TAIPEI (Taiwan News) — The Food and Drug Administration reported there were six instances of pufferfish poisoning in Taiwan between 2015 and last year, resulting in 18 people being affected, including one death.
The administration said that pufferfish contain a deadly neurotoxin, primarily concentrated in their liver, ovaries, intestines, and skin. The toxin is heat-resistant and cannot be removed through cooking, per CNA.
If the fish is not prepared properly, symptoms of poisoning, such as numbness in the hands and feet, headaches, and vomiting, can appear within 10 to 45 minutes of consumption. In severe cases, the poison can lead to respiratory failure and death.
Yang Chen-chang (楊振昌), director of the poison control center at Taipei Veterans General Hospital, said there is no antidote for pufferfish toxin. Treatment mainly includes supporting the person's breathing, removing stomach contents, and giving diluted activated charcoal and laxatives to speed up the removal of the toxin.
Yang advised against repeatedly freezing and thawing seafood, noting that improper handling may increase the risk of food poisoning. The administration also warned the public to avoid eating seafood from unknown sources. Anyone who feels unwell after consuming seafood should seek medical attention immediately and keep any leftovers for testing.
In December 2023, nine people in Nantou ate pufferfish soup, resulting in one death and eight falling ill. The administration said the fish involved was the green rough-backed puffer, a species found in waters around Taiwan, and noted that nearly all parts of the fish contain a deadly toxin.
Yen Tzung-hai (顏宗海), director of the Clinical Poison Center at Chang Gung Memorial Hospital, also warned against eating blue-ringed octopus, noting that its deadly toxin can cause paralysis or shock and is not removed by cooking. He added that its appearance closely resembles baby octopus used in dishes, increasing the risk of accidental consumption.
