On 11 January 2015, authorities in Mozambique reported that 69 people had died and nearly 200 were hospitalized after drinking contaminated beer at a funeral two days earlier. According to local officials, all of the people affected in the incident had consumed the local beer, pombe beer, which they said was likely poisoned with crocodile bile. However, a Forbes article opposed this hypothesis and instead points to a toxic plant as the likely poison.[1] Local officials said that people who had consumed the beer complained about muscle pains and diarrhea. Samples of beer and blood were sent to the capital city of Maputo for laboratory testing.[2][3][4]
Radio Mozambique reported that 69 people from the villages of Chitima and Songa, both in Tete Province, died and 196 were hospitalized after a funeral on 9 January in the western part of the country. Those affected had consumed home-made pombe beer, a yeast-fermented drink of grain and sugar.[1] Among the first reported dead on the following day were the drink stand owner, two of her relatives and four neighbors. The district director of Health, Women and Social Action in Cahora Bassa region said that the area hospitals were flooded with people suffering from cramps and diarrhea and that more people had died.[1]
Samples of the beer, blood, and suspicious objects found within the drum have been sent for analysis to the National Laboratory.[2][5]
As of 12 January 2015, 169 people remained hospitalized. The president of Mozambique, Armando Guebuza, announced three days of national mourning.[5]
Early reports suggested the beer had been poisoned with "crocodile bile", known and sold by local practitioners as "nduru". Forbes Magazine published an online article quoting studies which suggested that crocodile bile is relatively harmless,[6][7] and suggesting the active ingredient in such poisonings was likely some cardiac glycoside, such as digitalis. Writing for Forbes, David Kroll said that all mention of crocodile bile had ended after the initial reports.[1]
Foxglove, the normal source of digitalis, has become common in the area after introduction by European settlers. The yeast used is not the same as that for traditional European-style brewing, but Schizosaccharomyces pombe.[1]
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