Every 15 seconds, a Poison Control Center somewhere in the United States gets a call. More than half of these calls are from an adult tending to a child who has swallowed, touched or inhaled a potentially poisonous substance.
According to the U.S. Centers for Disease Control and Prevention, there are approximately 2 million poison exposures in the United States every year — 57 percent of which are among children under the age of 6. Tragically, approximately 30 children die every year due to accidental poisonings.
The most common exposures for children are ingestion of household products, such as cleaning substances, medications, cosmetics, personal care products, foreign bodies and plants. The majority of these accidental poisonings — 90 percent — occur in the home.
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There are poison dangers for children in each room of the house. Whether it’s cosmetics in the bedroom, oven cleaner in the kitchen or medications in the bathroom, many products can harm children if used incorrectly or accidently eaten, touched or inhaled.
CHOP’s Poison Control Center has developed a Home Safey Checklist that can help you find out if your home is "poison proof."
With the checklist in hand, wander through each room and look at it through the eyes of a child. Is anything within a child's reach? Are safety latches on all cabinets and drawers containing harmful products? Is the Poison Control Center's telephone number on all phones in the house?
In the kitchen, most of the dangers are found in the "cleaning cabinet" where you store drain openers, dishwashing detergents (especially those made for the dishwasher), pine oil cleaners, oven cleaners and ammonia, just to name a few. Often children get into these products while they are being used. Some edible products such as flavoring extracts, baking soda, vinegar, salt and hot pepper can also be harmful to children.
Dangers in the bathroom include medications, powders, beauty supplies, mouthwash, first-aid supplies (rubbing alcohol, hydrogen peroxide), after shave lotions, deodorants and cleaners. In addition, many soaps and shampoos come in delicious scents that can be tempting for a child.
Dressers and nightstands may contain potential dangers such as medications, perfumes, cosmetics and cigarettes.
The garage, basement, shed and laundry room may contain a wide variety of poisons. Examples include detergents/bleach, antifreeze, motor oil, gasoline and related petroleum products, car polish, car batteries, oil-based paint, paint removers, mothballs, lime, bug killers, weed killers, mouse/rat poison, rock salt and fire extinguishers.
Other items in the house that can be dangerous to children include liquor, lamp oil, furniture polish and certain plants.
Our checklist was developed to help you to poison-proof your home. The list does not include every possible danger. Please contact the Poison Control Center (1-800-222-1222) for further information.
By following a few simple rules, you can reduce your family's risk of developing food poisoning:
Raw or undercooked eggs can make you and your children sick. Avoid eggnog and sauces that may contain raw eggs.
Poultry thawed at room temperature may contain dangerously high levels of bacteria. Thaw your holiday turkey in the refrigerator, not on the kitchen counter. Thaw a 16- to 18-pound turkey in the refrigerator in its original wrapper for three to four days. Thaw an 8- to 12-pound turkey in the refrigerator for one to two days. Thawed turkeys should be used within two days.
If you must stuff your turkey or chicken, pack the stuffing loosely inside the body cavity of the bird. Stuffing that is packed too tightly can prevent the inside of the bird from cooking properly.
Never stuff your turkey or chicken in advance. Place the stuffing inside the body cavity just prior to placing the bird in the oven for roasting. As an alternative, stuffing can be cooked or baked in a separate dish to ensure safety.
Use a meat thermometer when cooking poultry or follow published cooking guidelines.
To keep bacteria from growing on your food, do not allow poultry, meat or dairy products to remain at room temperature for more than two hours. Keep hot foods hot (above 140 degrees F) and cold foods cold (below 40 degrees F).
If you have any additional questions about cooking meat or poultry, call the U.S. Department of Agriculture's Meat and Poultry Hotline at 1-800-535-4555 between 10 a.m. and 4 p.m. EST and speak to their experienced home economist. The hotline is also TDD-accessible.
Food safety is everyone's concern! Since many cases of food poisoning are caused by improper storage, handling and preparation of food, they are preventable.
Our newsletter, Food Poisoning — Are You Cooking up Trouble?, provides helpful advice to keep your family safe.
Reviewed by: The Poison Control Center
Date: October 2013
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