Can you eat a poisonous snake?
The contents of this article are fact-based except otherwise stated within the article.
Author bio
Dr Miguel Fernández-Niño is a food scientist with expertise in food biochemistry, Food microbiology, synthetic biology, food waste valorisation, and industrial biotechnology. He writes and reviews content on these topics.
Dr. Fernández-Niño’s Highlights:
- Colombian scientist, with a Ph.D. in Biochemical Engineering from the Jacobs University Bremen (Germany).
- Alexander von Humboldt Postdoctoral Fellow at the Leibniz Institute of Plant Biochemistry in Halle (Germany).
- Expertise in using multi-omics approaches (e.g., metabolomics, metagenomics, and metatranscriptomics) to re-engineer products and processes of relevance for the food industry.
- Expertise in designing microorganisms (microbial biofactories and starter cultures) to produce value-added products and food waste valorisation.
“My professional goal is to contribute to the education and research in Food Engineering and Food Biotechnology. The major incentive of my career is to contribute to the diffusion of scientific knowledge in society, thus promoting rational thinking and evidence-based decision-making”- Dr. Fernández-Niño’s, PhD.
Professional Experience:
Dr Fernández-Niño works as an Alexander von Humboldt Postdoctoral Fellow, at the Leibniz Institute of Plant Biochemistry, in Halle (Germany). He leads a project that aims to improve fine-flavour cocoa bean fermentation for local farmers in Colombia through controlled fermentation systems.
Previously, Dr Fernández-Niño worked as a Postdoctoral Fellow on the bio-catalytic synthesis of isoferulic acid (BMBF project) in the same institution.
Dr Fernández-Niño also worked as a Postdoctoral researcher at the Department of Chemical and Food Engineering at Los Andes University in Colombia, working on the development of a platform to produce novel aroma precursor compounds and high value-added products from analysis of cocoa fermentation.
In addition, Dr. Fernández-Niño worked on the assembly of a platform for heterologous polyphenols production in E. coli from analysis of cacao fermentation pathways, in the same institution.
Dr. Fernández-Niño has been an occasional scientific adviser of Casa Luker S.A. (leader in the Colombian chocolate market), working on projects related to the post-harvesting of fine-flavour cocoa. He also worked as instructor and coordinator of the lab course General Biochemistry and Molecular Biology II Lab (Course No. CH02-520121) at Jacobs University Bremen (Germany) and as a Resident Associate in the same institution.
Finally, Dr Miguel Fernández-Niño has experience as Part-Time Assistant Professor, Occasional Professor, and Master Teaching Assistant.
Education:
- 2009 B.Sc. Biologist at Universidad Nacional de Colombia
- 2012 Master in Science – Biochemistry (Thesis “magna cum laude”) at Universidad Nacional de Colombia
- 2017 PhD in Biochemical Engineering at Jacobs University Bremen-Germany
The main publications of Dr Miguel Fernández-Niño are:
Fabio Herrera-Rocha, Miguel Fernández-Niño*, Mónica P. Cala, Jorge Duitama, Andrés Fernando González Barrios (2023) Omics approaches to understand cocoa processing and chocolate flavor development: A review. Food Research International. https://doi.org/10.1016/j.foodres.2023.112555
Fernández-Niño Miguel* and Burgos-Toro Daniela (2022) Engineering microbial biofactories for a sustainable future. Chapter edited by Catalina Correa & Adriana Suarez-Gonzalez in the book: Genomics and the Global Bioeconomy -1st Edition-. ISBN 9780323916011. Publisher: ELSEVIER: https://www.elsevier.com/books/genomics-and-the-global-bioeconomy/patrinos/978-0-323-91601-1
Fabio Herrera-Rocha, Mónica P. Cala, Ana Maria León-Inga, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez-López, Sergio Leonardo Florez, María José Chica, Héctor Hugo Olarte, Jorge Duitama, Andrés Fernando González Barrios, Miguel Fernández-Niño* (2022) Lipidomic profiling of bioactive lipids during spontaneous fermentations of fine-flavor cocoa. Food Chemistry. Volume 397. 133845, ISSN 0308-8146. https://doi.org/10.1016/j.foodchem.2022.133845.
Díaz-Bustamante ML, Fernández-Niño M, Reyes LH and Alvarez Solano OA (2022) Multiscale Approach to Dairy Products Design. Front. Chem. Eng. 4:830314. doi: https://doi.org/10.3389/fceng.2022.830314.
