According to the USDA, Americans on average consume roughly 3 pounds of fresh Agaricus mushrooms (portobello, white button and crimini) each year. What we typically think of as a mushroom is the fleshy, fruiting, spore-bearing body of a fungus. While there are approximately 14,000 different species of mushroom, only 300 are edible, 30 of which have been domesticated and 10 of which are grown commercially. Like other foods, mushrooms can become contaminated by bacteria, viruses and toxins. With mushroom consumption on the rise and mushroom foraging increasing in popularity, public health surveillance is essential for the early detection and treatment of mushroom-related illnesses. Join the Integrated Food Safety Centers of Excellence for this webinar where we will talk with experts about mushroom-associated illnesses and the role of public health. Topics will include illness from improperly prepared or foraged mushrooms, and bacterial contamination. The webinar will conclude with a 15-minute Q&A session. Recordings will be available for those unable to attend the live session.