Fried vegetables put elderly woman's life at risk

In the summer of 2024, a 78-year-old senior citizen from Stolzenau fell seriously ill after eating home-grown zucchini. The zucchini came from a friend’s garden and at first glance seemed completely harmless. But while the first two servings of zucchini he ate were problem-free, the third turned out to be dangerous. Shortly after eating the fried vegetable, the senior citizen experienced severe symptoms such as bloody diarrhea, cramps and nausea.

The cause of this poisoning is a bitter substance called cucurbitacin, which is found in cucurbits such as zucchini, cucumbers, and squash. This bitter substance was originally bred from cultivated zucchini plants. However, under certain conditions, such as hybridization with ornamental squash or stress from extreme heat, zucchini can produce this toxin again.

The poison is active despite heating.

The elderly woman had cooked the zucchini, but the toxin remained active even when heated, increasing the risk. She noticed a bitter taste during her meal, but it was too late. The subsequent symptoms eventually forced her to spend two days in the hospital, where she was diagnosed with mild cucurbitacin poisoning. She recovered, but the experience left its mark.

Cucurbit poisoning when you grow your own

This is not an isolated case. Cucurbitacin poisoning occurs repeatedly, especially with home-grown vegetables. In Baden-Württemberg in 2015, a 79-year-old man died after eating a dish of zucchini containing the same toxin.

To avoid such accidents, home gardeners should take some precautions when growing zucchini and similar squash. It is recommended to use certified commercial seeds and keep ornamental squash away to avoid hybridization. You should also harvest zucchini as young as possible and be sure to taste test it before preparing it. Once you notice a bitter taste, the zucchini should be discarded, as even small amounts of the toxin can have serious health consequences.

Vigilance is recommended.

Older adults in particular, who may be less sensitive to bitter tastes, should be vigilant and, if in doubt, avoid eating homegrown zucchini.