Carbon Monoxide

Common Source: Carbon monoxide (CO) is an odorless, colorless gas that can build to dangerous concentrations indoors when fuel-burning devices are not properly operated, vented or maintained. Sources of CO in homes include furnaces, gas or kerosene space heaters, boilers, gas cooking stoves, water heaters, clothes dryers, fireplaces, charcoal grills, wood stoves, lawn mowers, power generators, camp stoves and motor vehicles.

Potential Health Effects: CO is dangerous, even deadly. It interferes with normal oxygen uptake for humans and other living organisms needing oxygen to live.

Prevention: CO has no color, odor or taste. The only way to detect it is with a CO2 alarm. In MN, CO2 detectors are supposed to be installed no more than 10 feet away from all bedrooms. Have fuel-burning devices serviced regularly to ensure they are not producing dangerous amounts of CO.

Mercury

Common Source: In Minnesota, mercury is the contaminate in fish that causes the most concern. Mercury enters our waterways through air pollution, poisoning the fish which humans eat.

Potential Health Effects: Mercury levels build in the body over time. Months or years of regular consumption of contaminated fish can lead to dangerous levels of mercury in the body, which in turn can harm the nervous system.

Prevention: Fish is a great source of low fat protein. However, be aware of what lakes and rivers your fish comes from. Visit the MN Fish Contaminate Program for more information. Click Here

Food poisoning

Common Source: Most food born illnesses are caused by a number of bacterias, viruses and parasites. Sources include raw foods of animal origin including raw meat and poultry, uncooked eggs, unpasteurized milk, and raw shellfish. Fruits and vegetables can also be contaminated with animal waste when manure is used to fertilize produce in the field, or unclean water is used for washing the produce. The route of infection is through ingestion of contaminated foods.

Potential Health Effects: Symptoms include diarrhea, upset stomach and vomiting that usually lasts 1-7 days.

Prevention: Bacteria and other harms can spread around the kitchen and get onto hands, cutting boards and such. Keep raw products separate from each other and always properly clean your work space. You can kill germs by storing and cooking your food properly as well.

Home mold

Common Source: Mold thrives in moist and damp environments. Avoid large water spills, flooded basements. Common events include: firewood stored indoors, overflow from bathtubs and sinks, roof leaks, pluming leaks, line drying laundry indoors and failure to vent cloths dryer properly. The entry portal is by breathing in mold spore (tiny fragments), touching mold contaminated areas or by ingesting mold.

Potential Health Effects: Common reactions to mold include allergic reactions, asthma, wheezing, headaches, skin and eye irritation and other respiratory complaints.

Prevention: Clean up liquid spills quickly, dry out effected materials (clothing, carpets, etc), replace molded walls and sheetrock, fix all water leaks and investigate standing water, remove any damaged materials, clean surfaces and remain on a mold alert.

All information regarding harmful health effects from harmful agents in our environment is from the Minnesota Department of Health website. Please click here to research more information from the Minnesota Department of Health.