کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
3104058 1191639 2016 4 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Facial burns from exploding microwaved foods: Case series and review
ترجمه فارسی عنوان
سوختگی صورت از انفجار غذاهای مایکروویو: سری مورد و بررسی
کلمات کلیدی
سوزش صورت و چشم؛ اجاق های مایکروویو؛ مواد غذایی انفجاری
موضوعات مرتبط
علوم پزشکی و سلامت پزشکی و دندانپزشکی مراقبت های ویژه و مراقبتهای ویژه پزشکی
چکیده انگلیسی

IntroductionMicrowave ovens allow for quick and simple cooking. However, the importance of adequate food preparation, prior to microwave cooking, and the consequences of inadequate preparation are not well-known.MethodThe authors conducted a retrospective outcome analysis of all patients who sustained facial burns from microwaved foods and were treated at a UK regional burns unit over a six-year period. Patients were identified from clinical records.ResultsEight patients presented following inadequate preparation of either tinned potatoes (n = 4) or eggs (n = 4). All patients sustained <2% total body surface area facial burns. Mean age was 41 years (range 21–68 years). Six cases (75%) had associated ocular injury. One received amniotic membrane grafts; this individual's vision remains poor twelve months after injury.DiscussionRapid dielectric heating of water within foods may produce high steam and vapour pressure gradients and cause explosive decompression [1], [5] and [11]. Consumers may fail to recognise differential heating and simply cook foods for longer if they remain cool on the outer surface. Education on safe use and risks of microwave-cooked foods may help prevent these potentially serious injuries.ConclusionMicrowave ovens have become ubiquitous. The authors recognise the need for improved public awareness of safe microwave cooking. Burns resulting from microwave-cooked foods may have life-changing consequences.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Burns - Volume 42, Issue 2, March 2016, Pages e9–e12
نویسندگان
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