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Line 1: {{about\|the thermal burn\|the coins\|Shilling\|and\|Scalding (coin)\|other uses\|Scald (disambiguation)}} ~~{{more footnotes needed\|date=November 2014}}~~ {{Infobox medical condition (new) \| name = Scalding Line 29 ⟶ 28: ==Causes== Most scalds result from exposure to high-temperature water, such as tap water in [[Bathtub\|baths]] and [[showers]], [[water ~~heaters~~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 ~~can occur~~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) Line 67 ⟶ 66: ==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 ~~either~~ be hard or soft, in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the [[epidermis (zoology)\|epidermis]] of poultry~~, and~~; 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>▼ ~~[[File:Second degree burn after 2 days.JPG\|alt=Blister from a second-degree burn, 2 days after the injury.\|thumb\|Blister from a second-degree burn, 2 days after the injury.]]~~ ▲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 either be hard or soft in which the temperature or duration is varied. A hard scald of 58 °C (136.4 °F) for 2.5 minutes will remove the [[epidermis (zoology)\|epidermis]] of poultry, and 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 === Line 85 ⟶ 83: == External links == *[https://medlineplus.gov/ency/article/000030.htm Burns] at [[MedlinePlus]] {{Plumbing}} {{Authority control}}