Faulty sausage production causing methaemoglobinaemia

N Kennedy, P McWhinney

Research output: Contribution to journalArticle

8 Citations (Scopus)

Abstract

A family outbreak of methaemoglobinaemia following ingestion of sausages made using 'saltpetre' is reported. Saltpetre is a generic term for several potassium and sodium based compounds. On this occasion imprecise ordering led to the use of sodium nitrite rather than the usual potassium nitrate, with extremely serious consequences.

Original languageEnglish
Pages (from-to)367-8
Number of pages2
JournalArchives of Disease in Childhood
Volume76
Issue number4
Publication statusPublished - Apr 1997

Keywords

  • Adolescent
  • Antidotes
  • Child
  • Food Handling
  • Food Preservatives
  • Humans
  • Male
  • Meat Products
  • Methemoglobinemia
  • Methylene Blue
  • Sodium Nitrite

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