Laura Barajas, 40, a resident of California, was on the brink of death after eating tilapia contaminated with dangerous bacteria.
According to information published According to the New York Post, the incident happened in mid-September. After a tilapia dinner, Laura developed serious health problems. She soon required emergency surgery, which resulted in the amputation of all her limbs.
The doctors who performed the operation claim that without timely intervention she could have died.
According to the publication’s source, who identified herself as a friend of Laura Barajas, “the doctors put her into a medically induced coma. Her fingers were black, her legs were black, her lower lip was black. She had full-blown sepsis and her kidneys were failing.”
It was later learned that the infection was caused by the dangerous Vibrio Vulnificus bacteria known as vibrios, which can cause serious health problems in humans, including sepsis. These bacteria are commonly found in fish and shellfish, especially if they have not been adequately processed before consumption.
Credit: KRON 4
“It’s just been really tough for all of us. It’s terrible. This could have happened to any of us,” Barajas’ friend Anna Messina told KRON.
Messina said Barajas, who has a 6-year-old son, became ill for days after eating the fish she bought at a local market in San Jose and made for herself at home.
“She almost lost her life. She was on a ventilator,” Messina said.
Family and friends of Laura Barajas have started a crowdfunding campaign to raise money for the woman’s treatment and rehabilitation.
Experts remind us of the need for careful handling of food and compliance with safety measures when preparing and consuming food. Eating poorly processed fish can pose health risks.
Uncooked fish may contain bacteria, viruses or parasites that can cause various illnesses, including food poisoning. To avoid risks, fish must be prepared properly, ensuring that it is thoroughly cooked and cooked to a temperature that kills pathogens.
It is also important to store fish in the refrigerator at low temperatures and observe the expiration dates.
