Woman loses arm in lion attack at Australian zoo
The attack took place on Sunday morning at Darling Downs Zoo in Queensland, as the woman was observing zookeepers working inside the carnivore precinct before the zoo had opened to the public.
According to the zoo, a lion suddenly grabbed her by the arm, inflicting severe injuries. She was airlifted from the town of Pilton to a hospital in the state's capital, Brisbane, and underwent emergency surgery.
Queensland Health Minister Tim Nicholls later confirmed that her arm could not be saved. She remains in hospital and is expected to require further treatment.
The woman was not a member of staff but had long-standing ties to the zoo. In a statement, the zoo said she was a 'much-loved member of our family' who had been observing keepers at work for more than 20 years and was 'well-versed in safety protocols around potentially dangerous animals'.
'She is well-versed in safety protocols around potentially dangerous animals.'
Zoo officials said the lion involved had not recently been 'cubbed', which can sometimes increase aggression in big cats and 'will definitely not be put down or punished in any way'.
The zoo is working with workplace safety authorities to determine how the incident occurred, though a full account may not emerge until the woman is able to speak with investigators.
Darling Downs Zoo, which opened in 2004 and spans 48 hectares, is home to several species of big cats including lions, tigers and leopards. It has been owned and run for two decades by Steve and Stephanie Robinson.
Mr Robinson said he had not yet spoken to the woman but would provide an update once she had undergone further surgery, according to the Australian Broadcasting Corporation,
Local MP David Littleproud described the incident as 'horrific' and said it had deeply shocked the community.
'It is a tragedy and a shock to not just staff at the zoo, but the entire community.'
The last serious lion attack in Australia occurred in 2020, when a zookeeper was critically injured by two lions at Shoalhaven Zoo in New South Wales.
Darling Downs Zoo is expected to reopen to the public on Tuesday.
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Daily Mail
6 hours ago
- Daily Mail
My seven-year-old daughter's teacher attacked me over the school lunch I packed. Am I really in the wrong?
An Australian mum has sparked debate online after revealing a teacher 'attacked' her during a parent-teacher interview over the lunch she packed for her seven-year-old daughter. Posting anonymously to Reddit, the mother explained she had always tried her best to pack a lunch her daughter, who is a picky eater with a history of stomach problems, would eat. 'She's had bowel issues since she was a baby. Some days, dry chips are the only thing she can stomach without vomiting. Getting her to eat anything is a win,' the mum wrote. But at a recent school interview, the teacher criticised her for not packing enough fruit and said her daughter's stomach problems would improve if she stopped eating so much processed food. 'She even told my daughter that she better see fruit in her lunch tomorrow. I just felt like I was being attacked,' the woman wrote, admitting she now feels like 'the worst mum in the world'. The lunchbox in question includes a sandwich, yoghurt, packet of chips, cheese stick and, occasionally, a cookie or brownie. The mum said most days the fruit comes home 'soggy and untouched,' so she's stopped wasting money on it. 'I even got told off for taking her to the corner store some mornings for a lolly - which is just a little thing we do together after I drop the other kids off,' she added. The post quickly divided opinion, with thousands of Reddit users chiming in on whether the teacher had crossed a line - or whether the mum needed a reality check. Many were sympathetic, especially given the child's medical history. 'No teacher should be giving nutritional advice without knowing a child's medical background. If your daughter has documented digestive issues, I'd write a note to the Principal,' one wrote. 'Teachers aren't paediatricians. This woman just stigmatised a kid who already struggles to eat. That's not okay,' another user agreed. But others defended the teacher for speaking up, suggesting her concern came from a genuine place. 'Personally, I want teachers who care about my kids and want the best for them, Maybe the approach wasn't perfect, but it sounds like she's trying to help,' one user wrote. Another added: 'It's very normal for teachers to care about a child's nutrition - they see the impact of poor diets in the classroom every day.' Others pointed to the deeper issue: the child's nutrition itself. 'One parent's shame shouldn't stop a conversation about a child's welfare,' a user said. 'Yes, the teacher could have approached it better. But the real issue here is: what is this child actually eating?' Meanwhile, a few shared their own school lunch horror stories - including one parent who once received a passive-aggressive note from a teacher asking them to stop adding cucumber to sandwiches because it made the bread soggy. As for the mum, she says she felt judged and humiliated in front of her child - and believes the criticism didn't take into account the long struggle she's faced just to get her daughter to eat. 'She's not a bad mum,' one user wrote in support. 'She's just doing what she can. And that should count for something.'
