As we reported a few weeks back, Hungary’s autumn mushroom picking “death season” is in full swing, with numerous people having been poisoned after failing to discriminate between those wild gomba that are safe, and those that are deadly. Unfortunately, there is another gastronomical hazard that strikes down numerous Hungarians every year around this time, and it has already led to several trips to the hospital, and several to the morgue. According to official statistics, emergency rescue teams are called out 50 times every year to rescue people left unconscious in wine cellars due to carbon dioxide poisoning. In about half of the cases the rescuers come too late. The average death toll is around 20 per year.
This year’s grape harvest began early, and so did the poisonings. Last month a man died and a woman was taken to the hospital in two separate incidents in Péteri and Pilis, both in Pest county. Earlier this month two men died in Mór, Fejér county. Meanwhile, according to hirszerzo.hu, two elderly men and a woman were overcome in a cellar last night in Balassagyarmat, Nógrád county. A 60- year-old man was pronounced dead at the scene, and the two survivors were taken to hospital.
Experts say the most at-risk cellars are those of hobbyists, as they tend to be small. As carbon dioxide is heavier than air, it tends to collect close to the ground. (This is why most slope upwards towards the exit.) Therefore, the easiest way to determine if a cellar is safe is to bring a candle and place it on the floor of the cellar. If the flame goes out, the concentration of carbon dioxide is dangerous, and one should leave immediately, meaning not stopping for just one more little drink.
