ABOUT THE FUGU FISH

The most toxic of fugu are liver, eggs, and digestive tract. But if at the time of processing contaminated by parts of internal organs ruptured, the meat becomes very poisonous and deadly.

Terkadung poison on the inside of the fugu fish is called tetrodotoxin (TTX). Puffer fish toxin lethal dose for humans is estimated to 2 mg TTX. These toxins are lethal and will react on its victims in less than 30 minutes. Therefore, in general, in particular restaurant food will be served by the chef and a half hours after cooking and tested by the chef Chef before serving to the buyer to ensure its safety.

It has no poison antidote! Cooking does not destroy the toxin. But avoid the Community incorrect view of the cooking can kill the toxin.

TTX poisoning symptoms, will be preceded by a sense of nausea, vomiting, numbness in the mouth, then appear nerve function disorder characterized by itching on the lips, feet and hands. The next symptom is the occurrence of paralysis and death due to difficulty breathing and heart attacks. These symptoms arise during the first 10 minutes to 30 minutes and after that it will cause death.

Therefore, if you are impaired above after consuming puffer fish are good you immediately to the hospital for "pumped" your stomach to prevent toxins go deeper into the body through digestion, this must be done before 30 minutes after the food enters the body , Even then you have to remain vigilant because sometimes the poison can react within the first 6 hours after the meat was pumped out.

So why pufferfish itself able to survive despite contain deadly poison in his body?

Researchers from the Institute of Molecular and Cell Biology (IMCB) and National University of Singapore (NUS) even suggests that the puffer fish poison. Tetrodotoxin poison which is 20 times more deadly than cyanide is used to assist the process of breeding and avoiding predators.

Through a process called adaptation evolution, he becomes immune to poison tetrodotoxin derived from something he ate, particularly of marine life contaminated with toxins.

Given the high risk if the fish is wrong in its processing, then in Japan only chefs who have a certificate from the Ministry of Health who are allowed to process puffer fish for common consumption. So in Japan, dishes containing pufferfish are quite expensive. In a restaurant in Osaka sell buntalnya fish menu at a price of 10,500 yen, or about Rp 840,000. thousand rupiah

In addition to in Japan it is better to be careful to eat, especially in Indonesia, because there is no chef certification that guarantees the puffer fish cooked by experts. In Singapore alone cases of puffer fish poisoning by one Japanese restaurant that nearly claimed the lives of the Chef who is trying tesebut food. Even in Thailand 2004-2007, 115 victims hospitalized for consuming this meat and 15 people died, although these fish actually been banned entry to Thailand since 2002.
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