Ramón E. Jaimez*, Luigy Barragan, Miguel Fernández-Niño*, Ludger A. Wessjohann, George Cedeño-Garcia, Ignacio Sotomayor, Francisco Arteaga, (2022): Theobroma cacao L. cultivar CCN 51: A comprehensive review on origin, genetics, sensory properties, production dynamics, and physiological aspects. PeerJ 10:e12676 https://doi.org/10.7717/peerj.12676.
Fabio Herrera‑Rocha, Mónica P. Cala, Jenny Lorena Aguirre Mejía, Claudia M. Rodríguez‑López, María José Chica, Héctor Hugo Olarte, Miguel Fernández‑Niño* & Andrés Fernando Gonzalez Barrios*. (2021): Dissecting fine‑flavor cocoa bean fermentation through metabolomics analysis to break down the current metabolic paradigm. Scientific Reports 11(21904) DOI: https://doi.org/10.1038/s41598-021-01427-8.
Fernández-Niño, M., Rodríguez-Cubillos, MJ., Herrera-Rocha, F., Anzola, JM., Cepeda-Hernández, ML., Aguirre, L., Chica, MJ., Olarte, HH., Rodríguez, CM., Calderón, D., Ramírez-Rojas, A., Del Portillo, P., Restrepo, S., González Barrios, A.* (2021): Dissecting on-farm industrial fermentations of fine-flavour cocoa through metagenomic analysis. Scientific Reports 11(8638) DOI: https://doi.org/10.1038/s41598-021-88048-3.
Buitrago Mora, HM., Arango Piñeros, M., Espinosa Moreno, D., Restrepo, S., Cardona Jaramillo, JEC., Álvarez Solano, OA., Fernandez-Niño, M., González Barrios, A.* (2019): Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid. Journal of Dairy Science. 102(11) 9749-9762 DOI: https://doi.org/10.3168/jds.2019-16729.
Fernández-Niño, M., Giraldo, D., Gomez-Porras, JL., Dreyer, I., González Barrios, A., Arevalo-Ferro, C.* (2017): A synthetic multi-cellular network of coupled self-sustained oscillators. PLOS ONE 12(6): e0180155 DOI: https://doi.org/10.1371/journal.pone.0180155.
Fernández-Niño, M., Marquina, M. Swinnen, S.,Rodríguez-Porrata, B., Nevoigt, E.*, Ariño, J. (2015):The Cytosolic pH of Individual Saccharomyces cerevisiae Cells Is a Key Factor in Acetic Acid Tolerance. Appl Environ Microbiol 81(22): 7813-7821 DOI: https://doi.org/10.1128/AEM.02313-15.
Swinnen, S., Fernández-Niño, M., González-Ramos, D., van Maris, AJ., Nevoigt, E.* (2014): The fraction of cells that resume growth after acetic acid addition is a strain-dependent parameter of acetic acid tolerance in Saccharomyces cerevisiae. FEMS Yeast Res 14(4): 642-653 DOI: https://doi.org/10.1111/1567-1364.12151.
Conference appearances and other speaking engagements
Selected courses delivered:
Course: Current technologies in the production of chocolates. (20 hours course). Invited as professor by the Department of Chemical and Food Engineering / Faculty of Engineering at Los Andes University-Colombia. July (2021).
Course: Design and assembly of microorganisms for the biomedical industry (20 horas course). Invited as professor by the School of Engineering and Science- Instituto Tecnologico de Monterrey (México). January 15-17 (2019)
Selected oral presentations and conferences:
Conference: Dissecting fine-flavour cocoa bean fermentation through multi-omics approaches. Speaker invited by the Organic Chemistry Department at The University of Buenos Aires -Argentina. Sep. 07 (2022).
Conference: Theobroma cacao L. cultivar CCN 51. Association of Producers of Fine Cocoa and Aroma (APROCAFA), Ecuador. March 15 (2022).
Conference: Biology of probiotics and prebiotics. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. June 27 (2020).
Conference: Pandemic food revolution. Speaker invited by the Chemical and Food Engineer Department at Los Andes University-Colombia. May 5 (2020).
