BY: VALERIE ANN DISMAYA
A recent viral story has left many Filipinos concerned: a woman from Nueva Ecija reportedly had her leg amputated after getting pricked by a tilapia fin at the market.
The bizarre incident has sparked fears and questions online.
While shopping for tilapia, Nanay Lucena accidentally got pricked by the fish’s fin.
At first, it didn’t seem serious.
But by the next day, her leg started swelling and became increasingly painful.
Eventually, doctors had no choice but to amputate it to stop the infection from spreading.
Medical experts explain that such infections can be caused by bacteria like Aeromonas or Vibrio, commonly found in freshwater fish, including tilapia.
When these bacteria enter the body through open wounds, they can trigger serious infections like necrotizing fasciitis, also known as flesh-eating disease.
The symptoms may not appear immediately, which is why doctors advise that any wounds caused by fish fins or scales should be cleaned thoroughly right away.
If there is redness, pain, or swelling, medical attention should be sought promptly.
These bacteria aren’t exclusive to tilapia, they can also be found in catfish, gourami, and other carp species.
Ongoing studies by the Department of Health (DOH) and medical institutions continue to assess risks associated with handling raw fish.
The good news?
There is no evidence that cooked tilapia is unsafe to eat.
Experts say the fish itself is not dangerous.
The real risk lies in improper handling, especially by those with sensitive skin or weakened immune systems.
So, is tilapia safe to eat?
The answer is yes, as long as it’s properly cooked.
What we need to be careful about is handling it raw
