Which mushrooms can't be eaten?

Recently, Xu Jianchu, a researcher at the
Kunming Plant Research Institute, and Sheng Jun, a professor at Yunnan Agricultural University, jointly combed and systematically examined the global classification of edible wild mushroom species, and formed the most comprehensive scientific list of wild edible mushrooms. The findings were published in the journal Food Science and Food Safety Review.
It is understood that the initial scientific understanding of wild mushroom consumption is based on the traditional collection and use of mushrooms by ethnic communities around the world, but the evidence on the edible characteristics of mushrooms is not perfect, some evidence is ambiguous, mushroom poisoning incidents are not uncommon.
To scientifically test the safety of wild mushrooms, the team systematically collected large data on mushroom consumption in 18 languages from 99 countries and 18 languages between 1849 and April 2020, including 9,783 records of 2,786 mushroom species. Through the new evidence-based classification system, the team conducted an edible classification test and eventually identified 2,189 edible mushrooms, including 2006 that were safe to eat, 183 that needed to be pre-treated, and 50 toxic mushrooms. At the same time, with a rigorous scientific attitude, the team identified 471 species of missing or incomplete evidence of consumption as edible mushrooms.
Xu Jianchu said the study demonstrated the distribution of wild edible mushroom resources around the world and its traditional knowledge system of harvesting and utilization, and established Asia as a "leader" in the field of wild edible mushrooms.
, the study focused on the distribution and safe edibleability of edible mushrooms in geno-class classification units worldwide. The researchers found that the red mushroom genus and goose paste genus mushrooms recorded the highest number of edible species, but accounted for only 11% of all species, while the genus red mushrooms and goose paste contains a variety of deadly mushroom species, indicating that such mushrooms are less safe to eat, should be careful to eat such wild mushrooms. The study also found that the genus Mule and the genus Chick-fil-A had no record of ineptive uncertainty and toxicity, and that edible species accounted for more than 50% of all species, indicating that such mushrooms were more safe to eat.
Xu stressed the need to use more objective and scientific information to determine edibles for mushroom species with conflicting edible and toxicity, and suggested that future reports on mushroom edibles should clearly provide citation sources.
related to the paper: DOI:10.1111/1541-4337.12708