Heidi Hollis was working at an RSL Club in Evans Head on the northern NSW coast back in February when she and several colleagues tucked into a lunch of Spanish mackerel.
What followed was months of pain as food poisoning-like symptoms initially sent her to hospital for several days and left her with persistent nerve damage.
The source of the ailment, though, was much worse than a standard dodgy meal. Rather it was triggered by toxins contained in certain fish that are difficult to detect and can’t be destroyed by the cooking.
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