The Sun
10 hours ago
- The Sun
The worst-offending UPFs – and the tips, healthy swaps & recipes to unprocess your diet
BY now, you've probably got the memo . . . ultra-processed foods are 'bad'. Low in nutrients and high in sugar, fat and salt, they are quick and easy to eat, meaning that we absorb lots of calories, and fast. 8 But as is often the case with nutrition, it's not quite as simple as dodging all UPFs all the time. There are good reasons to enjoy them in moderation — they often taste great, are convenient and tend to last longer so can help us save money. No one should be ashamed of eating processed foods, I eat them too — I just ensure they only make up a small part of my diet. The typical weekly shop these days is vastly different from that of 50 years ago. Where once we would visit the greengrocers, butchers, bakers and fishmongers, now we browse the aisles of major supermarkets — shelves bursting with packaged foods and ready-made options. It means our diets contain more processed and ultra-processed foods than ever before. Studies have shown eating too many UPFs can increase the risk of long-term health problems, including heart disease, type 2 diabetes and obesity. One study, published by Central Queensland University in Australia, was able to link UPFs with 32 conditions. The science is still evolving, but in the meantime, it is important to understand how to spot a UPF, the healthy swaps and the steps that you can take to 'unprocess' your plate. Currently the easiest way to tell foods apart is to use the Nova classification, developed by a team of scientists in Brazil. Ultra-processed foods linked to 'higher risk of early death' says nutrition expert It separates foods into four groups, ranging from minimally processed right through to ultra-processed. At the UPF end of the spectrum are foods that have been significantly changed from their original form. They could've been smoked, pasteurised, frozen, or had ingredients such as flavour enhancers, emulsifiers, preservatives or artificial sweeteners, added, for example. Processed meats, like bacon, ham and sausages are some of the 'worst offenders', with well-established health risks. The World Health Organisation classifies them as Group 1 carcinogens, meaning there is strong evidence that regularly eating them increases the risk of certain cancers, in particular bowel cancer. Cakes, pastries and ready meals are also considered UPFs, while fruit and veggies are on the opposite, unprocessed side of the dietary divide. In between, are foods that have had some processing or added ingredients — cheeses, tomato puree and oils, to name a few. It means that your kitchen cupboards are likely bursting with foods you thought were healthy — think protein bars, granola and low-sugar sauces — but that have actually been considerably altered from their natural state. So, how can you ensure that your family is eating a healthy balance of foods? Here, I share my top tips and a few of my favourite recipes to 'unprocess' your life, without compromising on tasty treats. Extracted from Sunday Times bestseller The Unprocessed Plate: Simple, Flavourful UPF-free Recipes to Transform Your Life by Rhiannon Lambert, out now (DK RED, £20) TEN WAYS TO MAKE BETTER FOOD CHOICES Plan your meals before shopping – think about busy evenings and how to make the most of leftovers. Write a shopping list and focus on the five food groups – fruit and vegetables, carbohydrates, dairy (or alternatives), protein and fats. Be wary of, and try to avoid offers that encourage you to stock up on UPFs. Shop online – it can help you stick to your well-laid plan and reduce temptation. Pick seasonal fruit and vegetables, and remember frozen or tinned options are just as valid, just check for added sugar or salt. Choose whole, fresh bread like sourdough or a wholegrain loaf from a bakery when possible and freeze it in slices. Shop-bought loaves last for days on end because they've had so many ingredients added – even wholemeal options might just be coloured by caramelised sugar! Opt for pitta breads as they don't contain added palm oil whereas most wraps do. If you choose dairy alternatives like non-dairy milk, avoid sweetened or flavoured versions. When it comes to the cooking itself, stick to high-quality oils like extra virgin olive oil or cold-pressed rapeseed oils. Avoid most ultra-processed spreads. Read the label to check for added ingredients, or just opt for butter in small amounts. The exception here is the spreads designed to help with lowering cholesterol – the plant sterols are scientifically proven to be helpful. Tidy your cupboards. It