24/7 Multilingual Hotline: 1-800-222-1222
Dr. Steven Marcus, Executive and Medical Director
Dr. Bruce Ruck, Director, Drug Information and Professional Education
New Jersey Poison Information and Education System (NJPIES)
NEWARK, N.J. — April 14, 2011 For the past 2 years as families prepared for the Easter and Passover holidays, the NJ Poison Control Center noted an increase in calls related to children getting into cleaning products in the home or a relative’s medication. Poison Control Center experts offer the following safety tips on food poisoning/preparation, cleaning product and medication safety, and holiday decorating products.
· Always wash hands with soap and water before and after handling raw foods.
· Perishable foods like raw/cooked meats, poultry, and seafood should be kept refrigerated. If left at room temperature for 2 hours or more, they should be discarded.
· Symptoms of food poisoning include: nausea, vomiting, abdominal cramps, chills and fever, diarrhea, and weakness. Symptoms can occur 1-8 hours after eating “toxic” food.