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Faulty sausage production causing methaemoglobinaemia
  1. Neil Kennedya,
  2. Claire P Smitha,
  3. Paul McWhinneyb
  1. aBooth Hall Children’s Hospital, Charlestown Road, Manchester, bSeacroft Hospital, York Road, Leeds
  1. Dr Claire P Smith, Booth Hall Children’s Hospital, Charlestown Road, Manchester M9 7AA.

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.

  • saltpetre
  • methaemoglobinaemia
  • sausage manufacture

https://doi.org/10.1136/adc.76.4.367

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