Pufferfish prepared and consumed directly leads to poisoning symptoms… 4 citizens in Busan transported to hospitals
In Busan, an incident occurred where 4 citizens who prepared and consumed pufferfish outside of a specialized restaurant displayed symptoms of poisoning and were transported to hospitals.
On the 29th at 3:38 PM, the Busan Fire and Disaster Headquarters reported on the 30th that a call was received at 119 stating, "There are people experiencing dizziness and paralysis after eating pufferfish soup" in Gijang County.
Following the report, the 119 emergency crew promptly dispatched to the scene and swiftly transported four men and women in their 50s to 70s to a nearby hospital. Fortunately, those transported to the hospital were reported to be in a condition that did not endanger their lives.
It is known that they experienced dizziness and paralysis after personally preparing and consuming pufferfish at a location that is not a specialized pufferfish restaurant.
The dangers of pufferfish poison and poisoning symptoms
According to the National Fisheries Research and Development Institute, the toxin found in pufferfish, called 'tetrodotoxin', is a potent neurotoxin that is 1,000 times more toxic than cyanide and possesses characteristics that make it resistant to destruction even during the cooking process.
This toxin is distributed throughout the body in the pufferfish's internal organs, testes, liver, blood, and muscle, posing serious risks when prepared without professional knowledge.
The lethal dose of tetrodotoxin is around 2 mg, meaning even a very small amount can result in fatal consequences.
If poisoned by pufferfish, initial symptoms appear within 20 minutes to 6 hours after consumption, including numbness in the lips or tip of the tongue.
If symptoms worsen, full-body paralysis and lowered blood pressure may occur, and in severe cases, respiratory failure can lead to death, necessitating extreme caution.
This incident has once again highlighted the risks associated with preparing pufferfish and the importance of safe handling by professionals.
