Fourteen high school students in Tokyo were hospitalized after consuming potato chips made with Bhut Jolokia, also known as the ghost pepper, one of the hottest chili peppers in the world. The incident occurred on July 16, when a male student brought the chips to school “just for fun,” despite the packaging clearly stating that the product was not suitable for individuals under 18 years old. Approximately 30 students tasted the chips, leading to severe reactions in some of them, prompting emergency services to be called.
Incident Overview
After eating the chips, students began to experience nausea and intense mouth pain. Reports indicate that one student was so affected that he required transportation to the hospital in a wheelchair. Ultimately, 14 students—13 girls and one boy—were rushed to the hospital for treatment, although they were conscious and exhibited only minor symptoms upon arrival.
Manufacturer’s Response
The chips in question are produced by Isoyama Corp, which has since issued an apology for the incident. The company reiterated the warnings on the packaging, emphasizing that the chips are extremely spicy and should be consumed with caution, especially by those under 18. Isoyama Corp’s website includes multiple disclaimers about the product, advising against consumption by individuals with high blood pressure, sensitive stomachs, or those with cuts on their fingers due to the potential for severe discomfort and even diarrhea if consumed excessively.
Bhut Jolokia: A Brief Background
Bhut Jolokia, originating from Northeast India, particularly Assam, Nagaland, and Manipur, has been recognized for its extreme heat, measuring over one million Scoville Heat Units (SHU). It was the world’s hottest chili pepper from 2007 to 2011 according to Guinness World Records. The pepper is known for its intense spiciness, which can cause significant pain and discomfort if consumed in large quantities or by those unaccustomed to spicy foods.
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This incident serves as a stark reminder of the potential dangers associated with consuming extremely spicy foods, particularly for those who may not be aware of their own tolerance levels. The swift reactions from emergency services and the manufacturer’s prompt response highlight the importance of adhering to product warnings and understanding the effects of consuming high-Scoville foods.