Conference: Biochemistry and microbiology of cocoa fermentation. Speaker invited to the elective course: cocoa and Chocolate, organized by Casa Luker and the Department of Chemical Engineering at Los Andes University-Colombia. February 5 and 7 (2019)
Oral presentation: Lipidomic profiling of bioactive lipids during spontaneous fermentation of fine-flavour cocoa. Metabolomics 2022. Valencia, Spain. June 19-23 (2022).
Oral presentation: Exploration of Saccharomyces cerevisiae intra-species diversity for the identification of novel genetic determinants for acetic acid tolerance with the help of pooled-segregant RNA sequencing. ISSY33 International Specialized Symposium on Yeasts at University College Cork, Cork, Ireland, June 24-29. (2017)
You can view some of Dr Miguel’s work below and links to his professional profile.
https://www.researchgate.net/profile/Miguel-Fernandez-Nino
https://www.linkedin.com/in/miguel-fern%C3%A1ndez-ni%C3%B1o-4a064b168/?locale=en_US
https://scholar.google.com/citations?user=JBb1zuoAAAAJ&hl=en
https://orcid.org/0000-0002-8231-7989
https://www.scopus.com/authid/detail.uri?authorId=56123747300
https://loop.frontiersin.org/people/1296449/overview
https://www.intechopen.com/profiles/158295
Reviewer bio
Dr Anny Manrich PhD is a food Engineer with expertise in Food Technology, Natural Polymers, Edible Films, Enzymes, and Nanotechnology. She writes and reviews content on these topics.
Dr Anny Manrich’s Highlights:
- Research and Technology at the Brazilian Agricultural Research Corporation
- PhD in Chemical Engineering with a focus on Biochemistry at the Federal University of Sao Carlos/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
- Bachelor of Food Engineering at the University of Campinas/ Brazil and a one-year scholarship at the Technical University of Munich/ Germany
“To solve a problem, global vision and multifactorial understanding are necessary. Therefore, in addition to expertise, one should seek multidisciplinary thinking connected with science and reality” – Dr Anny Manrich, PhD.
Professional Experience:
Dr Anny Manrich’s Experience Joining the Brazilian Agricultural Research Corporation, as soon as she completed her doctorate,
Dr Anny Manrich has worked on several projects, including the more than three-year partnership project with BRF, a major food producer in Brazil. As a postdoctoral fellow.
Dr Anny Manrich has also contributed to several business consultancies and research projects of the National Nanotechnology Laboratory System in areas such as food technology, fibres, films and coatings and Nanotechnology; in a very determined way, having a great team relationship, being creative and committed.
Growing concerns about the safe introduction of nanomaterials into today’s life emphasises the need to create regulatory documentation in front of characterising, using and testing them. Dr Anny Manrich worked for two years on a characterization project for nanoscale materials, with the aim of exploring their possible health effects.
Despite not having specific academic training in packaging or polymeric films, Dr Anny Manrich works at the Brazilian Agricultural Research Corporation in areas of edible and biodegradable films produced from agricultural waste and in the development of films with greater resistance to water, having articles published in renowned scientific journals, which demonstrates her multidisciplinary understanding and creativity.
In addition, she worked for four years as a consultant to a food company to develop a line of snacks that are healthy and that add functional ingredients, physiologically active compounds that bring health benefits, made from fruits and vegetables, enabling diet improvement, disease prevention and reduction of nutritional deficiencies.
Dr Anny Manrich participated as a member of the examination board for two Master’s exams and one PhD exam at the Department of Chemical Engineering of the Federal University of São Carlos.
Education:
- 2001 Bachelor in Food Engineering at the State University of Campinas, Brazil
- 1999 One year scholarship at the Technical University of Munich
- 2004 Master in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2012 PhD in Chemical Engineering at the Federal University of São Carlos, Brazil
- 2010 One year scholarship at the Technical University of Munich
The main publications of Dr. Anny Manrich are:
Articles
Manrich, A., Moreira, F. K., Otoni, C. G., Lorevice, M. V., Martins, M. A., & Mattoso, L. H. (2017). Hydrophobic edible films made up of tomato cutin and pectin. Carbohydrate Polymers, 164, 83-91.
Mendes, J. F., Norcino, L. B., Martins, H. H. A., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2020). Correlating emulsion characteristics with the properties of active starch films loaded with lemongrass essential oil. Food Hydrocolloids, 100, 105428.