makes healthy eating much easier and also helps you to break those old habits. Clear everything out then group your staples logically. Use transparent, airtight containers and label everything. Seeing your food encourages healthier choices. MAKE SIMPLE, HEALTHY SWAPS 8 8 ONE way to quickly cut down on the number of UPFs in your diet, is to make these simple swaps: Snack bars for homemade granola bars or nut/date bites. Sugary breakfast cereals for overnight oats or homemade granola. Crisps for homemade popcorn, roasted nuts or seed crackers. Flavoured yoghurts for full-fat natural or Greek yoghurt with fruit or honey. Sweets and biscuits for dark chocolate, dates or healthy homemade bakes. Fizzy drinks and juice for water with lemon, berries or a splash of cordial. Ice cream for blended frozen bananas, or try my cottage cheese and fruit ice cream, or my homemade juice ice lollies. NOW TRY THESE DELICIOUS RECIPES . . . SALAD BAG PASTA 8 THIS is the quickest pasta ever, with the sauce taking less time to make than the pasta takes to cook. It can be made with a variety of leafy greens for maximum iron and there is absolutely zero skill required. The water softens the almonds and adds body to the sauce. To make this extra creamy, try stirring in a couple of tablespoons of ricotta before serving. YOU NEED: 500g fusilli, farfalle or penne 2 garlic cloves, peeled 60g whole almonds 250g watercress, spinach and/or rocket 125g extra virgin olive oil, plus extra for drizzling 4 tbsp grated Parmesan, plus extra to serve 3 tbsp toasted pumpkin seeds 3 tbsp toasted sunflower seeds Sea salt and freshly ground black pepper METHOD: Bring a big pan of salted water to the boil and cook the pasta according to the instructions on the packet. Scoop the pasta into a colander using a slotted spoon and return the pan to the boil. Add the garlic and almonds to the water and simmer for 2-3 minutes until the garlic is just tender. Then add the leaves, pushing them under the water so they're just submerged, then drain into a sieve. Transfer the wilted leaves, garlic, and almonds to a blender or food processor (you can also use an electric hand-held blender), add the olive oil and Parmesan, then blitz to a bright green purée. Season to taste with salt and pepper. Add the sauce back to the pan and set over a low heat, then stir in the cooked pasta to ensure everything is hot. Transfer the pasta to bowls, sprinkle over a little extra Parmesan, toasted seeds and a drizzle of oil before serving. SPICED KETCHUP (Makes: 1 large jar) 8 THIS is very satisfying to make, and tastes less sweet than its store-bought counterpart. YOU NEED: 2 tbsp olive oil or cold-pressed rapeseed oil 1 onion, chopped 1 tbsp chopped fresh ginger 2 garlic cloves, chopped ½ tsp ground cumin ½ tsp ground cinnamon ½ tsp ground allspice ½ tsp sweet paprika ½ tsp ground cloves 4 tbsp apple cider vinegar 4 tbsp dark brown sugar 2 x 400g cans chopped tomatoes Sea salt and freshly ground black pepper METHOD: Drizzle the oil into a large deep saucepan set over a medium heat. When the oil is hot, add the onion and a pinch of salt and cook for ten minutes until soft. Add the ginger and garlic and cook for a couple of minutes until fragrant, then add all the spices and stir them into the onions for 30 seconds. Next add the vinegar, sugar, tomatoes, 1 teaspoon of salt, and a good grinding of pepper and bring to a simmer. Reduce the heat to low, and leave to cook for 45 minutes, stirring often to make sure it isn't catching, until thickened and reduced. Use an electric hand-held blender (or regular blender) to blitz the ketchup until completely smooth, then pass it through a sieve set over a bowl, using a spoon to push it through. Check and adjust the seasoning, if needed. Transfer to a sterilised glass jar or bottle, allow to cool, then store in the fridge for up to three weeks. SEEDY GRANOLA (Makes: About 800g) 8 START your day with an alternative to an ultra-processed breakfast. This granola provides my family and me with lovely healthy fats and fibre for the day ahead. Serve with your preferred milk, or top with fresh fruit and yoghurt. YOU NEED: 175g jumbo oats 175g barley, spelt, or rye flakes (or simply use more jumbo oats) 150g nuts, roughly chopped (almonds, hazelnuts, pecans etc.) 150g seeds (pumpkin, sunflower, sesame, flaxseeds etc.) Optional 1 tbsp ground cinnamon, nutmeg, ginger or cardamom (or a mix) 50g coconut oil 100g maple syrup Optional 4 tbsp almond or peanut butter 75g organic dried fruit, roughly chopped Sea salt METHOD: Preheat the oven to 160C/140C fan/325F and line your largest baking sheet with baking paper. Mix