A woman from Phoenix, Arizona, is recovering from a rare and potentially fatal illness known as botulism, which she contracted after consuming homemade fermented swordfish. Trinity Peterson-Mayes, 24, was in good health before the incident, but the meal with friends last month left her facing severe neurological complications.
After tasting the fermented dish, Peterson-Mayes reported feeling unwell, noting that swallowing became increasingly difficult. “I noticed that when I was chugging water, I wouldn’t be able to chug it. It was going down the wrong pipe,” she explained. This troubling symptom escalated rapidly; within 24 hours, she could no longer drink any fluids.
Following a near-choking incident while drinking coffee, she sought medical attention. Initially, medical staff at one hospital were unable to diagnose her condition, and Peterson-Mayes insisted on further evaluation. She was subsequently transferred to St. Joseph’s Medical Center and the Barrow Neurological Institute for specialized care, where doctors confirmed she had botulism.
Dr. Frank LoVecchio, an emergency physician, highlighted the rarity of the illness, stating, “Botulism is extremely rare, and most emergency physicians go their whole career without seeing a case.” On average, there are only about two dozen instances of food botulism each year, often linked to improperly canned or preserved foods. The illness is caused by a toxin produced by the Clostridium botulinum bacteria, which thrives in low-oxygen environments.
As the toxin spread, Peterson-Mayes’ health deteriorated, leading to her being placed on a ventilator to assist her breathing. “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, and Peterson-Mayes is now beginning her recovery. Although she is expected to leave the Barrow Neurological Institute within a week, she acknowledges the long road ahead, stating, “I wasn’t able to talk before. I wasn’t able to walk.”
In addition to Peterson-Mayes, two other friends who consumed the fermented swordfish also developed botulism. Thankfully, they have since been discharged from the hospital. As part of her recovery, Peterson-Mayes has launched an online fundraiser to help with medical expenses and living costs.
Reflecting on the ordeal, she indicated that seafood may not feature prominently in her diet for the foreseeable future. “I am scared of sushi now too. Canned food, sushi, I don’t know about that anymore,” she said, highlighting the profound impact this experience has had on her relationship with food.
As she continues her recovery, Peterson-Mayes remains a testament to resilience, having battled childhood cancer twice in her past. Her story serves as a reminder of the potential dangers associated with food preparation and the importance of seeking immediate medical attention when unusual symptoms arise.
