The children experienced abdominal pain, vomiting, and severe fatigue. They were rushed to Phuoc Son regional medical center for emergency care, then transferred to the Northern Quang Nam mountainous general hospital.
The most severe case was a 15-year-old boy who was comatose, had difficulty breathing, dilated pupils, and severe respiratory failure upon admission. Doctors intubated him, placed him on a ventilator, provided intensive resuscitation, and performed plasma exchange. The patient is under close observation.
The other two children, aged 7 and 11, showed symptoms of abdominal pain, nausea, muscle weakness, ptosis (drooping eyelids), and difficulty breathing. One case required mechanical ventilation due to respiratory failure, while the other received respiratory support and observation. After their initial condition stabilized, both were transferred to Da Nang obstetrics and pediatrics hospital for continued treatment.
On 9/3, a representative from the Northern Quang Nam mountainous general hospital stated that the children were suspected of food poisoning due to botulinum toxin from the fermented fish dish. Botulinum toxin is a dangerous neurotoxin that can cause muscle paralysis and respiratory failure if not treated promptly.
Fermented fish is a traditional dish of the Gie Trieng ethnic group, homemade with carp, salt, rice or corn flour, and chili mixed and fermented in a sealed jar for about 7 days. The sealed environment in the jar easily produces botulinum toxin, leading to poisoning in those who consume it. This toxin is difficult to treat with an antidote, which must be imported and is stored in very limited quantities by hospitals. When botulinum poisoning cases occur, hospitals often support each other by coordinating the existing antidote from other facilities to treat patients.
In 3/2023, doctors from Cho Ray hospital in TP HCM brought 5 vials of antidote to Quang Nam (formerly) to help save 10 people poisoned by fermented carp.
Local health authorities have repeatedly advised people: not to consume dishes made with fermented carp; avoid unknown plants that pose a poisoning risk, such as wild mushrooms, strange forest roots or fruits, and insects. Residents must ensure safe preparation of traditional local products; they should never eat unknown or wild mushrooms, even white ones. Do not use food with unclear origins, or signs of spoilage, mold, or damage.
Nguyen Dong
