US EPA

4093006 

Journal Article 

Poisoning by Susumber Berries 

Thompson, M; Thornton, M; Verjee, Z 

2003 

1 

Journal of Toxicology: Clinical Toxicology
ISSN: 0731-3810
EISSN: 1097-9875 

TOX/4000209 

41 

5 

English 

Objective: To describe an unusual poisoning and the potential health effects of a common native dish. Background: Akee and salt cod is a common native dish in Jamaica. It is well known that akee may only be eaten when ripe because of the toxicity of hypoglycine in the unripe fruit. Not commonly known, is that, when the akee fruit is not ripe for picking that the ?turkey berry? or susumber bean is substituted. Jamaican folk lore has it that this bean is also ?poisonous? in the unripe state, but no descriptions of the toxicity are available. Case Studies: Six members of a Jamaican community ate a meal of salt fish and unripe turkey berries prepared in the traditional way at 1100, three of the members eating minute amounts. At 14 hours following the meal, the three who had eaten the greatest quantities, presented to the same emergency department. Two had gastrointestinal symptoms of diarrhea. All felt profoundly weak with facial paralysis, slurred speech, ataxia, and trunkel greater than peripheral weakness. Two of these patients required intubation and ventilation for respiratory failure and had a prolonged fluctuating course. Biological samples and extracts from remaining meal were tested for botulism, domoic acid, and other neurologic toxins. All tests were negative. Extracts from remaining susumber fruit revealed significant levels of solanine, the toxin found in the Solanaceae family, of which the susumber is a member. No measurable chaconine was found. Conclusion: These cases illustrate significant toxicity, neurologic and gastrointestinal, from the unripe susumber berry.