Woman Hospitalized After Rare Botulism from Fermented Fish

A woman in Phoenix, Arizona, is recovering from a rare and life-threatening illness caused by consuming improperly prepared food. Trinity Peterson-Mayes, 24, was diagnosed with botulism after trying her friend’s homemade fermented swordfish during a meal last month. This serious condition, which can lead to paralysis and respiratory failure, left her nearly incapacitated and reliant on a ventilator for breathing.

The ordeal began shortly after the meal when Peterson-Mayes noticed difficulties while drinking water. “I noticed that when I was chugging water, I wouldn’t be able to chug it,” she explained. Within 24 hours, she progressed from difficulty swallowing to an inability to drink at all. Following a near-choking incident with coffee, she sought medical assistance.

Initially, doctors were uncertain about her condition and considered sending her home. Peterson-Mayes insisted on further examination, which led to her transfer to St. Joseph’s Medical Center and the Barrow Neurological Institute. There, she received a definitive diagnosis of botulism, a rare illness that affects approximately two dozen people annually in the United States.

According to Dr. Frank LoVecchio, an emergency physician, botulism is caused by a toxin produced by the bacterium Clostridium botulinum, which thrives in low-oxygen environments such as improperly canned foods. “It’s a neurological toxin which can cause blurred vision… and paralysis of your muscles, including those responsible for breathing,” he stated. As the toxin spread through her system, Peterson-Mayes’ health rapidly declined, necessitating the use of a ventilator.

Upon awakening in the hospital, Peterson-Mayes found herself in a daunting situation. “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 recalled. Medical professionals administered a life-saving antitoxin, which has since set her on the path to recovery.

Despite her progress, Peterson-Mayes faces a long road ahead. “I wasn’t able to talk before. I wasn’t able to walk,” she noted. She also revealed that five friends who shared the meal experienced similar symptoms, with two of them also diagnosed with botulism. Fortunately, they have since been discharged from the hospital.

Peterson-Mayes expects to leave the Barrow Neurological Institute within the week but anticipates several months of rehabilitation before she fully regains her strength and mobility. This experience is not her first encounter with serious health challenges; she is a cancer survivor, having battled the disease twice during her childhood.

In light of her medical expenses and ongoing needs, an online fundraiser has been established to assist with her bills and living costs. Reflecting on her dietary choices following this incident, Peterson-Mayes expressed apprehension about consuming seafood in the future. “I am scared of sushi now too. Canned food, sushi, I don’t know about that anymore,” she said.

As she embarks on her recovery journey, Peterson-Mayes serves as a reminder of the potential dangers associated with certain food preparations and highlights the importance of seeking immediate medical attention for unusual symptoms.