Norcino, L. B., Mendes, J. F., Natarelli, C. V. L., Manrich, A., Oliveira, J. E., & Mattoso, L. H. C. (2020). Pectin films loaded with copaiba oil nanoemulsions for potential use as bio-based active packaging. Food Hydrocolloids, 106, 105862.
Manrich, Anny, et al. Immobilization of trypsin on chitosan gels: Use of different activation protocols and comparison with other supports. International Journal of Biological Macromolecules 43.1 (2008): 54-61.
Manrich, Anny; Komesu, Andrea ; Adriano, Wellington Sabino; Tardioli, Paulo Waldir ; Giordano, Raquel Lima Camargo . Immobilization and Stabilization of Xylanase by Multipoint Covalent Attachment on Agarose and on Chitosan Supports. Applied Biochemistry and Biotechnology, v. 161, p. 455-467, 2010.
Mendes, J. F., Martins, J. T., Manrich, A., Neto, A. S., Pinheiro, A. C. M., Mattoso, L. H. C., & Martins, M. A. (2019). Development and physical-chemical properties of pectin film reinforced with spent coffee grounds by continuous casting. Carbohydrate polymers, 210, 92-99..
Milessi, T. S., Kopp, W., Rojas, M. J., Manrich, A., Baptista-Neto, A., Tardioli, P. W., … & Giordano, R. L. (2016). Immobilization and stabilization of an endoxylanase from Bacillus subtilis (XynA) for xylooligosaccharides (XOs) production. Catalysis Today, 259, 130-139.
Mendes, J. F., Norcino, L. B., Manrich, A., Pinheiro, A. C. M., Oliveira, J. E., & Mattoso, L. H. C. (2020). Development, physical‐chemical properties, and photodegradation of pectin film reinforced with malt bagasse fibers by continuous casting. Journal of Applied Polymer Science, 137(39), 49178.
Mendes, J. F., Martins, J. T., Manrich, A., Luchesi, B. R., Dantas, A. P. S., Vanderlei, R. M., … & Martins, M. A. (2021). Thermo-physical and mechanical characteristics of composites based on high-density polyethylene (HDPE) e spent coffee grounds (SCG). Journal of Polymers and the Environment, 29, 2888-2900..
Mendes, J. F., Norcino, L. B., Martins, H. H., Manrich, A., Otoni, C. G., Carvalho, E. E. N., … & Mattoso, L. H. C. (2021). Development of quaternary nanocomposites made up of cassava starch, cocoa butter, lemongrass essential oil nanoemulsion, and brewery spent grain fibers. Journal of Food Science, 86(5), 1979-1996.
Manrich, A., Martins, M. A., & Mattoso, L. H. C. (2021). Manufacture and performance of peanut skin cellulose nanocrystals. Scientia Agricola, 79.
Nascimento, V. M., Manrich, A., Tardioli, P. W., de Campos Giordano, R., de Moraes Rocha, G. J., & Giordano, R. D. L. C. (2016). Alkaline pretreatment for practicable production of ethanol and xylooligosaccharides. Bioethanol, 2(1)..
Manrich, Anny, de Oliveira, J. E., Martins, M. A., & Mattoso, L. H. C. Physicochemical and Thermal Characterization of the Spirulina platensis. J. Agric. Sci. Technol. B, v. 10, p. 298-307, 2020.
Book Chapter
Terra, I. A. A., Aoki, P. H., Delezuk, J. A. D. M., Martins, M. A., Manrich, A., Silva, M. J., … & Miranda, P. B. (2022). Técnicas de Caracterização de Polímeros. Nanotecnologia Aplicada a Polímeros, 614.
Conference Papers
Ferreira, L. F., Luvizaro, L. B., Manrich, A., Martins, M. A., Júnior, M. G., & Dias, M. V. (2017). Comparação da estabilidade de suspensões poliméricas de amido/tocoferol e quitosana/tocoferol. In: CONGRESSO BRASILEIRO DE POLÍMEROS, 14., 2017, Águas de Lindóia, SP.
Manrich, A., Hubinger, S. Z., & Paris, E. C. (2017). Citotoxicidade causada por nanomateriais: avaliação do micronúcleo. In: WORKSHOP DA REDE DE NANOTECNOLOGIA APLICADA AO AGRONEGÓCIO, 9., 2017, São Carlos. Anais… São Carlos: Embrapa Instrumentação, 2017. p. 655-658.
