Glossary

Author: Glossary

  • Theophylline poisoning

    Poisoning due to excessive levels of theophylline-containing compounds in the blood, characterized by nausea, vomiting, agitation, cardiac arrhythmias, and, in some instances, seizures or death. For young patients with asthma, theophylline levels exceeding 20 mg/dl are typically toxic; even lower levels (e.g., 15 mg/dl) may produce toxic effects in people over 60. Theophylline levels above…

  • Thallium poisoning

    Poisoning from ingesting thallium, characterized by severe abdominal pain, vomiting, diarrhea, tremors, delirium, convulsions, paralysis, coma, and death.  

  • Tellurium poisoning

    A rare toxicity from the ingestion of tellurium, usually in the workplace. Characteristic findings include a strong garlicky odor of the mouth and excreta; dry skin and mouth; anorexia; weakness; and, in severe cases, respiratory or circulatory collapse. Treatment is supportive.  

  • Sulfuric acid poisoning

    Injury sustained from contact with, or ingestion of, sulfuric acid (e.g., in laboratories, agriculture, or weapons manufacturing).  

  • Strychnine poisoning

    Toxicity produced by ingestion of strychnine. Strychnine is a toxic compound present in the seeds of Strychnos species, a collection of tropical trees and shrubs. Its primary application is in certain rodent poisons. The majority of strychnine poisoning instances involve children who unintentionally consume these poisons. The signs, which commence shortly after consuming the poison,…

  • Stramonium poisoning

    Accidental or intentional intoxication with the dried leaves of Datura stramonium, a powerful anticholinergic agent (containing belladonna alkaloids) that produces atropine-like effects. Common signs and symptoms include delirium and hallucinations, tachycardia and hypertension, fever, pupillary dilation, and, sometimes, seizures, coma, cardiac rhythm disturbances, or death.  

  • Staphylococcal food poisoning

    Poisoning by food containing any one of several heat stable enterotoxins produced by certain strains of staphylococci. When ingested, the toxin causes nausea, vomiting, diarrhea, intestinal cramps, and, in severe cases, prostration and shock. The attack usually lasts less than a day. Fatalities are rare. Hygienic preparation techniques can prevent this form of food poisoning.…

  • Sodium fluoride poisoning

    A reaction to exposure to a toxic dose of sodium fluoride, which is normally used in dentistry or in fluoridating water supplies. Symptoms include conjunctivitis, nausea, vomiting, kidney disturbances, and interference with blood coagulation.  

  • Silver nitrate poisoning

    Toxicity resulting from repeated exposure to silver compounds, marked by a bluish pigmentation of the skin or occasionally of the eyes. In the past, many medications contained biologically available silver; the incidence of this intoxication now, however, is very low.  

  • Scombroid fish poisoning

    Intoxication due to eating raw or inadequately cooked fish of the suborder Scombroidea, such as tuna and mackerel, as well as certain non-scombroid fish, including amberjack, mahimahi, and bluefish. Certain bacteria act on the fish after they are caught to produce a histamine-like toxin. Therefore, these fish should be either properly cooked and eaten shortly…