Burns and scalds

 About burns and scalds

 Treating burns and scalds
 Recovering from burns and scalds
 Complications of burns and scalds
 Preventing burns and scalds
 Symptoms of burns and scalds

About burns and scalds

Burns and scalds are damage to the skin caused by heat. Both are treated in the same way.

A burn is caused by dry heat – by an iron or fire, for example. A scald is caused by something wet,
such as hot water or steam.

Burns can be very painful and may cause:

 red or peeling skin

 blisters
 swelling
 white or charred skin
The amount of pain you feel isn’t always related to how serious the burn is. Even a very serious burn
may be relatively painless.

Treating burns and scalds

To treat a burn, follow the first aid advice below:

 immediately get the person away from the heat source to stop the burning
 cool the burn with cool or lukewarm running water for 20 minutes – don’t use ice, iced water, or
any creams or greasy substances such as butter
 remove any clothing or jewellery that’s near the burnt area of skin, including babies’ nappies
– but don’t move anything that’s stuck to the skin
 make sure the person keeps warm – by using a blanket, for example, but take care not to rub it
against the burnt area
 cover the burn by placing a layer of cling film over it – a clean plastic bag could also be used
for burns on your hand
 use painkillers such as paracetamol or ibuprofen to treat any pain
 if the face or eyes are burnt, sit up as much as possible, rather than lying down – this helps to
reduce swelling
The British Red Cross website has a video about first aid for burns.

Read more about treating burns and scalds.

When to get medical attention

Depending on how serious a burn is, it may be possible to treat it at home. For minor burns, keep the
burn clean and don’t burst any blisters that form.
More serious burns require professional medical attention. You should go to a hospital A&E
department for:

 all chemical and electrical burns

 large or deep burns – any burn bigger than your hand
 burns that cause white or charred skin – any size
 burns on the face, hands, arms, feet, legs or genitals that cause blisters
If someone has breathed in smoke or fumes, they should also seek medical attention. Some
symptoms may be delayed and can include:

 coughing
 a sore throat
 difficulty breathing
 facial burns
People at greater risk from the effects of burns, such as children under five years old and pregnant
women, should also get medical attention after a burn or scald.

The size and depth of the burn will be assessed and the affected area cleaned before a dressing is
applied. In severe cases, skin graft surgery may be recommended.

Read more about:

 recovering from burns and scalds

 complications of burns and scalds

Types of burn
Burns are assessed by how seriously your skin is damaged and which layers of skin are affected.
Your skin has three layers:

 the epidermis – the outer layer of skin

 the dermis – the layer of tissue just beneath, which contains blood capillaries, nerve endings,
sweat glands and hair follicles
 the subcutaneous fat, or subcutis – the deeper layer of fat and tissue
There are four main types of burn, which tend to have a different appearance and different symptoms:

 superficial epidermal burn – where the epidermis is damaged; your skin will be red, slightly
swollen and painful, but not blistered
 superficial dermal burn – where the epidermis and part of the dermis are damaged; your skin
will be pale pink and painful, and there may be small blisters
 deep dermal or partial thickness burn – where the epidermis and the dermis are damaged: this
type of burn makes your skin turn red and blotchy; your skin may be dry or moist, and become
swollen and blistered, and it may be very painful or painless
 full thickness burn – where all three layers of skin (the epidermis, dermis and subcutis) are
damaged; the skin is often burnt away and the tissue underneath may appear pale or
blackened, while the remaining skin will be dry and white, brown or black with no blisters, and
the texture of the skin may also be leathery or waxy

Preventing burns and scalds

Many severe burns and scalds affect babies and young children. Examples of things you can do to
help reduce the likelihood of your child having a serious accident at home include:
  keeping your child out of the kitchen whenever possible
 testing the temperature of bath water using your elbow before you put your baby or toddler in
the bath
 keeping matches, lighters and lit candles out of young children’s sight and reach
 keeping hot drinks well away from young children
Read more about preventing burns and scalds.

Electrical burns
Electrical burns may not look serious, but they can be very damaging. Someone who has an electrical
burn should seek immediate medical attention at an A&E department.

If the person has been injured by a low-voltage source (up to 220-240 volts) such as a domestic
electricity supply, safely switch off the power supply or remove the person from the electrical source
using a material that doesn’t conduct electricity, such as a wooden stick or a wooden chair.

Don’t approach a person who is connected to a high-voltage source (1,000 volts or more).

