3 OF THE WORLD’S MOST DANGEROUS

FOODS
BY BLANCA ROSA LEIVA MEJIA
08/05/2020
Any type of contaminated food
could be life-threatening, but
there are a number of foods
around the world that require
extreme care and precision during
preparation to avoid causing
severe illness or death
FUGU
▪ Fugu is the Japanese word for
pufferfish and the dish prepared
from it can be lethally
poisonous. The ovaries,
intestines and liver of fugu
contain tetrodotoxin, a
neurotoxin up to 1,200 times
more deadly than cyanide.
▪ A lethal dose of tetrodotoxin is
smaller than the head of a pin
and a single fish has enough
poison to kill 30 people. If
prepared incorrectly, fugu can
paralyze motor nerves and
cause fatal respiratory arrest.
 FUGU
▪ Japanese chefs must
undergo years of
training to obtain a
fugu-preparing licence;
despite these
precautions, numerous
people die every year
from improperly
prepared fugu. Also, this
is one of the most
expensive dish in the
world.
ACKEE FRUIT
▪ Ackee, the national fruit
of Jamaica, is a delicious
but dangerous treat.
Unripe ackee contains a
poison called
hypoglycin, so the fruit
must be fully ripe and
allowed to open
naturally on the tree in
order to be safely eaten.
SANNAKJI
▪ Sannakji, a Korean dish, is live baby
octopus tentacles that are cut into pieces,
seasoned and served immediately.
Culinary daredevils eat the tentacles
while they are still writhing on the plate,
which is a very dangerous game.
Suction pads on the tentacles maintain
suction even after the tentacles are
severed, so diners must chew the
tentacles before they stick to the roof of
the mouth.

If they don’t, the tentacles can stick to the

mouth and throat and cause the
customer to choke to death