Faculty Bibliography

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.

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.

Since the fall of 1979 numerous patients have been brought to emergency departments in New York City after being poisoned with an alcoholic beverage. On admission to the emergency services, they were noted to manifest significant anticholinergic toxicity. An analysis of the case histories, clinical presentations and laboratory data suggests that scopolamine eyedrops were deliberately used to poison these patients