@article{ref1,
title="Childhood asphyxiation by food. a national analysis and overview",
journal="JAMA journal of the American Medical Association",
year="1984",
author="Harris, Robin M. and Smith, Gary A. and Baker, Susan Pardee and Harris, C. S.",
volume="251",
number="17",
pages="2231-2235",
abstract="Data on all identified food-related asphyxiations of infants and children aged 0 to 9 years in 41 states from 1979 to 1981 were analyzed by type of food and age of child. Nationally, one death occurred approximately every five days. More than 90% occurred in infants and children younger than 5 years and 65% in infants younger than 2 years. Round foods were most often mentioned of the 103 foods specifically identified on death certificates. Most frequently cited were hot dog products (17 cases, 17%), candy, ten; nuts, nine; and grapes, eight. Hot dogs caused deaths from infancy through 3 years (more than two thirds of all deaths from meat products) and seven of ten deaths in 3-year-olds. Characteristics of foods, children, and environment can be related to three phases of food asphyxiation: penetration, occlusion, and expulsion. Preventive measures include product modification, warning labels, and dissemination of information on high-risk foods.",
language="",
issn="0098-7484",
doi="",
url="http://dx.doi.org/"
}