Poisoning is injury or death due to swallowing, inhalation, touching or injecting various drugs, chemical, venoms or gases. Many substances such as drugs, carbon monoxide, food poisoning, organo-phosphorus are poison. Poisoning can be an accident or a planned action.

1. POISONING
PREPARED BY:
RN Arpana Bhusal
BNS

2. CONTENT
 Introduction
 Causes
 Types
• Food poisoning
• Organo-phosphorus

3. INTRODUCTION
 Poisoning is injury or death due to swallowing, inhalation,
touching or injecting various drugs, chemical, venoms or gases.
 Many substances such as drugs, carbon monoxide, food
poisoning, organo-phosphorus are poison.
 Poisoning can be an accident or a planned action.

4. CAUSES
 Household products and personal care products, like nail polish
remover.
 Cleaning products and detergents
 Paint thinner
 Pesticides and bug spray

5. CONT…
 Metal such as lead
 Illegal drugs
 Spoiled food
 Fertilizer and fungicides

6. TYPES
 Food poisoning
 Organo-phosphorus

7. FOOD POISONING

8. INTRODUCTION
 Food poisoning is an acute illness, usually of sudden onset,
brought about by eating contaminated or poison.
 The symptoms normally include abdominal pain, diarrhea,
nausea, vomiting and fever.
 Raw foods that include meat, fish and seafood, egg, fruit and
vegetables can have huge levels of germs that easily catch on to
other foods and surrounding the kitchen.

9. CAUSES

10. CONT...
 Bacteria or their toxins
 Chemicals like detergents, pesticides
 Plants or fish
 Viruses (hepatitis from water contamination)

11. CONT..
 Other most common causes
 Consuming undercooked or raw food (especially sausages,
kebabs, pork and burgers)
 Food products that has crossed the expired date or has not been
refrigerated properly.
 Consumption of food handled by someone suffering from
diarrhea or vomiting.

12. CONT…
 Not reheating food to high enough temperatures to destroy food
poisoning bacteria.
 Cross contamination (where germs from a contaminated food is
spread to other foods)

14. SIGN AND SYMPTOMS
 Depending on the type of germ involved, symptoms can arise
anytime from 1 -36 hours after the consumption of contaminated
food

15. SIGN AND SYMPTOMS

16. CONT…
 Other symptoms
 Diarrhoea
 Loss of appetite
 Muscle pain
 Chills

17. TREATMENT

18. A. Emergency measures
1. Replace fluid and electrolyte losses with intravenous saline or
other solutions (patients with mild illness may tolerate oral
rehydration).
2. Patients with hypotension may require large volume intravenous
fluid resuscitation.
3. Antiemetic agents are acceptable for symptomatic treatment, but
strong antidiarrheal agents such as Lomotil (diphenoxylate plus
atropine) should not be used in patients with suspected invasive
bacterial infection (fever and bloody stools).

19. B. Specific drugs and antidotes
1. In patients with invasive bacterial infection, antibiotics may be
used once the stool culture revels the specific bacteria
responsible.
2. Empiric treatment with ciprofloxacin or trimethoprim-
sulfamethoxazole is commonly given while awaiting culture
results.

20. Cont…
3. Pregnant women who have eaten Listeria contaminated foods
should be
 Treated empirically, even if only mildly symptomatic, to prevent
serious intrauterine infection.
 The antibiotic of choice is ampicillin, with gentamicin added for
several infection

21. Supportive measures
 Consume plenty of fluids and take an oral rehydration solution
(ORS).
 Consume fruit juice and coconut water which restore
carbohydrates and help with fatigue.
 Eat normally but have a small and light meals.
 Stay away from rice, spicy, salty or sugary foods.
 Avoid caffeine, which may irritate the digestive tract.
 Get plenty of rest.

22. PREVENTION

23. Purchase of food
 Select fresh meat and vegetables.
 Purchase food from hygienic, reliable and reputable sources to
ensure quality.
 Read and follow the storage instructions, and pay attention to the
“use by” or “best before” date on food labels when buying pre
packed food.

24. Handling of food
 Food should be thoroughly washed before storage or cooking.
 Meat and seafood must be thoroughly cooked.
 Food should be consumed as soon as it is served.
 Use different sets of chopping boards and knives for cutting raw
and cooked food.
 Hot food should be eaten when it is still hot and cold dishes
should be stored in the refrigerator until consumption.

25. Storage of food
 Always cover raw meat and store it in the bottom shelf of the
fridge or the freezer.
 Cool, cover and refrigerate food within one hour.
 Do not store food under room temperature to avoid multiplication
of bacteria.
 Raw and cooked food should be stored separately to avoid cross
contamination.

26. Personal hygiene
 Wash hand regularly with soap and water, especially after using
the toilet and before and after preparing and eating food.
 Anybody who suffers from diarrhea or vomiting should not
handle or touch any food to avoid bacteria contaminating the
food.

27. Environmental hygiene
 Put all the rubbish and food remains into a dustbin and cover it up
tightly.
 Dustbin must be emptied frequently and regularly.
 Clean and disinfect food preparation surface.
 Dish clothes should be washes frequently

29. REFERENCES
 https://www.Dettol.co.in/illness-prevention/food-poisoning-
foodborne-illness @2021/7/6 at 4pm.
 https://www.Mayoclinic.org/disease-conditions/food-
poisoning/diagnosis-treatment/drc-20356236 @2021/7/7 at 6pm.
 January 17, 2013. food poisoning.
https://www.slideshare.net@2021/07/07 at 2pm.