WORLD’S WORST MEAL (OR)DEALS
FATAL FISH What: Fugu (Pufferfish) Parts of this fish, served as a delicacy in Japan, contain a poison called tetrodotoxin, said to be 1,200 times deadlier than cyanide. In fact, a single fish has enough poison to kill 30 people. The critter is so deadly that only specially-trained chefs are licensed to serve it up. TOAD TO DIE FOR What: African Bullfrog In countries such as Namibia they eat these amphibian treats whole – even though they can grow as big as a cat. Some contain toxins that can lead to liver failure, especially the young males. Only older frogs should be eaten and, even then, cooked in special wooden pots to neutralise the poison. HEADS UP What: Monkey brains Eaten mainly in parts of Asia, diners dice with disaster as they could contract Creutzfeldt-Jakob disease – a disorder which can cause dementia and death. FOR SUCKERS? What: Sannakji A live octopus dish enjoyed in Korea, where the tentacles still move as they are eaten. Although the creature is killed, its nervous system continues working – meaning that the octopus’ suckers are still active, potentially choking you on the way down. Six people die annually. BITE-SIZED What: Hákarl Fermented shark meat is a favourite in Greenland. It’s buried for three months before being dried, then eaten. Seriously smelly, it can also cause serious illness if not fully fermented as toxic substances are filtered through the shark’s skin. SHELL SHOCKER What: Blood clams Prized by the Chinese, these shellfish are infamous for containing viruses and bacteria that can cause hepatitis, typhoid and dysentery if not boiled thoroughly. In 1998, more than 300,000 people were infected and 31 died. ROOT OF EVIL What: Cassava This root vegetable, which is mainly eaten in South America boiled, mashed or fried, can cause death if not cooked fully. It contains a substance called linamarin which turns to cyanide when taken raw. In 2005, 27 children died in the Philippines when it was served up there as a school snack. FREAKY FRUIT What: Ackee Popular in Jamaica, this fruit is not so sweet if you eat it unripe. It contains a toxin called hypoglycin which can cause severe vomiting. Symptoms come on two to six hours after being eaten and can lead to death. One in 1,000 people fall ill every year. ROTTEN LUCK What: Casu Marzu A speciality of the Italian island of Sardinia, this translates as “rotten cheese”. During the process of fermentation, live maggots are added to break down fat, but still alive when the stuff is eaten. Sadly, they are able to bore through the wall of your intestine. The food has been banned by the European Union. CRUMBLE KILLER What: Rhubarb leaves Millions of us like a dish of rhubarb crumble. However, while the stalks are perfectly safe to eat, the leaves contain toxic oxalic acid that can lead to renal failure, seizures and even death. Many Britons fell ill when the food was wrongly recommended during World War One.