Stonefish "Okoze" envenomation during food preparation

Ryo Yamamoto, Masaru Suzuki, Shingo Hori, Naoki Aikawa

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduced after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

Original languageEnglish
Pages (from-to)19-22
Number of pages4
JournalKeio Journal of Medicine
Volume59
Issue number1
DOIs
Publication statusPublished - 2010 Mar

Fingerprint

Cooking
Fingers
Pain
Food
Restaurants
Water
Sports
Hospital Emergency Service
Fishes
Emergencies
Hand
History
Physicians

Keywords

  • Envenomation
  • Stonefish

ASJC Scopus subject areas

  • Medicine(all)

Cite this

Stonefish "Okoze" envenomation during food preparation. / Yamamoto, Ryo; Suzuki, Masaru; Hori, Shingo; Aikawa, Naoki.

In: Keio Journal of Medicine, Vol. 59, No. 1, 03.2010, p. 19-22.

Research output: Contribution to journalArticle

Yamamoto, Ryo ; Suzuki, Masaru ; Hori, Shingo ; Aikawa, Naoki. / Stonefish "Okoze" envenomation during food preparation. In: Keio Journal of Medicine. 2010 ; Vol. 59, No. 1. pp. 19-22.
@article{11c3e3c1a7d640329c2d91c3790a8ef6,
title = "Stonefish {"}Okoze{"} envenomation during food preparation",
abstract = "Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduced after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.",
keywords = "Envenomation, Stonefish",
author = "Ryo Yamamoto and Masaru Suzuki and Shingo Hori and Naoki Aikawa",
year = "2010",
month = "3",
doi = "10.2302/kjm.59.19",
language = "English",
volume = "59",
pages = "19--22",
journal = "Keio Journal of Medicine",
issn = "0022-9717",
publisher = "Keio University School of Medicine",
number = "1",

}

TY - JOUR

T1 - Stonefish "Okoze" envenomation during food preparation

AU - Yamamoto, Ryo

AU - Suzuki, Masaru

AU - Hori, Shingo

AU - Aikawa, Naoki

PY - 2010/3

Y1 - 2010/3

N2 - Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduced after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

AB - Stonefish is a dangerous and venomous fish commonly found in the shallow waters of the Pacific region. Its envenomation is reported worldwide with increasing frequency. Although envenomation usually occurs in those engaged in marine sports, chefs may suffer envenomation during cutting stonefish, which is eaten either sliced raw, boiled, or deep-fried by Japanese. Since many people cook and eat Japanese food, it is important to know that cutting a stonefish for cooking carries the risk of envenomation. However, most primary and emergency physicians have not encountered cases of envenomation during food preparation. Here we describe a case of envenomation occurring while cooking. The patient was a healthy 33-year-old man working as a chef in a Japanese restaurant. He was presented to an academic emergency department after suddenly developing severe pain in his right fourth finger while cutting a stonefish. The finger was reddish, swollen, and tender. The pain reduced after immersing his hand in hot water, and disappeared within 18 h without any complication. In this report, we describe the history of stonefish envenomation and provide a brief review of the literature related to this form of envenomation.

KW - Envenomation

KW - Stonefish

UR - http://www.scopus.com/inward/record.url?scp=77954255994&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=77954255994&partnerID=8YFLogxK

U2 - 10.2302/kjm.59.19

DO - 10.2302/kjm.59.19

M3 - Article

C2 - 20383040

AN - SCOPUS:77954255994

VL - 59

SP - 19

EP - 22

JO - Keio Journal of Medicine

JF - Keio Journal of Medicine

SN - 0022-9717

IS - 1

ER -