Ingestion is typically the most concerning of the four poisoning routes in terms of how to manage the patient, according to ems providers.
The most frequent causes of food poisoning are infectious organisms or their toxins, such as bacteria, viruses, and parasites. Food can get contaminated by infectious organisms or their poisons at any stage of processing or production. If food is handled or cooked improperly at home, contamination can also happen.
The most frequent kind of acute poisoning is ethanol intoxication, while the most frequent form of poisoning is medicinal drug overdose.
In terms of poisoning, chemicals can be broken down into three major categories: biological poisons, or substances derived from plants and animals, pharmaceuticals, and health care goods.
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