Chemical burns
Chemical burns can be very damaging and require immediate medical attention at an A&E
department. If possible, find out what chemical caused the burn and tell the healthcare professionals
at A&E.

If you’re helping someone else, put on appropriate protective clothing and then:

 remove any contaminated clothing on the person

 if the chemical is dry, brush it off their skin
 use running water to remove any traces of the chemical from the burnt area

Sunburn
In cases of sunburn, follow the advice below:

 If you notice any signs of sunburn, such as hot, red and painful skin, move into the shade or
preferably inside.
 Take a cool bath or shower to cool down the burnt area of skin.
 Apply aftersun lotion to the affected area to moisturise, cool and soothe it. Don’t use greasy or
oily products.
 If you have any pain, paracetamol or ibuprofen should help relieve it. Always read the
manufacturer’s instructions and do not give aspirin to children under the age of 16.
 Stay hydrated by drinking plenty of water.
 Watch out for signs of heat exhaustion or heatstroke, where the temperature inside your body
rises to 37-40C (98.6-104F) or above. Symptoms include dizziness, a rapid pulse or vomiting.
If a person with heat exhaustion is taken to a cool place quickly, given water to drink and has their
clothing loosened, they should start to feel better within half an hour.

If they don’t, they could develop heatstroke. This is a medical emergency and you’ll need to call 999
for an ambulance.
 Overview
Food poisoning, a type of foodborne illness, is a sickness people get from something they ate or
drank. The causes are germs or other harmful things in the food or beverage.

Symptoms of food poisoning often include upset stomach, diarrhea and vomiting. Symptoms usually
start within hours or several days of eating the food. Most people have mild illness and get better
without treatment.

Sometimes food poisoning causes severe illness or complications.

Products & Services

 A Book: Mayo Clinic Book of Home Remedies

Symptoms
Symptoms vary depending on what is causing the illness. They may begin within a few hours or a few
weeks depending on the cause.

Common symptoms are:

 Upset stomach.
 Vomiting.
 Diarrhea.
 Diarrhea with bloody stools.
 Stomach pain and cramps.
 Fever.
 Headache.

Less often food poisoning affects the nervous system and can cause severe disease. Symptoms may
include:

 Blurred or double vision.

 Headache.
 Loss of movement in limbs.
 Problems with swallowing.
 Tingling or numbness of skin.
 Weakness.
 Changes in sound of the voice.

When to see a doctor

Infants and children

Vomiting and diarrhea can quickly cause low levels of body fluids, also called dehydration, in infants
and children. This can cause serious illness in infants.

Call your child's health care provider if your child's symptoms include vomiting and diarrhea and any
of the following:

 Unusual changes in behavior or thinking.

  Excessive thirst.
 Little or no urination.
 Weakness.
 Dizziness.
 Diarrhea that lasts more than a day.
 Vomiting often.
 Stools that have blood or pus.
 Stools that are black or tarry.
 Severe pain in the stomach or rectum.
 Any fever in children under 2 years of age.
 Fever of 102 degrees Fahrenheit (38.9 degrees Celsius) or higher in older children.
 History of other medical problems.
Adults

Adults should see a health care provider or get emergency care if the following occur:

 Nervous system symptoms, such as blurry vision, muscle weakness and tingling of skin.
 Changes in thinking or behavior.
 Fever of 103 degrees Fahrenheit (39.4 degrees Celsius).
 Vomiting often.
 Diarrhea that lasts more than three days.
 Symptoms of dehydration — excessive thirst, dry mouth, little or no urination, severe weakness,
dizziness, or lightheadedness.

Causes
Many germs or harmful things, called contaminants, can cause foodborne illnesses. Food or drink
that carries a contaminant is called "contaminated." Food can be contaminated with any of the
following:

 Bacteria.
 Viruses.
 Parasites that can live in the intestines.
 Poisons, also called toxins.
 Bacteria that carry or make toxins.
 Molds that make toxins.

Understanding terms

The term "food poisoning" is commonly used to describe all foodborne illnesses. A health care
provider might use these terms to be more specific:

 "Foodborne illnesses" means all illnesses from any contaminated food or beverage.
 "Food poisoning" means illness specifically from a toxin in food. Food poisoning is a type of foodborne
illness.
How food becomes contaminated

Food can be contaminated at any point from the farm or fishery to the table. The problem can begin
during growing, harvesting or catching, processing, storing, shipping, or preparing.

