Poisons Archives - Page 2 of 4 - St Mark James Training

Sweets and digestive discomfort explained

Sweets and Diarrhea: First Aid Awareness and Digestive Comfort in Canada

How Can Sweets Affect Digestion? Diarrhea can be uncomfortable and disruptive. For some people, large amounts of added sugars or sweeteners—such as table sugar, high-fructose corn syrup, or certain sugar substitutes—can irritate the digestive system and lead to loose stools. Not everyone is affected the same way, but noticing personal triggers can help reduce repeat […]

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Expired Soy Products: Food Safety Awareness in Canada

Understanding Soy Foods Soybeans are widely used in foods such as soy milk, tofu, soy meats, soy sauce, and edamame. They are valued for plant-based protein and are common in vegetarian and mixed diets across Canada. Like any food, soy products can spoil if stored too long or handled improperly. First aid awareness focuses on

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Raw potatoes and health risks infographic

Raw Potatoes: Food Safety Awareness and First Aid Considerations in Canada

Can Potatoes Be Eaten Raw? Potatoes are commonly enjoyed baked, boiled, or roasted in Canadian kitchens. While they can technically be eaten raw, many people avoid doing so because raw potatoes are hard to digest and may cause stomach discomfort. Cooking changes the texture and improves digestibility, making potatoes easier on the body. Why Awareness

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Mussel Food Safety: First Aid Awareness and Safe Handling in Canada

What Are Mussels? Mussels are a type of edible shellfish commonly enjoyed steamed, boiled, or added to soups and pasta dishes. They are valued for nutrients such as vitamin B12 and omega-3 fatty acids. Like all seafood, mussels must be handled and cooked carefully because they can spoil quickly or carry contaminants if sourced or

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Emergency Eye Wash: First Aid Awareness for Chemical Exposure in Canada

What Is an Emergency Eye Wash? An emergency eye wash is a first aid response used when chemicals, dust, or other contaminants enter the eyes. The goal is to flush the eyes immediately with clean water or a sterile rinsing solution to reduce irritation and limit potential injury. Chemical eye exposures can be serious, especially

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Eye Cream Allergic Reactions: Symptoms, First Aid Awareness, and Prevention in Canada

What Is an Eye Cream Allergic Reaction? Some eye creams and cosmetic products contain fragrances, preservatives, and other chemical compounds that give them their scent, colour, or texture. In sensitive individuals, these ingredients can trigger contact dermatitis, a type of skin irritation or allergic response that affects the outer layers of the skin. Reactions can

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Tomatoes, Food Safety & Botulism Awareness

Food safety concerns with tomatoesFresh tomatoes are safe to eat for most people, but—like many fresh fruits and vegetables—they can become contaminated with pathogens such as E. coli or Salmonella during farming, handling, or preparation. Historical outbreaks originally linked to tomatoes have later been traced to other produce, highlighting how complex foodborne illness investigations can

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How Chemicals Enter the Body: Workplace & Home Safety Awareness

Whether at home or in the workplace, hazardous chemicals can pose health risks. Understanding how chemicals enter the body helps people prevent exposure and respond appropriately to safety information. Chemicals typically enter the body through four main routes: ingestion, inhalation, absorption, and injection. Why This Matters in Workplaces (Canada) Many Canadian employers handle chemicals as

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Black mold exposure and prevention guide

Black Mold Exposure: Symptoms, Risks & Prevention Awareness (Canada)

What Is “Black Mold”? Black mold refers to certain mould species that thrive in damp, cellulose-containing materials such as wood and drywall. While many moulds can appear dark, the term “black mold” often refers to strains with a greenish-black appearance. In Canada, mould growth is generally associated with moisture problems in homes, workplaces, and indoor

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Salmonella food poisoning

Salmonella food poisoning is an infection of the small intestine caused by bacteria from the Salmonella family. It is one of the most common causes of food-borne illness and can affect children and adults. Because many cases occur from contaminated food during warm weather or in busy kitchens, it is relevant both at home and

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