Faculty Bibliography

A pooling of public and private resources has created a regional poison control system which provides information and education to the medical and lay communities of metropolitan New York City. An overview of the poisoning problem on a national scale is followed by a description of the operations by the Center, and a special volunteer effort

The numerous etiologies of food poisoning make assessment of this disease a cultural, bacteriologic, chemical, gastronomic, and epidemiologic research project. Cautious investigation and study of etiologic possibilities are most stimulating intellectual exercises and obviously benefit the patient. Often, a case of food poisoning necessitates interaction with the local health department in search of the causative agent before other people are afflicted. A thorough knowledge of this field is essential to provide reasonable care to the millions "poisoned" by food annually.

Odor recognition is a valuable skill for the emergency services provider, particularly when dealing with the poisoned patient. A simple "ten-tube sniffing bar" emphasizing sensory recognition of common toxins in association with representative case histories in an effective emergency services teaching tool. The odor, toxin, case history, and appropriate references are described for each component of the sniffing bar.