Food can be contaminated any place it's handled, including the home, because of:

 Poor handwashing. Feces that remains on the hands after using the toilet can contaminate food. Other
contaminants can be transferred from hands during food preparation or food serving.
 Not disinfecting cooking or eating areas. Unwashed knives, cutting boards or other kitchen tools can
spread contaminants.
 Improper storage. Food left out for too long at room temperature can become contaminated. Food
stored in the refrigerator for too long can spoil. Also, food stored in a refrigerator or freezer that is too
warm can spoil.

Common causes

The following table shows common causes of foodborne illnesses, the time from exposure to the
beginning of symptoms and common sources of contamination.

Disease cause Timing of symptoms Common sources

Bacillus cereus 30 minutes to 15 hours. Foods such as rice, leftovers, sauces, soups, meats and
(bacterium) others that have sat out at room temperature too long.

Campylobacter 2 to 5 days. Raw or undercooked poultry, shellfish, unpasteurized

(bacterium) milk, and contaminated water.

Clostridium botulinum 18 to 36 hours. Infants: For infants, honey or pacifiers dipped in honey. Home-
(bacterium) 3 to 30 days. preserved foods including canned foods, fermented fish,
fermented beans and alcohol. Commercial canned foods
and oils infused with herbs.

Clostridium perfringens 6 to 24 hours. Meats, poultry, stews and gravies. Commonly, food that
(bacterium) is not kept hot enough when served to a large group.
Food left out at room temperature too long.

Escherichia coli, Usually, 3 to 4 days. Raw or undercooked meat, unpasteurized milk or juice,
commonly called E. coli Possibly, 1 to 10 days. soft cheeses from unpasteurized milk, and fresh fruits
(bacterium) and vegetables. Contaminated water. Feces of people
with E. coli.

Giardia lamblia 1 to 2 weeks. Food and water contaminated with feces that carry the
(parasite) parasite. Food handlers who are carriers of the parasite.

Hepatitis A (virus) 15 to 50 days. Raw and undercooked shellfish, fresh fruits and
vegetables, and other uncooked food. Food and water
contaminated with human feces. Food handlers who
have hepatitis A.
 Disease cause Timing of symptoms Common sources

Listeria (bacterium) 9 to 48 hours for Hot dogs, luncheon meats, unpasteurized milk, soft
digestive disease. 1 to 4 cheeses from unpasteurized milk, refrigerated smoked
weeks for body-wide fish, refrigerated pates or meat spreads, and fresh fruits
disease. and vegetables.

Norovirus (virus) 12 to 48 hours. Shellfish and fresh fruits and vegetables. Ready-to-eat
foods, such as salads and sandwiches, touched by food
handlers with the virus. Food or water contaminated with
vomit or feces of a person with the virus.

Rotavirus (virus) 18 to 36 hours. Food, water or objects, such as faucet handles or

utensils, contaminated with the virus.

Salmonella (bacterium) 6 hours to 6 days. Most often poultry, eggs and dairy products. Other foods
such as fresh fruits and vegetables, meat, poultry, nuts,
nut products, and spices.

Shellfish poisoning Usually 30 to 60 Shellfish, including cooked shellfish, from coastal

(toxin) minutes, up to 24 hours. seawater contaminated with toxins.

Shigella (bacterium) Usually, 1 to 2 days. Up Contact with a person who is sick. Food or water
to 7 days. contaminated with human feces. Often ready-to-eat food
handled by a food worker with shigella.

Staphylococcus aureus 30 minutes to 8 hours. Meat, egg salad, potato salad or cream-filled pastries that
(bacterium) have been left out too long or not refrigerated. Foods
handled by a person with the bacteria, which is often
found on skin.

Vibrio (bacterium) 2 to 48 hours. Raw or undercooked fish or shellfish, especially oysters.

Water contaminated with sewage. Rice, millet, fresh fruits
and vegetables.

Other sources

Bacteria that cause foodborne illnesses can also be found in swimming pools, lakes, ponds, rivers
and seawater. Also, some bacteria, such as E. coli, may be spread by exposure to animals carrying
the disease.

Risk factors
Anyone can get food poisoning. Some people are more likely to get sick or have more-serious
disease or complications. These people include:

 Infants and children.

  Pregnant people.
 Older adults.
 People with weakened immune systems due to another disease or treatments.

Complications
In most healthy adults, complications are uncommon. They can include the following.

