The Centre for Health Protection (CHP) of the Department of Health is today (November 17) investigating two suspected puffer fish poisoning cases, and reminded members of the public not to consume puffer fish.
      
     The first case involves two females, aged 31 and 52. They cooked and consumed at home a puffer fish that was caught by a friend yesterday (November 16). Approximately two hours later, they developed limb numbness, nausea, dizziness and generalised weakness. They sought medical attention at hospitals today and were admitted to Ruttonjee Hospital and Pamela Youde Nethersole Eastern Hospital for treatment respectively.

     The second case involves a 57-year-old female, who developed limb numbness, dizziness, vomiting and diarrhoea four hours after consuming a puffer fish cooked by herself, which was bought from a sampan at the Aberdeen pier yesterday. She attended the Accident and Emergency Department of Queen Mary Hospital today and was admitted for treatment. The CHP has referred the case to the Food and Environmental Hygiene Department for follow up.
 
     The three patients are now in stable condition. Preliminary investigations have not found any epidemiological link between the two cases.
 
     The tetrodotoxin in puffer fish is a potent water-soluble neurotoxin that affects the central nervous system. It is primarily concentrated in the liver, gonads and skin of puffer fish. This heat-stable toxin does not decompose during cooking, drying or freezing.
 
     Tetrodotoxin intoxication can affect the respiratory and circulatory systems and may be fatal in severe cases. Currently, there is no known antidote or antitoxin to decompose tetrodotoxin. Members of the public are advised to avoid purchasing and preparing puffer fish or unknown fish for consumption to prevent tetrodotoxin-related food poisoning.

Ends/Monday, November 17, 2025
Issued at HKT 19:36

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