scalding

Scalding refers to a skin injury caused by hot liquids or steam. It is a type of burn produced when the skin is exposed to boiling water, hot beverages, steam, or other hot liquids. Scalds are common domestic injuries, particularly among young children and older adults, and can also occur in workplaces during food preparation, manufacturing, or cleaning operations. The severity depends on the temperature of the liquid and the duration of contact; even brief exposure to very hot liquids can cause serious damage, while lower temperatures over longer periods can also injure tissue. Symptoms typically include pain, redness, swelling, and in more severe cases blistering or white, charred, or leathery skin.

First aid involves cooling the area with cool running water for 10-20 minutes, removing rings or tight items, and covering with a clean cloth or non-adhesive dressing. Do not apply ice, butter, or ointments, and avoid popping blisters. Seek medical attention for large areas, burns on the face, hands, feet, or genitals, burns in children or the elderly, or signs of infection.

Prevention focuses on reducing risk through temperature regulation of hot water, use of anti-scald devices, supervision of children, and keeping hot liquids out of reach. In industrial contexts, appropriate personal protective equipment and safe handling procedures are standard. In poultry processing, scalding is also a controlled step in which birds are immersed in hot water to loosen feathers; equipment and process parameters are adjusted to minimize injury risk to workers and ensure product safety.