Manrich, Anny, et al. Immobilization and Stabilization of Xylanase by multipoint covalent attachment on Glyoxyl Agarose Support. The 31st Symposium on Biotechnology for Fuels and Chemicals. 2009.
Manrich, Anny, et al. Application of immobilized xylanase on hydrolysis of soluble wood hemicelluloses after using microwave and organosolv pre-treatments. The 32nd Symposium on Biotechnology for Fuels and Chemicals. 2010.
You can view some of Dr Anny’s work below and links to her professional profile.
Research Gate: https://www.researchgate.net/profile/Anny-Manrich-2
Scopus: https://www.scopus.com/authid/detail.uri?authorId=23103497100
Google Scholar: https://scholar.google.com/citations?hl=en&user=Ea9qpr0AAAAJ
Linkedin: https://br.linkedin.com/in/anny-manrich-20693129
In this short article, we will answer the question, ‘can you eat a poisonous snake?” and will also talk about the potential health hazards and how to safely prepare a poisonous snake.
Can you eat a poisonous snake?
Yes, you can eat a poisonous snake, after removing its head and preparing it properly. However, be aware that eating a poisonous snake has different types of severe potential hazards (1-4). The venom of poisonous snakes is very dangerous to humans. It could enter your body causing harm to your organs and tissues and even dead (1-3).
What are the potential health hazards of consuming a poisonous snake?
The potential hazards of eating a poisonous snake include poisoning (1-3), and getting a zoonotic disease (4). If you have eaten or you are planning to eat a poisonous snake, please consider the potential risks and seek advice from experts.
The risk can vary depending on the preparation methods and the type of snake.
What to do if you have eaten a poisonous snake?
If you suspect that you have eaten a poisonous snake, it is important to seek medical attention immediately. Call for emergency medical assistance right away!
The venom of a poisonous snake contains different toxins that are harmful to humans including neurotoxins and phospholipases (5), which can cause serious health complications and even death (1-3).
If you have a cut or open wound in your mouth, stomach, or anywhere else where the venom might enter your body, enter your bloodstream and cause harm to your organs and tissues (5), so it’s essential to get prompt treatment.
Don’t wait to see if symptoms develop before seeking help.
If possible, try to identify the species of snake that you consumed. This information can help medical professionals provide appropriate treatment.
How can you determine if a snake is poisonous or not before consuming it??
Determining if a snake is poisonous or not is always challenging, even more for those who are not familiar with different species of snakes. Nevertheless, there are some general guidelines that could help you:
- Look at the snake’s head shape: Most venomous snakes have triangular-shaped heads due to the venom glands, while most non-venomous snakes have more rounded heads.
- Check the snake’s eyes: Venomous snakes typically have elliptical or cat-like pupils, while non-venomous snakes have round pupils.
- Look at the snake’s body: Venomous snakes often have thicker, more muscular bodies than non-venomous snakes that kill their prey by constriction. They may also have distinctive patterns or coloration and other identifying features like rattles on their tails, and hoods or flaps of skin on their necks.
It is important to not rely only on visual cues and always consult an expert. In general, it is best to avoid handling or consuming snakes, especially those that are venomous.
How to safely prepare and eat a poisonous snake?
To safely prepare a venomous snake you should take the necessary precautions and seek expert guidance to minimize the risk of health hazards (4). It is very important that you carefully remove the head, where the venom gland is located and cook it properly.
You can follow this general guide:
- Starting at the base of the snake’s head, about 4 inches below the head, cut the snake. The snake should be hung by its tail at this point. This allows the snake to bleed without restriction.
- After that, it’s time to skin the snake. Using your fingers, start detaching the snakeskin on your belly from the head end, working your way down the length of the skin.
- Peel the skin away from the flesh starting at the top of the skull. After that, the snake’s entrails should be removed and disposed of properly.
- The snake has reached the stage when it is ready to be eaten. However, if you have the opportunity, chop the snake into smaller pieces and immerse it in fresh, cold brine for a few minutes.
- Using a sharp knife, chop the snake into tiny pieces and coat with flour before frying in bacon oil or lard. Season the meat with salt and pepper before cooking it.
- Bring a pot of water to a boil, adding enough to cover the snake. Reduce the heat to low and simmer for another 1 1/2 hours, or until the vegetables are soft.
