Health groups are urging people to be cautious while eating mushrooms picked from the wild, after the recent death of a Melbourne woman who had consumed death cap mushrooms earlier this week.

The death of the 50-year-old woman of Chinese origin was confirmed by Melbourne’s Austin Hospital on Friday evening. While the other members of the woman’s family had also eaten the poisonous fungi, they had already been discharged after treatment at the Hospital.

According to a Herald Sun report, medical authorities are of the opinion that the cause of the death of the woman was that she had eaten two meals that contained death cap mushrooms which had been picked from a park in Box Hill.

As per the medical experts, the entire death cap mushroom is considered poisonous, and it can mostly turn out to be fatal to consume even one of the silky white-to-greenish-brown capped, white-gilled fungi.

With death cap mushrooms largely often found near oak trees, and white gills and cup or bulge at the base being the key signs of their identification, medical toxicologist Fergus Kerr said it often took hours for the effect of the mushrooms to hit patients; and added that these mushrooms usually had a 50 percent mortality rate when consumed.