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In this eye-opening (and slightly stomach-turning) episode of Don’t Eat Poop!, our hosts Matt and Francine dive headfirst into a real-life case of botulism caused by fermented fish and why “gut health trends” can go dangerously wrong.

What started as a health-conscious bite of fermented “swordfish” turned into a near-death experience for a 24-year-old woman, highlighting critical gaps in foodborne illness prevention and consumer awareness.

From ancient food preservation methods to modern-day food safety compliance, this episode explores how traditional practices can clash with today’s expectations and why HACCP principles aren’t just for professionals anymore.

Spoiler: if it smells like death, maybe don’t eat it.

In this episode:

00:00:00 Botulism from Homemade Fermented Swordfish

00:04:05 Escalating Symptoms: Difficulty Swallowing, Paralysis

00:07:00 What Fermented “Swordfish” Actually Is

00:12:24 Cultural Food and Food Safety

00:19:15 Safe Alternatives for Gut Health

Disclaimer: Episode title and content do not constitute legal or health advice.

Resources from this episode

Food Safety Compliance in Home Kitchens: The Hidden Risks of Social Media Food Businesses | Episode 162

How to Clean Your Refrigerator Properly: This is Food Safety at Home | Episode 159

Noteworthy quotes from this episode

“If your choices are occasionally getting foodborne illness or starving to death, I will choose the former over the latter, but if I'm not starving, I'm not going to choose option number one.” – Matt Regusci

“There are people who, if they do live, they don't completely recover from botulism. You live with lifelong ramifications from this illness.” – Francine L Shaw

We hope you enjoy this episode!

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