1. PHARYNGEAL IRRITATION AFTER EATING COOKED TARANTULA
- Author
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Traub, SJ, Hoffman, RS, and Nelson, LS
- Subjects
Toxicology -- Research ,Environmental issues ,Health ,Pharmaceuticals and cosmetics industries - Abstract
Background: Certain species of tarantulas have 'urticating hairs' on their abdomen that produce dermal and ocular irritation. When served as a delicacy, a hot fire or blow torch is recommended to destroy these hairs prior to consumption. We report several cases of pharyngeal irritation which probably resulted from the ingestion of poorly prepared tarantulas. Case Series: Several members of a club, whose purpose it is to undertake novel experiences, shared an exotic dinner which included batter-dipped, deep-fried Chilean Rose-haired tarantula (Grammostola spatulata). Although a blow torch was used prior to batter-dipping, the ventral surfaces of the spiders were not properly treated. Symptoms consisting of tingling in the mouth and throat occurred in several people who ate the tarantula dish. There was no suggestion of systemic allergic reaction in any patient, and no patient was ill enough to seek medical care. Epidemiological investigation revealed that symptoms did not develop in dinner guests who did not ingest tarantula. Evaluation of a remaining cooked specimen by an entomologist confirmed the presence of urticating hairs on the spider's abdomen. Conclusion: Tarantula hairs, which have previously been reported to cause both dermal and ocular irritation, appeared to cause pharyngeal irritation in a group of persons eating them as part of a prepared dinner. Although other causes of symptoms could not be rigorously excluded, we conclude that cooked tarantula is a potentially irritating food, and those who consume it should be aware of this potential toxicity., Traub SJ, Hoffman RS, Nelson LS. New York City Poison Control Center, New York, [...]
- Published
- 2001