How do you judge whether a mushroom is bad or not

Whether mushrooms have gone bad can be determined by observing their color, odor, texture, gill state, and storage time. Fresh mushrooms usually have a uniform color, a fragrant aroma, a tight texture, and dry and intact gills. If they appear sticky, black, sour, or moldy, they have spoiled.

The surface of fresh mushrooms should present a uniform white, light brown, or primary color, without localized yellowing, greenish or blackening. The connection between the cap and stem is tight and inseparable, with a dry and slightly elastic touch. The color of the gills is pure, without moisture adhesion or discoloration. Normal mushrooms have a fresh scent of soil and vegetation. If they emit sour, putrid, or pungent odors, they should be discarded immediately. After purchase, it is recommended to refrigerate and store unwashed mushrooms in paper bags for 3-5 days. Mushrooms that have been stored for too long or have been damp may have blackened edges on the cap, oozing mucus on the surface, or growing white fuzz. After incision, the interior turns yellow or red, and the gills become sticky with dark liquid seeping out. Some poisonous mushrooms may produce fluorescent reactions after spoilage, and may appear weak blue-green at night. Wild mushrooms are more prone to decay, and if left untreated within 6 hours after harvesting, they may breed Clostridium botulinum. If you accidentally consume spoiled mushrooms and experience symptoms such as vomiting and diarrhea, you should bring the residue and seek medical attention promptly.

When purchasing mushrooms in daily life, it is advisable to avoid purchasing water stained packaging products and prioritize selecting young individuals with incomplete mushroom caps. Keep dry and ventilated during storage, and clean surface dirt with a soft brush before cooking instead of washing with water. For wild mushrooms, even if their appearance is normal, they must be identified by professionals, and ordinary consumers should not eat them on their own. Any suspicious signs of spoilage should be discarded in bulk, and the remaining parts should not be consumed after removing the rotten parts.