A tragic incident in Brazil serves as a cautionary tale about the dangers of consuming poisonous pufferfish. Magno Sergio Gomes, a 46-year-old man, fell into a coma and ultimately lost his life 35 days after cooking and eating a pufferfish that had been gifted to him. The toxins present in the fish are said to be 1,000 times deadlier than cyanide, causing seizures and paralysis.
Gomes’ sister, Myriam Gomes Lopes, shared the details of the incident with Newsflash. The family remains uncertain about the origin of the pufferfish and whether it was caught or farmed. Gomes had no experience in cleaning and preparing pufferfish, but he and an unnamed friend attempted to remove its liver and boiled it before consuming it with lime juice. Shockingly, the friend survived the deadly meal.
According to Lopes, Gomes started experiencing numbness in his mouth less than an hour after eating the fish. He rushed himself to the hospital, but the toxins rapidly took over his body, resulting in cardiac arrest for eight minutes. Multiple seizures followed, significantly impacting his brain function and leaving him with little chance of survival. Gomes was placed on life support but succumbed to the poisoning 35 days later.
The friend who also consumed the pufferfish is still alive but suffering from adverse effects. Lopes revealed that he is experiencing difficulty walking due to neurological damage. While he is on the path to recovery, the incident serves as a stark reminder of the dangers associated with consuming pufferfish.
Pufferfish, also known as fugu in Japan, are inherently dangerous creatures even when they don’t puff up and resemble spiked balloons. National Geographic explains that the poison responsible for Gomes’ death is called tetrodotoxin. This toxin acts as a deterrent for predators but can be lethal to humans. In fact, it is up to 1,200 times more poisonous than cyanide. A single pufferfish contains enough toxin to kill 30 adult humans, and there is currently no known antidote.
Brazil is home to twenty species of pufferfish, with over half of them found in Espirito Santo, where Gomes resided. Unfortunately, the specific species of pufferfish that Gomes consumed remains unknown.
Interestingly, despite the deadly poison, pufferfish is considered a delicacy in Japan. In the country, it is known as fugu and is often consumed raw. Chefs in Japan undergo extensive training, with some sources suggesting a minimum of three years, while others argue for a much longer apprenticeship of at least ten years. Yutaka Sasaki, a fugu specialist with 45 years of experience, emphasizes the importance of proper training when serving fugu.
Japan sees approximately 50 deaths annually due to pufferfish poisoning, with many cases attributed to inexperienced chefs attempting to prepare the dish themselves, much like Gomes did.
The tragic death of Magno Sergio Gomes serves as a stark reminder of the deadly consequences that can arise from consuming poisonous pufferfish. It underscores the importance of proper training and expertise when handling and preparing such delicacies. As tempting as it may be to indulge in exotic dishes, it is crucial to prioritize safety and rely on experienced professionals to ensure a pleasurable dining experience without risking one’s life.
