What began as a routine visit to the market turned into a life-altering ordeal for 65-year-old Lucena Esmabe from Aliaga, Nueva Ecija, who had to undergo leg amputation after suffering a rare and severe bacterial infection caused by a tilapia fin wound.
According to a KMJS report, on May 2, Esmabe was selecting tilapia for dinner when one of the fish slipped from her hand. Its sharp fin punctured her left leg. Thinking it was a minor injury, she ignored the wound and continued with her day, even serving the fish to her family that evening.
By the next day, however, her condition worsened. The wound began to swell and caused her intense pain, eventually leaving her unable to stand. Her daughter, Lermalin Victoria, rushed her to the hospital when she started showing signs of delirium and disorientation.
Doctors later confirmed that Esmabe had contracted Vibrio vulnificus, a dangerous bacteria often found in saltwater or contaminated seafood. This infection rapidly spread through her bloodstream, leading to septic shock and a mild heart attack.
“Nagkataon lang siguro na ‘yung pinanggalingan ng source ng isdang tilapia ay galing sa isang lugar kung saan hindi masyadong malinis, polluted, mataas ang fecal content ng tubig,” explained Dr. Jasson Louie Arcinue, her attending orthopedic surgeon.
Despite initially refusing the recommendation, Esmabe eventually agreed to have her leg amputated to stop the spread of infection. She underwent surgery on May 4 and was transferred to the ICU due to complications including unstable blood pressure and a heart attack. Fortunately, her condition has since stabilized.
“Hindi ko po expected na sa tilapia po ay mawawala ‘yung paa ko. Labis po akong nalungkot, naiyak,” she shared through tears, still reeling from the emotional and physical toll of her experience.
Now bedridden and dependent on family care, Esmabe has sworn off tilapia completely, saying, “Medyo meron pa po akong phobia sa nangyari po sa akin.”
Experts clarified that the incident was an isolated case and advised the public not to fear tilapia, but instead to ensure proper food hygiene and cooking practices.
