POISONING CASES OF NOXIOUS SUBSTANCES EATEN AS FOOD: A RETROSPECTIVE STUDY AT A TEACHING HOSPITAL IN MALAYSIA

  • Xi Kei Fong Department of Pharmaceutical Life Sciences, Faculty of Pharmacy, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
  • Chia Wei Phan Clinical Investigation Centre (CIC), 5th Floor, East Tower, University Malaya Medical Centre (UMMC), 59100 Lembah Pantai, Kuala Lumpur, Malaysia https://orcid.org/0000-0003-1373-1374
  • Noorasyikin Shamsuddin Department of Clinical Pharmacy & Pharmacy Practice, Faculty of Pharmacy, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
  • Liyana Mazni Zulkifli Department of Emergency Medicine, University Malaya Medical Centre (UMMC), 59100 Lembah Pantai, Kuala Lumpur, Malaysia
  • Yee Shin Tan Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
  • Vikineswary Sabaratnam Institute of Biological Sciences, Faculty of Science, Universiti Malaya, 50603 Kuala Lumpur, Malaysia
Keywords: food poisoning, case study, noxious substance, Chlorophyllum molybdites, mushroom, retrospective, toxicology

Abstract

There is limited information regarding the epidemiology of food poisoning in Malaysia as the issue of food poisoning is often perceived as not as huge as compared to other poisoning cases like intoxication by drugs and chemicals. Patients who experience severe food poisoning require hospitalisation, aggressive hydration, and some even require antibiotic treatment. In this study, we aimed to determine an overview of food poisoning cases reported in UMMC. A 10-year retrospective study on the poisoning of other noxious substances eaten as food (ICD10: T62.0-T62.9) in the University of Malaya Medical Centre (UMMC) was performed. A total of 23 medical records of patients, admitted from January 2009 to December 2019 were reviewed. The greatest proportion of food poisoning occurred between the ages of 0 and 9 years, with a predominance of the male gender. Malay patients accounted for most food poisoning cases. All cases of poisoning, including a mushroom poisoning case (T62.0), were accidental. The mushroom poisoning case was then carefully reviewed. To conclude, this study revealed that the most common cause involved in the poisoning was unspecified food poisoning, followed by ingestion of poisonous mushroom. Most patients were given symptomatic and supportive treatments. All patients had favourable outcomes and were discharged with full recovery.

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Published
2021-09-20
How to Cite
Fong, X. K., Phan, C. W., Noorasyikin Shamsuddin, Liyana Mazni Zulkifli, Tan, Y. S., & Sabaratnam, V. (2021). POISONING CASES OF NOXIOUS SUBSTANCES EATEN AS FOOD: A RETROSPECTIVE STUDY AT A TEACHING HOSPITAL IN MALAYSIA. Malaysian Journal of Public Health Medicine, 21(2), 178-189. https://doi.org/10.37268/mjphm/vol.21/no.2/art.911