| Facts About Lead Poisioning |
 Childhood lead poisoning is the number one environmental health risk facing children in industrialized countries today. In the United States, more than three million children age six and younger already has toxic levels of lead in their bodies. Lead is a powerful neurotoxin that hurts almost all body organs, particularly the kidneys, red blood cells, and central nervous system. In young children, lead retards the development of the central nervous system and brain.
Most children are poisoned by lead-based paint in their home. Today, most children are poisoned by ingesting leaded household dust. This dust is created when lead paint deteriorates from age, exposure to the elements, from water damage, friction such as the opening of windows or the rubbing of a tight door or during home renovation.
Lead is also often found in water, especially in homes with faucets or fittings made of brass (which contain lead) or, pipes with lead soldered joints.
Lead poisoning affects adults as well as kids.
Even tiny amounts can cause reduced IQ, reading and learning disabilities, attention deficit disorder and behavioral problems. As a result, childhood lead poisoning is associated with lower educational achievement, higher rates of high school drop-out and increased behavioral problems.
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For More Information Visit
Center for Disease Control
E-Medicine Health
Mr. Yuk
Home Safe
Lead Poisioning News |
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When Poisioning Occurs
- Remain Calm
- Call 911 if you have a poison emergency and the victim has collapsed or is not breathing.
- If the victim is awake and alert, dial 1-800-222-1222. Try to have this information ready:
- the victim’s age and weight
- the container or bottle of the poison if available
- the time of the poison exposure
- the address where the poisoning occurred
4. Stay on the phone and follow the
instructions from the emergency
operator or poison control center. |
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Food Poisioning
Food can become contaminated by bacteria, viruses, environmental toxins, or toxins naturally occurring within the food itself, such as the poisons in some mushrooms, seafood, plants, and shrubs.
The most common causes of food poisoning are:
- Salmonella
- Staphylococcus aureus
- Escherichia coli (E. coli) O157:H7
- Campylobacter jejuni (C. jejuni)
- Shigella
- Clostridium botulinum (C. botulinum) bacteria.
Food poisoning can be prevented by thoroughly cooking food and practicing good hygiene. A meat thermometer is a good way to ensure meats are cooked to the proper internal temperature. Store uncooked food in a refrigerator or freezer at the proper temperature, and never defrost food at room temperature. If food smells or looks bad, throw it away. Be sure to clean surfaces such as countertops, cutting boards, plates, and utensils properly whenever they contact raw meats. Don’t let cooked food contact any surfaces that may have been contaminated by raw food. Wash fruits and vegetables before eating them raw, and buy only pasteurized dairy products. If you suspect you have eaten food contaminated by the botulinum toxin, get to a hospital emergency room immediately. You can prevent botulism by throwing away dented and damaged food containers and never giving honey to infants. When canning foods at home, make sure you follow the proper cooking instructions. Heating food for 30 minutes at 176 degrees Fahrenheit (80 degrees Celsius) will destroy toxins. If you handle food as part of your work, wash your hands frequently, especially after using the bathroom. Do not wipe your nose, then handle food because bacteria live in the mucus. If you are traveling, eat and drink only foods and beverages that you know are safe. |
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Starring: Dave Zalba
©2008 produced by the Mentor Firefighters' Historical Association Media division | |
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