In the wake of reports of an increasing number of persons being poisoned after consuming ackee, the Ministry of Health has issued a warning against eating the unfit and unopened fruit.
Between December 1, 2010 and January 12, the Ministry’s surveillance unit said it detected thirty-five cases of ackee poisoning.
Health Minister, Ruddy Spencer, said special attention should be paid to ensuring that only fit and well-opened ackees are used by householders.
The ackees should also be properly cleaned by removing the seed and the pink or reddish membrane, then washed before cooking, to prevent possible poisoning, particularly because of the high levels of toxins that may be contained in the unripe fruit.
Ackees should be cooked by themselves, while other foods, including salted fish, should be cooked separately.
Un-ripened ackee contains high levels of a toxin called hypoglycin, which can lead to death, if consumed.
Symptoms of ackee poisoning include vomiting, stomach cramps/abdominal pain, dizziness, diarrhea and sweating.
Persons experiencing these symptoms should seek medical attention, immediately, and should have a sweet drink while on their way to the health centre or hospital.
The Ministry of health says all the detected cases of ackee poisoning have been from ackees cooked at home.
There has been no incident involving canned ackees.
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