumented risk

  Eating false morel causes poisoning with stomach symptoms, and sometimes liver and nerve effects.

• Jack-o'-lantern mushroomDocumented risk

  Eating this mushroom is a form of mushroom poisoning.

• Angel wingDocumented risk

  The 2004 outbreak was reported as food poisoning linked to the mushroom.

• Livid pinkgillDocumented risk

  Eating it is a form of mushroom poisoning.

• Yellow stainerDocumented risk

  Mushroom poisoning of the stomach-and-bowel type; the mushroom is a poisonous species, not a spoiled food.

• Green-spored parasolDocumented risk

  Poisoning follows eating the mushroom, including cooked meals.

• Poison pieDocumented risk

  Eating it is a form of mushroom poisoning.

• Devil's boleteDocumented risk

  Eating it is a form of mushroom poisoning.

• Tiger tricholomaDocumented risk

  Eating this mushroom is a form of mushroom poisoning.

• Beautiful clavariaDocumented risk

  Eating this mushroom is a form of mushroom poisoning.

• Kidney BeansDocumented risk

  Raw or undercooked red kidney beans can cause poisoning from the lectin PHA. Proper boiling or canning removes the risk.

• Navy BeansDocumented risk

  Raw or undercooked beans can cause nausea, vomiting and diarrhea from lectin; cook fully.

• White Beans (Cannellini & Great Northern)Documented risk

  Raw or undercooked beans can cause nausea, vomiting and diarrhea from lectin; cook fully.

• Lima BeansDocumented risk

  Raw or undercooked beans can cause nausea, vomiting and diarrhea from lectin; cook fully.

• Mung BeansDocumented risk

  Raw or undercooked beans can cause nausea, vomiting and diarrhea from lectin; cook fully.

• Adzuki BeansDocumented risk

  Raw or undercooked beans can cause nausea, vomiting and diarrhea from lectin; cook fully.

• Bean Sprouts (Mung & Lentil Sprouts)Documented risk

  The FDA names raw sprouts as a food that can carry Salmonella, Listeria and E. coli.

• Alfalfa & Clover SproutsDocumented risk

  Raw alfalfa and clover sprouts are a documented source of food poisoning; the FDA and CDC advise high-risk groups to avoid them raw and to cook sprouts thoroughly.

• CilantroDocumented risk

  Fresh cilantro was linked to a 2023 Alabama cyclosporiasis outbreak of 47 cases; CDC says washing may not remove the parasite.

• Wood earDocumented risk

  One fatal case of bongkrekic acid poisoning followed eating wood ear soaked about five days; contaminated food can look and taste normal.

• St George's mushroomDocumented risk

  Poisoning follows if the poisonous look-alike is eaten by mistake, and stomach illness can follow raw, spoiled or undercooked mushrooms in general.

• Clouded agaricDocumented risk

  Eating clouded agaric was linked to diarrhoea, nausea and vomiting in poisoning reports (4 Sardinian cases).

• Horse mushroomDocumented risk

  Yellow-staining Agaricus relatives cause stomach and bowel poisoning.

• Shaggy parasolDocumented risk

  Some people get a stomach upset from cooked shaggy parasol, and a poisonous look-alike causes severe gut illness.

• Common earthballDocumented risk

  Accidental ingestion produces a food-poisoning-type illness; this is a toxin reaction, not an infection.

• CucumbersDocumented risk

  Fresh cucumbers have been linked to Salmonella outbreaks; wash, scrub, keep cold and avoid recalled products.

• Zucchini (Courgette)Documented risk

  Bitter zucchini with high cucurbitacin levels can cause vomiting, diarrhea and dehydration; BfR advises not using zucchini that tastes bitter.

• Woolly milkcapDocumented risk

  Mushroom poisoning with short delay shows as gut illness; no species-specific data found.

• Ginkgo NutsDocumented risk

  Ginkgo seed poisoning is a natural-toxin food poisoning with vomiting, diarrhea and convulsions, starting 1 to 12 hours after eating.

