diverse
adenxante alpha
Direct factor Xa inhibitors (eg, apixaban)
TCA
NaHCO3 (stabilizes cardiac cell membrane)
opoids
Naloxone
Atropine antidote
Physostigmine
AChE inhibitors, organophosphates
Atropine > pralidoxime
Organophosphates antidote
Atropine > pralidoxime
iron
Deferoxamine, deferasirox, deferiprone
CO
100% O2, hyperbaric O2
Mercury
Dimercaprol, succimer
Ciguatoxin
-Consumption of reef fish (e.g. barracuda, snapper, eel...) -Causes ciguatera fish poisoning. -Opens Na+ channels causing depolarization. Symptoms easily confused with cholinergic poisoning. -Temperature-related dysesthesia (e.g., "cold feels hot; hot feels cold") is regarded as a specific finding of ciguatera. -Treatment is primarily supportive.
Tetrodotoxin
-Poisoning can result from ingestion of poorly prepared puffer fish (exotic sushi) -Highly potent toxin that binds fast voltage-gated Na+ channels in cardiac and nerve tissue, preventing depolarization - blocks action potential without changing resting potential (same mechanism as Lidocaine) -Causes nausea, diarrhea, paresthesias, weakness, dizziness, loss of reflexes. -Treatment is primarily supportive.
β-blockers
Atropine, glucagon, saline
Arsenic
Dimercaprol, succimer
Acetaminophen
N-acetylcysteine (replenishes glutathione)
lead
Penicillamine calcium disodium EDTA Dimercaprol Succimer, (correct lead poisoning in PEDS patients)
Antimuscarinic, anticholinergic agents
Physostigmine salicylate, control hyperthermia
Salicylates
NaHCO3 (alkalinize urine), dialysis
Heparin
protamine sulfate
Benzodiazepines
Flumazenil
Dabigatran
Idarucizumab
Methanol, ethylene glycol (antifreeze)
Fomepizole > ethanol, dialysis
cyanide
Hydroxocobalamin, nitrites + sodium thiosulfate
Methotrexate
Leucovorin
Methemoglobin
Methylene blue, vitamin C
Scopolamine
muscarinic antagonist
Copper
penicillamine trientine
warfarin
Vitamin K (delayed effect), PCC (prothrombin complex concentrate)/FFP (immediate effect)
sildenafil
blue tinted vision
scombroid poisoning
caused by consuption of dark-meat fish stored at warm temperature. Bacterial histidine carboxylase converts histidine to histamine which is not destroyed by cooking Thus results in an allergic/analphalatic like response treat with epi and anti-histamines
