Florida Injury Prevention Programs for Seniors (FLIPS)
Senior Poison, Medication, and Food Safety
Professional Module
Overview of FLIPS
Professionals—physical therapists, health educators, nurses, practitioners, researchers, etc.
Focus—fall prevention; fire safety; and poison prevention - medication and food safety
Satellite groups Janet Lehman—FLIPS coordinator in DOEA.
Email: [email protected]
The Facts: Are Seniors Beyond The Risk of a Poisoning Incident?
Poison gets in the body through inhalation or contact with the mouth, skin, and/or eyes
Annually in America, 80,000 seniors are poisoned by:
organisms in food bites and stings medications substances of abuse
chemicals plants home and personal
products
Poison Trivia
Which is the most dangerous product for a child to swallow?– Calamine lotion– Laundry bleach (5% chlorine)– Arthritis pain relief ointment (with oil of
wintergreen)
Answer?
Which is the most dangerous for a child to swallow?– 1 prescription pill for diabetes– pencil lead– 1 cigarette butt
Answer?
Poison Trivia cont’d…
Poison Trivia cont’d…
Which is the most dangerous for a child to swallow?– 10 children’s Tylenol– 1 Verapamil tablet– A gulp of hydrogen peroxide
Answer?
Prevention & Education
Why do seniors need to know about poison safety?– To protect themselves.
The most common poisons for Florida seniors are medications, household poisons, and organisms in food.
– To protect their loved ones.
Causes of Medication Poisoning
Interaction from multiple prescription drugs Over-the-counter or herbal interactions Taking another person’s drugs Vision or reading difficulties
Sensitivity to drugs (allergies) Poor liver and/or kidney function No reminder system for taking medications Self-adjusting drug dosages
Causes of Medication Poisoning cont’d…
Lack of Dosing Schedule
60% of seniors on anti-hypertensives have no system for remembering their doses.
Results:– missed doses– doubled doses– erratic drug levels– side effects
Teaching Medication Safety
Create a designated place for seniors to take medications such as:– well-lighted areas– child-proof caps and cabinets– check-off schedules– note pads and pens to record problems or side
effects
Poison Resources
Who provides reliable information about medications?– Physicians– Pharmacists– The Poison Control Center
Causes of Household Poisonings
Look-alikes Storing non-food items next to food Storing chemicals in drink bottles Mixing cleaners
Using cleaners without gloves or ventilation Leaving poisons in easy to reach places Child-resistant containers or latches not in use Storing water in containers other than water
containers
Causes of Household Poisonings
Safe Product Storage
Store in original container Store in a secured location Store poisons away from food Use child resistant containers or cabinet
latches Follow directions when using products Rinse and dry when adding a second cleaner
Who To Call For Help?
For non-emergencies, call the company’s toll-free number on the label.
For exposure to a product (fumes inhaled, spilled on skin, sprayed in eyes, swallowed) call the Poison Center at 1-800-222-1222.
For life-threatening emergencies, call 911.
Causes of Food Poisoning
Germs carried on dirty hands Certain plants, fruits, seeds, and roots
Causes of Food Borne Illness
Cross-contamination during food preparation Improper cooking or storage of food Eating spoiled food or contaminated meats and
fish
Food Safety
Wash hands using lots of friction– W—warm– A—and– S—soapy– H—happy birthday
Wash dishes and utensils after contact with raw meat or eggs.
Sanitize food preparation surfaces monthly with bleach water & let air-dry.
Keep hot food hot and cold food cold.
Types of Food Borne Illness
Gastrointestinal symptoms
– Campylobacter, Salmonella, Staphylococcus, Escherichia coli, Clostridium botulism
– mild nausea, vomiting, diarrhea, and cramps Neurological symptoms
– botulism or fish poisonings– paralysis, tremors, paresthesias, dysphagia, and headache
Flu-like symptoms– Streptococcus, Listeria– fever, rash, sore throat, and headache
Food Borne Illness Resources
For treatment advice, call the Poison Center at 1-800-222-1222.
To report a restaurant or grocery store with bad food, call your county health department.
For instructions about safe food preparation or healthy cooking, call your county cooperative extension program.
First Aid—Eyes
For imbedded objects or glue stuck to eyes:– do not remove, go to the emergency room.
For liquids, sprays, or splashes in the eye:– rinse affected eye with saline or tap water for
15 minutes.– rest closed eye and apply cool compress for
15 minutes.– if still symptomatic, seek medical attention.
First Aid—Inhaled Poisons
Call 9-1-1 for severe symptoms. Separate the person from the poison.
– move him or her into fresh air.– if unable to move him or her, increase ventilation
and remove toxins from the area, if possible.– call the Poison Center at 1-800-222-1222 for
further instructions.
Separate the person from the poison. While protecting yourself, remove the affected
clothing. Rinse affected area with water. Wash with soap and water if necessary. Call the Poison Center at 1-800-222-1222 for
further instructions.
First Aid—Poisons On The Skin
Brush solid particles off the mouth. As possible, rinse the mouth to dilute
corrosives. If the person is alert, offer sips of water. If no respiratory difficulty or vomiting, continue
to offer sips of water. Call the Poison Center at 1-800-222-1222 for
further instructions.
First Aid—Swallowed Poisons
First Aid—Misconceptions
Milk is the preferred antidote. Butter should be applied to chemical burns. All victims must be made to vomit. Stick your fingers in the back of person’s throat
to induce vomiting. Mix up the universal antidote: burned toast, tea,
Maalox. Walk the person and give him or her coffee.
Syrup of Ipecac
Contraindications:– child less than1 year of age– non-toxic product was ingested– ingestion occurred more than 1 hour ago– the ingested product was corrosive, an alcohol, or
hydrocarbon– a rapid-acting poison was ingested– the person is going to the hospital for treatment
Call the Poison Center before use.
The Poison Center Hotline—1-800-222-1222
Provides advice after poisoning occurs. Answers question to help prevent poisonings. Most poisonings can be managed at home with
help from the Poison Control Center. It is a free and confidential service. Available 24 hours a day, 7 days a week.
Additional Resources
For food safety information, call: – Meat and Poultry Hotline at 1-800-535-4555
For poison information, go to these websites:– Florida Poison Information Center in Jacksonville– Florida Poison Information Center in Tampa– American Association of Poison Control Centers