• Cranberry Beans (Borlotti)Documented risk

  The FDA says PHA in raw or undercooked beans can cause nausea, severe vomiting and diarrhea. Beans of this species had high raw lectin activity in a lab study; no cranberry-bean poisoning report was read.

• Tepary BeansDocumented risk

  The plant reference reports high raw lectin activity and deaths in mice and rats fed raw flour, removed by soaking and cooking. No human poisoning report was read; the FDA describes PHA poisoning for raw or undercooked beans in general.

• Moth Beans (Matki)Documented risk

  Raw sprouts of seed legumes have been linked to Salmonella and E. coli outbreaks in a CDC journal review; moth bean sprouts are not named. The review also lists lectins in moth beans that cooking deactivates.

• Hyacinth Beans (Lablab)Documented risk

  Mature dried seeds are a low-severity poison if eaten in large amounts without thorough boiling (NC State). The sources give no case reports.

• Jack Beans (Caution)Documented risk

  Raw or undercooked seeds are harmful to animals; the same genus has caused human poisoning with undercooked immature seeds (sword bean). Not reported for jack beans in the sources read.

• Hairy wood earDocumented risk

  A fatal bongkrekic acid case followed a related wood ear soaked about five days; contaminated food can look and taste normal. Not reported for A. polytricha specifically.

• The princeDocumented risk

  Poison-centre registers list A. augustus among Agaricus linked to stomach upset; cause (mushroom itself, misidentification or raw eating) is not stated.

• WatermelonDocumented risk

  FDA gives specific handling advice for melons (scrub the rind, refrigerate cut pieces).

• Arugula (Rocket)Documented risk

  Raw leafy greens can carry germs; wash loose leaves and keep greens cold.

• BeechnutsDocumented risk

  Raw beechnuts are reported by consumer and poison-information sources to cause poisoning symptoms in larger amounts; no medical study was read.

• Brown RiceDocumented risk

  The NHS gives refrigeration and reheating steps for cooked rice; improper storage of leftovers is a food-safety concern.

• Whole Wheat & Wheat BerriesDocumented risk

  Cooked grains left at room temperature can grow bacteria whose toxins survive reheating. Raw flour is not treated to kill germs.

• SpeltDocumented risk

  Cooked grains left at room temperature can grow bacteria whose toxins survive reheating. Raw flour is not treated to kill germs.

• Farro (Emmer)Documented risk

  Cooked grains left at room temperature can grow bacteria whose toxins survive reheating. Raw flour is not treated to kill germs.

• Khorasan Wheat (Kamut)Documented risk

  Cooked grains left at room temperature can grow bacteria whose toxins survive reheating. Raw flour is not treated to kill germs.

• BulgurDocumented risk

  Cooked grains left at room temperature can grow bacteria whose toxins survive reheating. Raw flour is not treated to kill germs.

• FreekehDocumented risk

  Cooked grains left at room temperature can grow bacteria whose toxins survive reheating. Raw flour is not treated to kill germs.

• LentilsDocumented risk

  Health Canada lists lentils among legumes with lectins; its poisoning guidance is for undercooked red kidney beans. Raw or lightly cooked sprouts are a separate food-poisoning risk per CDC.

• HummusDocumented risk

  A tahini-linked Salmonella outbreak shows ingredient safety matters; keep refrigerated and follow label directions.

• Canned Beans (Drained, Rinsed)Documented risk

  Raw or undercooked red kidney beans can cause vomiting and diarrhea; canned beans are already cooked and considered safe.

• Mesquite Pod FlourDocumented risk

  Raw flour can carry germs; cook or bake all flour dishes. No data for mesquite flour specifically.

• Chickpea Flour (Besan)Documented risk

  Raw flour or batter can carry germs; cook or bake fully.

• Pulse Flours (Lentil, Pea & Fava)Documented risk

  Raw flour can carry germs and raw legumes contain lectins; cook all flour dishes fully.

• Refried BeansDocumented risk

  Homemade or catering-size batches held at unsafe temperatures can cause C. perfringens food poisoning per CDC general guidance; canned beans are cooked.

• SmoothiesDocumented risk

  Outbreaks have been linked to smoothies made with unpasteurized juice; confirm the juice is pasteurized and wash produce.

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