Mass poisoning incidents linked to surrogate alcohol in multiple Russian regions have prompted wide concern and official action
Official reports indicate more than 30 confirmed deaths and over 90 poisoning cases across several regions of Russia due to surrogate alcohol consumption. The situation prompted rapid responses from regional health authorities and federal agencies as authorities work to identify the contaminated products and prevent further harm.
In the Ulyanovsk region, authorities reported 20 fatalities in 62 cases of cider poisoning, according to the regional health minister Olesya Kolotik-Kamenev. Other regions affected include Samara, Nizhny Novgorod, Penza, Udmurtia, and Chuvashia, where officials had previously announced casualties and poisoning incidents connected to similar products.
Information from a Telegram channel noted the first reported case of poisoning tied to the drink Mr. Cider in the Kurgan region, where a student was found in a coma after consumption. Investigators identified Mr. Cider, produced in Samara, as the source of the emergency. In response, the head of Rospotrebnadzor ordered the withdrawal of these products from sale nationwide to curb further risk.
Law enforcement involvement followed, with a criminal case opened and the supplier of the liquor arrested. The incident underscored the dangers posed by counterfeit or mislabeled alcoholic beverages and the need for stricter regulatory oversight on domestic and imported products.
One account from Samara describes a hospital admission after a husband consumed Mr. Cider. A resident named Marina told Newspaper.Ru that her spouse drank one and a half liters of mango flavored cider, then began vomiting, showed severe coordination problems, and experienced extreme shortness of breath. He remained in a coma and required ongoing medical support as doctors faced a challenging prognosis for recovery, including concerns about kidney function and potential organ failure. Marina noted that the drink had been purchased from a regular convenience store and suggested the presence of expired or poor quality products in some outlets.
In another account from a resident of Ulyanovsk, a person reported purchasing one and a half liters of cider in a bottle near their home on June 2 and later traveling to a cottage with relatives. By June 4, the individual experienced severe stomach pain and nausea, with symptoms worsening rapidly. The affected person later learned through media coverage about the broader outbreak, which helped connect the dots about the drink’s potential toxicity.
Reports from Novokuibyshevsk in the Samara region described two fatalities after consuming cider bought at a nearby shop on Mironova Street. An evening gathering with friends and their children escalated to tragedy, as three liters of cider were consumed, and one participant died the following morning after foaming at the mouth and failing to be revived by medical personnel. The sequence of events outdoors and inside a home underscores how quickly the situation can deteriorate when tainted beverages are ingested in social settings.
A resident of Dimitrovgrad, Tatiana, contributed to the coverage by recounting a close call after she and companions bought peach flavored Mr. Cider from a late night store. She described elevated blood pressure, acute stomach discomfort, and eventual inability to eat after consuming two half liter bottles. Tatiana noted the store chain had a history of selling stale products and, in some cases, selling to minors, raising concerns about oversight and enforcement at retail points of sale.
Public commentary from health and regulatory figures noted the distinction between authentic cider and surrogate alcoholic beverages. A vice-chairman of the Public Council within Rospotrebnadzor stated that the tainted product labeled as cider appeared to be a fake, lacking proper digital markings. Analysts from the Russian Sommelier Association offered a separate view, explaining that genuine cider results from natural fermentation and the fermentation process yields alcohol. The conversation highlighted that some products marketed as cider were produced in ways that did not align with traditional cider making, raising questions about the authenticity of certain brands and the methods used to accelerate production. The broader public discourse emphasized that the term cider should refer to a naturally fermented beverage made from apple juice or similar fruit, without the artificial addition of alcohol at the production stage. This distinction matters for consumer expectations and safety standards in the beverage industry, where mislabeling can have serious health consequences.