- 日本食品化学学会誌 (ISSN:13412094)
- vol.26, no.1, pp.56-62, 2019 (Released:2019-04-26)
In 2016, in the Osaka Prefecture (Japan), a food poisoning case occurred due to consumption of the fruiting bodies of
Chlorophyllum molybdites (Ooshirokarakasatake in Japanese), a toxic species of mushroom. When food poisoning is suspected
to have been caused by toxic mushrooms, it is necessary to quickly identify the causative species. If a sufficient amount of
unconsumed, pre-cooked mushroom sample exists, identification of the species can performed via examination with an optical
microscope; it is also possible to identify the species using DNA sequence analysis. However, when the remaining amount of
unconsumed mushroom is small, or has been cooked or highly processed, species identification using these methods is difficult.
Here, we describe a new method of mushroom species identification using real-time PCR based on previous PCR methods, and we
demonstrate that this new method is effective at identifying samples that are very small, cooked, or highly processed.