- While the snake is stewing, sauté onions, carrots, celery, and garlic in bacon oil until they are translucent. Once you’ve done that, peel and dice some potatoes to get started. Cook the veggies in the pan with the snake in it until the potatoes are done.
- Simple methods of cooking snakes include roasting them on wooden skewers over an open fire or frying them in a pan with a little oil. Snakes are a fantastic source of protein, and after you get over your dislike of eating them, you’ll find that they’re very delicious.
How to safely dispose of a poisonous snake’s head?
Make certain that the head is disposed of as quickly as possible, since they may continue to bite for many hours (6). Bury the head in the ground. Snake venom remains stable and toxic for weeks (7).
You should avoid handling the head with your bare hands, since this may cause injury (6).
What is the risk of eating a raw or undercooked snake?
Eating a raw or undercooked snake can make you sick. Raw or undercooked snake meat could contain pathogenic bacteria (e.g., Salmonella and Shigella), parasites (e.g., Trichinellosis) and viruses that can make you sick (4).
It is important to make sure that the snake´s meat is properly cooked. You should go for an internal temperature of 165F at least!
What are the nutritional benefits of eating a properly cooked poisonous snake?
Snake flesh has protein in the same proportion as any other kind of meat (8). Protein is required for the development of several physiological systems, including the creation of muscles.
In addition to providing amino acids that the body cannot get in any other manner, protein also contains amino acids that are involved in a broad variety of functions in the body, ranging from cell wall construction to hormone regulation.
Snake flesh has about 93 calories per 100g (3.5 oz) of raw meat, with the amount varying according to the species (8). When compared to a comparable quantity of sirloin beef steak, this contains about half the calories and one-third the fat (8).
When dieting, those who eat fewer calories and fat per pound of beef may have an easier time maintaining a healthy weight.
Conclusion
In this short article, we answered the question, ‘can you eat a poisonous snake?” and also talked about the potential health hazards and how to safely prepare it.
Reference
1. Mehta SR, Sashindran VK. Clinical Features And Management Of Snake Bite. Med Journal, Armed Forces India [Internet]. 2002 [cited 2023 May 1];58(3):247. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4925324/
2. Gutiérrez JM, Calvete JJ, Habib AG, Harrison RA, Williams DJ, Warrell DA. Snakebite envenoming. Nat Rev Dis Prim 2017 31 [Internet]. 2017 Sep 14 [cited 2023 May 1];3(1):1–21. Available from: https://www.nature.com/articles/nrdp201763
3. Chan YS, Cheung RCF, Xia L, Wong JH, Ng TB, Chan WY. Snake venom toxins: toxicity and medicinal applications. Appl Microbiol Biotechnol 2016 10014 [Internet]. 2016 Jun 1 [cited 2023 May 1];100(14):6165–81. Available from: https://link.springer.com/article/10.1007/s00253-016-7610-9
4. Magnino S, Colin P, Dei-Cas E, Madsen M, McLauchlin J, Nöckler K, et al. Biological risks associated with consumption of reptile products. Int J Food Microbiol [Internet]. 2009 Sep 15 [cited 2023 May 1];134(3):163–75. Available from: https://pubmed.ncbi.nlm.nih.gov/19679367/
5. Chan YS, Cheung RCF, Xia L, Wong JH, Ng TB, Chan WY. Snake venom toxins: toxicity and medicinal applications. Appl Microbiol Biotechnol 2016 10014 [Internet]. 2016 Jun 1 [cited 2023 May 1];100(14):6165–81. Available from: https://link.springer.com/article/10.1007/s00253-016-7610-9
6. Titelbaum N V, Elbadri S, Wilson JL, Desai B, Falgiani M. Viper-induced Consumptive Coagulopathy from a Decapitated Eastern Diamondback Rattlesnake. Cureus [Internet]. 2020 Jan 6 [cited 2023 May 1];12(1). Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6999724/
7. Almeida JR, Mendes B, Patiño RSP, Pico J, Laines J, Terán M, et al. Assessing the stability of historical and desiccated snake venoms from a medically important Ecuadorian collection. Comp Biochem Physiol Part C Toxicol Pharmacol. 2020 Apr 1;230:108702. Available from: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6999724/
8. Jones A. Meat. World Protein Resour [Internet]. 1974 [cited 2023 May 1];63–96. Available from: https://link.springer.com/chapter/10.1007/978-94-011-7161-8_10
