Woman’s Battle with Rare Botulism After Eating Fermented Fish

A 24-year-old woman from Phoenix, Arizona, is recovering from a rare and life-threatening illness known as botulism after consuming a meal with friends that involved homemade fermented swordfish. Trinity Peterson-Mayes, a wedding planner, initially felt healthy but experienced alarming symptoms shortly after the meal, as reported by 12News.

After tasting the swordfish, Peterson-Mayes described the experience as unpleasant. “It tasted horrible, I’m going to be so honest,” she stated. Despite her reservations, she thought it was worth trying. Within days, her health took a turn for the worse. She noticed difficulty swallowing liquids, which escalated rapidly. “I noticed that when I was chugging water, I wouldn’t be able to chug it,” she explained. Eventually, she could not drink any water at all.

Following a near-choking incident with a sip of coffee, Peterson-Mayes sought medical attention. Initially, doctors could not determine the cause of her symptoms and suggested she return home. However, Peterson-Mayes insisted on further evaluation, leading to her transfer to St. Joseph’s Medical Center and Barrow Neurological Institute for specialized care. There, she was diagnosed with botulism, a condition that most emergency physicians may never encounter during their careers.

According to Dr. Frank LoVecchio, an emergency physician, there are typically only about two dozen cases of food botulism reported each year. Botulism is caused by a toxin produced by bacteria that thrive in low-oxygen environments, often found in improperly canned foods. “It’s a neurological toxin which can cause blurred vision,” he explained. “It causes paralysis of your muscles, including those responsible for breathing.”

As the toxin spread through her system, Peterson-Mayes’s condition deteriorated, resulting in her being placed on a ventilator. She described the terrifying experience when she regained consciousness: “I woke up, and I had three IVs. I was intubated, I had a central line in my neck, and I had an NG tube … and I just woke up, and I couldn’t move at all. It was very scary,” she recounted.

Fortunately, a life-saving antitoxin was administered, allowing Peterson-Mayes to begin her recovery. She shared her struggles, stating, “I wasn’t able to talk before. I wasn’t able to walk.”

In a concerning twist, five other friends who dined with her also consumed the fermented swordfish, and two of them also developed botulism. While Peterson-Mayes’s friends have since been discharged from the hospital, she anticipates leaving Barrow Neurological Institute within a week. Despite this, she acknowledges that it may take months for her to return to normal life.

Peterson-Mayes has faced health challenges before, having survived childhood cancer twice. In light of her recent ordeal, an online fundraiser has been initiated to assist her with medical expenses. Reflecting on her dietary choices moving forward, she expressed apprehension about seafood. “I am scared of sushi now too,” she admitted. “Canned food, sushi, I don’t know about that anymore.”

As she continues her recovery, Peterson-Mayes’s story serves as a reminder of the potential dangers associated with certain foods and the importance of seeking immediate medical attention when unusual symptoms arise.