all the dry ingredients, except the dried fruit, in a large bowl. Melt the coconut oil in a small saucepan over a low heat (or melt in the microwave for 30 seconds). Stir in the maple syrup, nut butter (if using), and a pinch of salt, then mix until fully combined. Pour over the dry ingredients and stir until everything is nicely coated. Spread out in an even layer on the baking sheet and bake for 30-35 minutes until golden, stirring and tossing occasionally so it cooks evenly. Leave to cool on the tray, then stir in the dried fruit. Store in an airtight container at room temperature for up to one week. You can cook this using your air fryer too. Heat the air fryer to 160C/325F and air fry for 10-12 minutes, tossing occasionally. 8
Daily Mail
14 hours ago
- Daily Mail
What is causing a huge spike in early onset cancers among Aussies? The data that everyone needs to see - as the country leads the world in one type of the disease
Australians in their 30s and 40s are being increasingly diagnosed with cancer, with at least 10 types of the disease rising at an alarming rate. The trend, known as early onset cancer, is worrying experts who have pointed to childhood obesity, ultra-processed foods and microplastics as possible reasons for the frightening phenomenon. Cancer Australia, the federal government's cancer agency, has released data on the staggering increases in cases between 2000 and 2024. In Australians aged 30 to 39, the rate of prostate cancer has increased by 500 per cent, pancreatic cancer by 200 per cent, liver cancer by 150 per cent, uterine cancer by 138 per cent and kidney cancer by 85 per cent. Professor Dorothy Keefe, the chief executive of Cancer Australia, has revealed approximately 10 types of cancer are now displaying unprecedented elevated rates in young adults. The likelihood of an adult being diagnosed with cancers such as bowel, breast and lung, has traditionally increased with age, but the worrying trend that has emerged in the last two decades contradicts this. Data from the United States shows Australia isn't alone with a dramatic rise in early onset cancers. But Australia is alarmingly a world leader when it comes to bowel cancer rates. Since 2000, bowel cancer cases among 30 to 30-year-olds have increased by 173 per cent and what's even more worrying is the fact diagnoses in this age group often occur at a later stage, when the cancer is harder to treat. Chris Burton, 39, told the ABC's Four Corners that he was planning his wedding when he noticed he was bleeding after going to the toilet. Six weeks later, it happened again and his GP referred him for a colonoscopy. After returning from his honeymoon, he had the procedure and was diagnosed with bowel cancer. 'Similar to a lot of young people, cancer's not at the forefront of what you think might be wrong with you,' he said. Mr Burton has understandably struggled following his diagnosis at a time that should have been a happy one. He learned of his diagnosis when his wife about to give birth to their second child. He said he often wonders if he could have done something to prevent the disease. 'That's the 3am thoughts that go through your head … have you done something to deserve it?' The specific reasons for the marked increase have not been pinned down, but theories are emerging in the scientific community. Many scientists believe environmental factors or the 'exposome' could partly be to blame for the increase in cancer cases in young adults. Understanding the environment of today's 30 to 40-year-olds when they were children could be the key, particularly societal changes between the 1960s and 1990s. Childhood obesity has increased in recent years, diets have become more reliant on ultra-processed foods, and antibiotics were more readily prescribed. Increased rates in caesareans could be a factor, as this may have disrupted the transfer of microbiomes from mother to child. This is something which could affect immune system development. Harmful microplastics and their growing presence in everyday life could also be a huge concern. Microplastics are small plastic particles, less than 5mm in diameter, which have been found in drinking water, food, and the atmosphere as they have become increasingly used in the modern world. A University of Newcastle report commissioned by the World Wide Fund for Nature found that the average individual could be ingesting as much as five grams of microplastics every single week. Mr Burton's wife Ali has since given birth to a baby girl, just three days after his latest surgery in June. 'It's a stormy dark period, but you know, it's possible to survive,' he added.
