like red furniture polish) usually cause severe chemical pneumonia as well as other toxic effects in the body. Symptoms include abdominal pain, choking, gasping, vomiting, and fever. Often these products may be identified by their characteristic odor. Mineral oil and motor oil are not as serious since they usually do nothing more than cause diarrhea. When providing treatment for the ingestion of p e t r o l e u m d i s t i l l a t e s , D O N O T I N D U C E VOMITING unless told to do so by a physician or poison control center. Vomiting may cause additional poison to enter the lungs. However, the quantity of poison swallowed or special petroleum additives may make gastric lavage or the use of cathartics advisable. If a physician or poison control center cannot be reached, give the victim 30 to 60 ml of vegetable oil. Transport the victim immediately to a medical treatment facility. Food Poisoning Food poisoning can occur from ingesting animal or plant materials, or even from the chemicals that are used in raising, processing, or preserving crops and livestock. Although illness associated with a contaminated water supply could be considered a type of food poisoning, this issue will not be addressed. Most bacterial and viral food poisonings appear within 8 hours of ingesting food. The signs and symptoms of poisoning include nausea, vomiting, diarrhea, muscle aches, and low-grade fever. The general treatment is supportive and directed at preventing dehydration through the administration of fluids. If diarrhea persists more than 24 hours, or if the patient is unable to keep fluids down, further definitive medical care is necessary. Food poisoning can also occur from ingestion of parasites. Marine food-borne illnesses from ingesting fish and shellfish is a concern especially when traveling to new destinations. Wherever you are in the world, you should learn which local seafood is known to be safe and which present the potential for harm. Table 5-4 lists some of toxins found in fish and shellfish and their potential sources. Mussels, clams, oysters, and other shellfish often become contaminated with bacteria during the warm months of March through November (in the northern hemisphere). Numerous varieties of shellfish should not be eaten at all. Therefore, wherever you are in the world, you should learn which local seafoods are known to be safe and which present the potential for harm. 5-6 Agent Sources of Contact Hydrochlori c E l e c t r o p l a t i n g , m e t a l cleaners, photoengraving Nitric Industrial cleaners, laboratories, photoengraving, rocket fuels ACIDS Oxalic Cleaning solutions, paint and rust removers, photo developer Sulfuric Auto batteries, detergents, dyes, laboratories, metal cleaners ALKALIES Ammonia Galvanizers, household cleaners, laboratories, pesticides, rocket fuels Lime Brick masonry, cement, electroplating, insecticides, soap, water treatment Lye Bleaches, degreasers, detergents, laboratories, paint and varnish removers Carbolic Disinfectants, dry batteries, paint removers, photo materials, wood preservatives Creosol Disinfectants, ink, paint and varnish removers, photo developer, stainers PHENOLS Creosote Asbestos, carpentry, diesel engines, electrical shops, furnaces, lens grinders, painters, waterproofing, wood preservatives Table 5-3.—Examples of Common Acids, Alkalies, and Phenols, with Possible Sources of Contact