A 24-year-old woman in Arizona, United States who survived cancer twice is now facing a life-threatening illness after developing foodborne botulism following a homemade meal shared with friends, according to a report by The People.
According to reports, the woman, identified as Trinity Peterson-Mayes, ate a homemade fermented swordfish dish prepared by a friend during a gathering in February. Shortly afterward, she began experiencing symptoms that gradually worsened over the following days.
Peterson-Mayes had previously been diagnosed with a rare childhood cancer as an infant and later developed an aggressive bone cancer at the age of 11, both of which she survived.
However, after the meal she began experiencing difficulty swallowing liquids and eventually sought medical care when symptoms progressed.
Within a short period, her condition deteriorated significantly. She reported being unable to swallow water or coffee without choking and eventually required hospitalization.
Doctors later diagnosed her with botulism, a rare but serious neurological illness caused by toxins produced by the bacterium Clostridium botulinum.
During treatment, Peterson-Mayes required intensive medical care including intubation and intravenous lines, and temporarily lost the ability to move, speak, or walk due to muscle paralysis caused by the toxin.
Two other individuals who shared the same meal were also diagnosed with botulism but were discharged from hospital after treatment.
Botulism is a rare but potentially fatal illness that occurs when botulinum toxin attacks the nervous system. The toxin blocks nerve signals to muscles, which can lead to progressive muscle weakness, paralysis, breathing difficulties, and in severe cases death.
Foodborne botulism occurs when people consume food contaminated with the toxin. Symptoms often begin 18 to 36 hours after eating contaminated food, though the onset can vary depending on the amount of toxin consumed.
Because the toxin affects muscles involved in breathing, severe cases may require mechanical ventilation and prolonged hospital care.
Health authorities note that botulism cases are rare, but they are often linked to improperly preserved or fermented foods, particularly homemade items.
Foods that have been improperly canned, stored, or fermented may allow Clostridium botulinum bacteria to grow and produce toxin under low-oxygen conditions.
Importantly, the toxin cannot be seen, smelled, or tasted, meaning contaminated food may appear normal even when it contains dangerous levels of toxin.
Public health experts emphasize that safe food preparation and preservation methods are essential to prevent such illnesses.
Reference
Centers for Disease Control and Prevention. Botulism: About Botulism. Atlanta: U.S. Department of Health and Human Services, Centers for Disease Control and Prevention. Accessed March 16, 2026. https://www.cdc.gov/botulism/about/index.html.
(Rh)
