A resident of a California nursing facility died, and two others were hospitalized, after they were mistakenly served dishwashing liquid as a drink. Police were called to the facility for a report of a woman who had been poisoned. An investigation revealed that three residents were hospitalized after “ingesting toxic chemicals,” according to the police.
One of the residents, a 93-year-old woman, died at the hospital. The deceased resident’s daughter said her mother arrived at the hospital with “severe blistering of her mouth and throat and esophagus.” According to the daughter, when the facility first informed her family of the incident, they said the substance was an “alkaline cleaning solution that eats protein.”
In a statement to the press, the nursing home confirmed three of its residents were hospitalized “after mistakenly being served dishwashing liquid as drinking juice.” The statement also said that when the incident occurred, staff immediately contacted authorities, and the residents were transported to the hospital for evaluation and treatment.
Police are investigating the case jointly with the state Department of Social Services Ombudsman. The facility said it is conducting its own internal investigation, and the employees who were involved in the incident have been suspended until that investigation concludes.
Compliance Perspective
Issue
The most common sources of chemical contamination of food are cleaning agents (such as glass cleaners, soaps, and oven cleaners) and insecticides. Chemicals used by facility staff, in the course of their duties, may contaminate food (e.g., if a spray cleaner is used on a worktable surface while food is being prepared, the food becomes exposed to a chemical). An inadequately identified chemical may be mistaken for an ingredient used in food preparation. For example, incorrectly stored (e.g., dishwashing liquid stored in a syrup bottle) or unlabeled (e.g., white granulated cleaner that looks like salt) cleaning products may be inadvertently added to food and drinks and cause illness. Chemical products and supplies must be clearly marked as such and stored separately from food items.
Discussion Points
- Review policies and procedures regarding the use and storage of foods and drinks to ensure safe and sanitary storage, handling, and consumption. Policies and procedures should also be in place for safe and separate storage of chemicals away from food and drink storage, preparation, and handling areas to prevent contamination that could compromise food and drink safety.
- Food service employees should receive training related to compliance with safe chemical storage apart from food storage and preparation areas. They should also receive education on sanitation and safety protocols and the use of safe food handling and storage practices to prevent cross contamination.
- Periodically audit to determine if concerns are identified with the safe storage, handling, or service of food and drinks away from chemicals. Audit food storage practices to ensure that food and drinks, including ice, are not at risk for biological, chemical, or physical contamination.
*This news alert has been prepared by Med-Net Concepts, LLC for informational purposes only and is not intended to provide legal advice*
