Poison Control

More than 4 million people are poisoned in the United States every year.The following information is just a brief overview of what you can do to be prepared and avoid incidents. By being informed, you will be better able to prevent an incident from turning into a fatal disaster.

Store all medicines and household products in the original containers.
Use child-resistant packages for medicines and potentially dangerous household products.
Lock medicines and products out of sight and reach of children
Follow product label warnings about not mixing different products, ventilating the area, or wearing gloves.

What Are Some Dangerous Household Poisons?

CLEANING PRODUCTS:
Common household cleaning products are the number one cause of unintentional poisonings of children. Those that are especially dangerous are those that can cause chemical burns: drain opener, toilet bowl cleaner, laundry detergent.

COSMETICS AND PERSONAL CARE PRODUCTS:
Permanent wave neutralizers and hair straighteners can cause burns. Mouthwash contains alcohol, dangerous for children who drink it. Some nail care products can also be poisonous.

PESTICIDES, INCLUDING LAWN AND GARDEN CHEMICALS:
Many chemicals used to control insects, rodents and weeds are as toxic to humans as they are to their intended victims. When ingested or inhaled in very small amounts, most are capable of producing illness.

HOUSEHOLD AND AUTO MAINTENANCE SUPPLIES:
Antifreeze and windshield washer solution are dangerous to swallow and their sweet taste makes them appealing to children and pets.

FOOD POISONING:
May be caused by storing food at the wrong temperature, not scrubbing knives, utensils and cutting boards after cutting raw meat and poultry, and not carefully washing hands before handling or preparing food. Symptoms of food poisoning may vary, but often include nausea, vomiting and diarrhea. Symptoms may begin soon after eating or may not occur for more than a day or two.

Follow these food safety tips:

Counter tops, utensils and hands should be washed with warm, soapy water prior to and after food preparation.
Thaw meat and poultry in the refrigerator, not at-room temperature.
Avoid leaving perishable food out of the refrigerator for more than two hours.
Do not use canned foods with bulging lids or cracks.
Thoroughly cook all meat, poultry, seafood and eggs.