View source for Scalding

{{about|the thermal burn|the coins|Shilling|and|Scalding (coin)|other uses|Scald (disambiguation)}}
{{Infobox medical condition (new)
| name            =  Scalding
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| image           = Scaldburn.jpg
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| caption         = Scalded thumb, two days after a [[Radiator (engine cooling)|radiator]] explosion.
| pronounce       = 
| specialty       = [[Dermatology]]
| symptoms        =
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| onset           =
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| types           = 
| causes          = hot liquids 
| risks           = 
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'''Scalding''' is a form of [[thermal burn]] resulting from heated [[fluid]]s such as boiling water or steam. Most scalds are considered first- or second-degree burns, but third-degree burns can result, especially with prolonged contact. The term is from the Latin word ''calidus'', meaning hot.<ref>[[Mosby's Medical, Nursing & Allied Health Dictionary]], Fourth Edition, Mosby-Year Book Inc., 1994, p. 1395.</ref>

==Causes==
Most scalds result from exposure to high-temperature water, such as tap water in [[Bathtub|baths]] and [[showers]], [[water heater]]s, or cooking water, or from spilled hot drinks, such as [[coffee]].

Scalds can be more severe when steam impinges on the naked skin, because steam can reach higher temperatures than water, and it transfers [[latent heat]] by condensation. However, when clothes are soaked with hot water, the heat transfer is often of a longer duration, since the body part cannot be removed from the heat source as quickly.

===Temperatures===

The temperature of tap water should not exceed {{convert|38|-|45|°C|°F}} to prevent discomfort and scalding.<ref>German and European norm DIN EN 806-2 asks for a maximum of {{convert|45|°C|°F}} in public buildings. The temperature in care homes and childcare is not to exceed {{convert|43|°C|°F}} with a maximum of {{convert|38|°C|°F}} in showers. The German guideline VDI 3818 generally recommends {{convert|40|°C|°F}} for public bathrooms and toilets.</ref> However, it is necessary to keep warm water at a temperature of {{convert|55|–|60|°C|°F}} to inhibit the growth of [[legionella]] bacteria.   

The American Burn Association states that a scalding injury occurs when skin is placed in contact with water measuring 155 degrees Fahrenheit, or 68 degrees Celsius, for one second.
{| class="wikitable"
|+Degrees (F) x Time (s)
!155 (68.33 °C)
!148 (64.44 °C)
!140 (60 °C)
!133 (56.11 °C)
!125 (51.66 °C)

|-
|1
|2
|5
|15
|90
|}
Burn injuries may occur in two seconds, for water measuring 148 degrees Fahrenheit, or 64 degrees Celsius. At 140 degrees Fahrenheit, or 60 degrees Celsius, scalding injuries may occur within five seconds. Scalding injuries can occur within 15 seconds of exposure to water that is 133 degrees Fahrenheit, or 56 degrees Celsius. At 125 degrees Fahrenheit, or 52 degrees Celsius, scalding injuries may occur in 90 seconds. 

Scalds are more common in children, especially from the accidental spilling of hot liquids.

== Treatment ==
Applying [[first aid]] for scalds is the same as for burns. First, the site of the injury should be removed from the source of heat, to prevent further scalding. If the burn is at least second degree, remove any jewelry or clothing from the site, unless it is already stuck to the skin.  Cool the scald for about 20 minutes with cool or lukewarm (not cold) water, such as water from a tap.<ref name="Burns and scalds">[http://www.nhs.uk/conditions/Burns-and-scalds/Pages/Introduction.aspx Burns and scalds - NHS Choices], Treating Burns and Scalds.</ref>

With [[second-degree burn]]s, [[blister]]s will form, but should never be popped, as it only increases chances of [[infection]]. With [[third-degree burn]]s, it is best to wrap the injury very loosely to keep it clean, and seek expert medical attention.

===Treatments to avoid===
Ice should be avoided, as it can do further damage to area around the injury,<ref name="The Dos and Don'ts of Burns">[http://health.ninemsn.com/pregnancy/parenthood/694148/the-dos-and-donts-of-burns The Dos and Don'ts of Burns], {{webarchive|url=https://web.archive.org/web/20130117012052/http://health.ninemsn.com/pregnancy/parenthood/694148/the-dos-and-donts-of-burns |date=2013-01-17 }} What's the best way to treat a burn?</ref> as should butter and [[toothpaste]].

==Food production ==
=== Beef, poultry and pork ===
The carcasses of [[beef]], [[poultry]] and [[pork]] are commonly scalded after slaughter, to facilitate the removal of feathers and hair. Methods include immersion in tanks of hot water or spraying with steam. The scalding may be hard or soft, in which the temperature or duration is varied. A hard scald of 58&nbsp;°C (136.4&nbsp;°F) for 2.5 minutes will remove the [[epidermis (zoology)|epidermis]] of poultry; this is commonly used for carcasses that will be frozen, so that their appearance is white and attractive.<ref>{{citation |title=Microbial ecology of food commodities |chapter=Scalding |page=113 |year=2005 |isbn=978-0-306-48675-3}}.</ref>

=== Scalding milk ===
{{main|Scalded milk}}
Scalded milk is [[milk]] that has been heated to {{convert|82|°C|°F}}.<ref>Rombauer, Irma and Marion Rombauer Becker. ''The Joy of Cooking''. New York: Signet, 1973. {{ISBN|0-451-07166-2}}.</ref> At this temperature, [[bacteria]] are killed, [[enzymatic activity|enzymes]] in the milk are destroyed, and many of the proteins are denatured.

In cooking, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions due to the denaturing of proteins.

Recipes that call for scalded milk include [[café au lait]], [[baked milk]], and [[ryazhenka]]. Scalded milk is used in [[yogurt]] to make the [[Denaturation (biochemistry)|proteins unfold]], and to make sure that all organisms that could out-compete the yogurt culture's bacteria are killed.

Milk is both scalded and also cooled in many recipes, such as for bread and other yeast doughs, as [[pasteurization]] does not kill all bacteria, and the wild yeasts that may also be present can alter the texture and flavor. In addition, scalding milk improves the rise due to inhibition of bread rise by certain undenatured milk proteins.<ref>Corriher, Shirley. ''CookWise: The Hows & Whys of Successful Cooking, The Secrets of Cooking Revealed''. New York: William Morrow Cookbooks, 1997. {{ISBN|978-0-688-10229-6}}.</ref>

== References ==
{{Reflist}}

== External links ==
*[https://medlineplus.gov/ency/article/000030.htm Burns] at [[MedlinePlus]]

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[[Category:Burns]]
[[Category:Meat industry]]