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A family who traveled from Germany to Istanbul for a short holiday has suffered a devastating loss after three members died in what authorities describe as a suspected case of food poisoning linked to food they ate in Ortakoy, Istanbul.
The incident has raised concerns about food safety in one of Istanbul’s busiest tourist districts and renewed attention on common risks associated with popular street foods in Türkiye.
The four member Bocek family arrived in Istanbul on November 9 and checked into a hotel in the Fatih district before visiting the waterfront area of Ortakoy two days later.
Turkish media report that the parents, Servet and Cigdem B., spent the day with their children, 6 year old Kadir Muhammet and 3 year old Masal, where they ate midye from a street vendor and also ordered food such as tavuk tantuni and sucuk.
Some outlets also reported that the family ate kumpir and later had a meal at a restaurant in the same area.
The family began experiencing nausea and vomiting on the same day. Their symptoms continued through the night, prompting them to visit nearby hospitals on November 12. All four received treatment and were then discharged and returned to their hotel.
The situation worsened later that night when Cigdem B. discovered her daughter Masal lying motionless in the hotel room. Emergency teams arrived and transferred all four family members to hospitals across the city for urgent treatment. Despite medical efforts, both children died after being taken to hospital.
It was reported on Friday morning that the children's mother also died in intensive care. The father, Servet B., remains under treatment. Police have secured the hotel's CCTV recordings and taken statements from four witnesses.
The deaths led to parallel investigations by health, agriculture and law enforcement authorities.
Istanbul Provincial Health Director Assoc. Prof. Abdullah Emre Guner said that the loss of the two children had deeply saddened officials and confirmed that the family had been taken to hospital with suspected food poisoning.
His statement noted that both parents were receiving treatment in intensive care at the time.
The Istanbul Provincial Directorate of Agriculture and Forestry announced that its Food and Feed Branch was monitoring the case with care.
Officials said police were continuing to examine security footage from the hotel and that food inspection teams were ready to act immediately when directed.
The directorate shared inspection data showing that more than 192,000 official controls were carried out this year across more than 135,000 food businesses in Istanbul.
In Ortakoy, officials recorded 202 inspections so far this year, with one administrative fine issued and seven samples tested without any detected non compliance.
Local authorities also took direct action at the sites linked to the case. Turkish media report that the restaurant where the family ate was sealed and that the street vendor who sold midye and other items was detained as part of the investigation.
Besiktas Municipality said it was closely following the judicial and administrative process and would continue to apply all public health measures.
Officials have not confirmed the exact cause of death. Cumhuriyet notes that while the family ate midye, tavuk tantuni, sucuk and kumpir in Ortakoy, the source of the poisoning remains under investigation.
The tragedy has renewed public attention on the risks associated with mussels and other street foods, which are widely consumed by both locals and tourists in Türkiye.
Mussels can contain toxins produced by algae and bacteria, which accumulate in the shellfish and may enter the human body when eaten. These toxins can lead to a form of food poisoning that may cause severe symptoms, including temporary paralysis in extreme cases.
Early symptoms are usually abdominal cramps, diarrhea, nausea, vomiting, headaches and changes in how the body senses hot and cold. Symptoms may appear within minutes or hours, depending on how many mussels were consumed and an individual's immune response.
Food poisoning occurs when people consume food contaminated with bacteria, viruses, parasites or toxins. Symptoms may include vomiting, watery diarrhea, abdominal pain, fever, chills, loss of appetite and weakness.
The severity of the reaction varies according to the type of food consumed, the amount of contamination and the overall health of the person affected.
Food safety specialists in Türkiye have highlighted high risk items sold at unregulated stalls, including midye, chicken doner, cig kofte, fish sandwiches, kokorec, sausage sandwiches, kumpir and rice with chickpeas.
An April report from Turkiye Daily cites food engineer Irmak Ozden, who said many of these foods can spoil quickly if not prepared under sterile conditions. She noted that problems arise from insufficient cooking, poor storage, contaminated surfaces and the use of expired ingredients.
The same report describes practices used by some operators to reduce costs, such as washing spoiled chicken in chlorinated water, using chemicals to restore the color of old meat or repeatedly freezing and thawing products.
Experts warn that these practices increase the risk of poisoning, allergic reactions, organ damage and long term health problems.
Food safety expert Rasim Demir said viral street food trends on social media can mislead consumers into choosing foods prepared in unsafe conditions.
He warned that many stalls lack proper temperature control and that seafood and meat left unrefrigerated can pose high risks.
Many visitors consider street food an essential part of the Istanbul experience.
Medical sources and food safety experts say tourists can still enjoy it while taking sensible precautions, especially with seafood and foods that spoil quickly.
Recognize symptoms early
Nausea, vomiting, diarrhea, stomach cramps and fever can indicate food poisoning. Mussel poisoning may also cause headaches or sudden changes in temperature perception. Mild cases may pass within a day or two, but worsening symptoms require medical attention.
Seek medical help when conditions intensify
Expertes recommend promptly visiting a hospital if symptoms include continuous vomiting, high fever, bloody diarrhea, severe abdominal pain, difficulty drinking fluids or signs of dehydration such as dry mouth or drowsiness.
Choose vendors carefully
Experts advise avoiding unregulated stalls, particularly for high risk foods such as midye, fish and chicken. Tourists should select larger or well known businesses that follow hygiene rules and maintain proper storage temperatures.
Check hygiene and storage conditions
Experts stress the need for clean preparation areas, proper storage and respect for expiry dates. Tourists should avoid foods left uncovered or exposed to traffic, dust or insects and should only buy refrigerated seafood from businesses that appear clean.
Take extra care with seafood
Mussels and other shellfish can carry toxins and pollutants when harvested from unsafe waters. Medical Park notes that eating large quantities or consuming mussels from polluted areas increases risk. Tourists who want to try seafood should choose restaurants that refrigerate and cook their products thoroughly.
The deaths of three members of the Bocek family have shocked many in Türkiye and abroad.
Although the final investigation results are not yet known, the case has become a grim reminder that food safety lapses can have serious consequences.
Visitors planning trips to Istanbul can reduce risk by making careful choices about where and what they eat while still enjoying the city's rich food culture.
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