Poison Centers Receive Most Calls in the Summer

poison control centers receive increased calls in summer months

The summer months are a great time to reach out and spread awareness of how important it is to be careful with bleach, bug spray, gasoline and picnic foods…things that we are around more often this time of year.

Beware of Bleach

During the warm, moist, humid months of spring and summer, molds and mildews develop more easily and more often, leading many of us to pull out the bleach to get rid of them. As a result, calls about bleach exposure increase during the summer months, according to healthfinder.gov.

Household bleach can become problematic when it gets in the eyes or when it is  swallowed. Also, did you know that bleach should not be combined with any other cleaning products? This can cause dangerous gases to form. Remember also to always keep bleach out of reach of children and beware of the damage it can do.

Bug Bites and Stings

Obviously, along with the warm summer weather comes all kinds of bugs ready to bite and sting. According to poison control centers, calls increase dramatically from those who have been stung or bitten by something concerning.

If you become a victim of a sting or bite, watch closely for signs of an allergic reaction, especially within the first hour.

Many of us use DEET-containing insect repellents, which should be applied sparingly to skin and clothing. According to poison experts, 

Products with concentrations of less than 10 percent DEET are just as effective as those with higher concentrations.

Poisons Lurking Outdoors

Summer means that we all spend more time outdoors, and this exposes ourselves and our children more often to poisons like gasoline, kerosene, lighter fluids and torch fuels. Make sure these are always stored out of reach of children.

Food Poisoning Increase

Another factor that increases in the summer months as people gather for cookouts is the risk of food poisoning, according to poison control experts. There are plenty of things that can be done to avoid this.

Meats should be cooked to 160 degrees to ensure all bacteria are destroyed. Use a food thermometer when possible, rather than judging how done the meat is by looking. Be sure to keep hot foods hot and cold foods cold at all times.

Please program this number into your phone. It will enable you to reach a poison control center from anywhere in the U.S.: 1-800-222-1222.

 To find more information on prevention of poisoning, visit The National Safety Council.

 

 

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Author: Kay Van Wey

Kay Van Wey is an award-winning Board Certified Texas Personal Injury Lawyer. Learn more at www.vanweylaw.com.

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