C&se No. 3U 



— har=i, — ri age A2 husband public 2 servings of poisoned 



official raw fish 



Case No. 35 



— hara,— ko age 39 wife 1 serving of no effects 



ran fish 



Case No. 36 



— 'hara,— yo age 12 eldest " " 



daughter 



Case No. 37 



"-haraj-^ji age 11 eldest " " 



son 

 Case Noo 38 



•»hara,°-ahi age 9 second 



daughter " •» 



Case No, 39 



— hara, ~taka age 8 second son " " 



The fish was brought hone and prepeured as raw fish the following morning 

 at 6 a.m. and was eaten for breakfast at 7 a.«. Case No. 3U fe3-t badly from 

 noon as trom seasickness and fatigue was gradually felt in the legs together 

 with a headache and pain in the Joints of the arms and legs. As a i*esult, he 

 went to bed. From 9 p.m., pain subsided and by the time he awoke at 5 a.m. 

 the next morning, only a feeling of tiredness remained. He recovered after 2 

 days of rest. 



3. Causes of Poisoning 



Types of viscera causing poisoning: 



Although there was no great difference in the degree of poisoning caused 

 by fish viscera and fish meat, there wore a decidedly grwatly number of poison' 

 Ing cases resulting from the use of viscera from freah fish. Twenty-five pcr^ 

 cent of the cases were from fish meat. There are as yet no cases of poisoning 

 from dried fish meat. 



Serving methods; The fish were not handled by special cooks but were all pre- 

 pared at home. Fish were served raw, boiled, and as soup. Of these three, 

 raw fish and boiled fish did not differ greatly in preparation from methods 

 used locally, but the soup was prepared unlike ordinary soup. The method of 

 preparation may be said to fall between that used for boiling fish and that 



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