A 24-year-old woman from Phoenix is recovering from a rare and life-threatening illness known as botulism after consuming a meal with friends. Trinity Peterson-Mayes, who works as a wedding planner, experienced a rapid decline in her health following a tasting of her friend’s homemade fermented swordfish last month.
Peterson-Mayes described the dish as unappetizing. “It tasted horrible, I’m going to be so honest,” she recounted. Despite her reservations, she decided to try the swordfish, believing it would not cause significant harm. Unfortunately, within days, she began to experience alarming symptoms.
Initially, Peterson-Mayes struggled with swallowing fluids. “I noticed that when I was chugging water, I wouldn’t be able to chug it. It was going down the wrong pipe,” she explained. This troubling development escalated quickly; within 24 hours, she could not drink any water at all. After nearly choking on a sip of coffee, she sought medical help.
At the first hospital, doctors were perplexed by her symptoms and considered discharging her. However, Peterson-Mayes insisted something was wrong. She was subsequently transferred to St. Joseph’s Medical Center and Barrow Neurological Institute for specialized neurological care.
Doctors there diagnosed her with botulism, a rare and serious illness caused by a toxin produced by bacteria that thrive in low-oxygen environments, such as improperly canned foods. According to Dr. Frank LoVecchio, an emergency physician at the hospital, botulism is uncommon, with only about two dozen reported cases of food botulism annually.
“This toxin causes blurred vision and paralysis of muscles, particularly those responsible for breathing,” Dr. LoVecchio noted. As the toxin affected Peterson-Mayes, her condition deteriorated to the point where she required a ventilator for assistance with breathing. “I woke up, and I had three IVs. I was intubated, I had a central line in my neck, and I had an NG tube,” she recalled. “It was very scary.”
Fortunately, a life-saving antitoxin was administered, and Peterson-Mayes is now beginning her recovery journey. She reported that she was initially unable to speak or walk, but she is gradually regaining her strength.
Peterson-Mayes was not alone in her experience; five other friends also consumed the fermented swordfish, with two of them developing botulism as well. All affected friends have since been discharged from the hospital, with Peterson-Mayes expecting to leave Barrow Neurological Institute within a week. Nevertheless, she anticipates a lengthy recovery process, potentially lasting several months.
This incident is not the first medical challenge Peterson-Mayes has faced. She is a two-time survivor of childhood cancer, which adds to her resilience in confronting health crises. To assist with mounting medical bills and living expenses, an online fundraiser has been established.
Looking to the future, Peterson-Mayes has expressed apprehension about her diet, particularly regarding seafood. “I am scared of sushi now too,” she said, reflecting on her recent ordeal. “Canned food, sushi, I don’t know about that anymore.”