Dehydration

The most common complication is dehydration. This a severe loss of water and salts and minerals.
Both vomiting and diarrhea can cause dehydration.

Most healthy adults can drink enough fluids to prevent dehydration. Children, older adults, and people
with weakened immune systems or other illnesses may not be able to replace the fluids they've lost.
They are more likely to become dehydrated.

People who become dehydrated may need to get fluids directly into the bloodstream at the hospital.
Severe dehydration can cause organ damage, other severe disease and death if not treated.

Complications of systemic disease

Some contaminants can cause more widespread disease in the body, also called systemic disease or
infection. This is more common in people who are older, have weakened immune systems or other
medical conditions. Systemic infections from foodborne bacteria may cause:

 Blood clots in the kidneys. E. coli can result in blood clots that block the kidneys' filtering system. This
condition, called hemolytic uremic syndrome, results in the sudden failure of the kidneys to filter waste
from the blood. Less often, other bacteria or viruses may cause this condition.
 Bacteria in the bloodstream. Bacteria in the blood can cause disease in the blood itself or spread
disease to other parts of the body.
 Meningitis. Meningitis is inflammation that may damage the membranes and fluid surrounding the brain
and spinal cord.
 Sepsis. Sepsis is an overreaction of the immune system to systemic disease that damages the body's
own tissues.

Pregnancy complications

Illness from the listeria bacteria during pregnancy can result in:

 Miscarriage or stillbirth.
 Sepsis in the newborn.
 Meningitis in the newborn.

Rare complications

Rare complications include conditions that may develop after food poisoning, including:

 Arthritis. Arthritis is swelling, tenderness or pain in joints.

 Irritable bowel syndrome. Irritable bowel syndrome in a lifelong condition of the intestines that causes
pain, cramping and irregular bowel movements.
 Guillain-Barre syndrome. Guillain-Barre syndrome is an immune system attack on nerves that can
result in tingling, numbness and loss of muscle control.
  Breathing difficulties. Rarely, botulism can damage nerves that control the muscles involved in
breathing.

Prevention
To prevent food poisoning at home:

 Handwashing. Wash your hands with soap and water for at least 20 seconds. Do this after using the
toilet, before eating, and before and after handling food.
 Wash fruits and vegetables. Rinse fruits and vegetables under running water before eating, peeling or
preparing.
 Wash kitchen utensils thoroughly. Wash cutting boards, knives and other utensils with soapy water
after contact with raw meats or unwashed fruits and vegetables.
 Don't eat raw or undercooked meat or fish. Use a meat thermometer to make sure meat is cooked
enough. Cook whole meats and fish to at least 145 F (63 C) and let rest for at least three minutes. Cook
ground meat to at least 160 F (71 C). Cook whole and ground poultry to at least 165 F (74 C).
 Refrigerate or freeze leftovers. Put leftovers in covered containers in the refrigerator right after your
meal. Leftovers can be kept for 3 to 4 days in the refrigerator. If you don't think you'll eat them within four
days, freeze them right away.
 Cook leftovers safely. You can safely thaw frozen food three ways. You can microwave it. You can
move it to the refrigerator to thaw overnight. Or you can put the frozen food in a leakproof container and
put it in cold water on the counter. Reheat leftovers until the internal temperature reaches 165 degrees
Fahrenheit (74 degrees Celsius).
 Throw it out when in doubt. If you aren't sure if a food has been prepared, served or stored safely,
discard it. Even if it looks and smells fine, it may not be safe to eat.
 Throw out moldy food. Throw out any baked foods with mold. Throw out moldy soft fruits and
vegetables, such as tomatoes, berries or peaches. And throw away any nuts or nut products with mold.
You can trim away mold from firm foods with low moisture, such as carrots, bell peppers and hard
cheeses. Cut away at least 1 inch (2.5 centimeters) around the moldy part of the food.
 Clean your refrigerator. Clean the inside of the refrigerator every few months. Make a cleaning solution
of 1 tablespoon (15 milliliters) of baking soda and 1 quart (0.9 liters) of water. Clean visible mold in the
refrigerator or on the door seals. Use a solution of 1 tablespoon (15 milliliters) of bleach in 1 quart (0.9
liters) of water.

Safety for at-risk people

Food poisoning is especially serious during pregnancies and for young children, older adults and
people with weakened immune systems. These illnesses may be life-threatening. These individuals
should avoid the following foods:

 Raw or undercooked meat, poultry, fish, and shellfish.

 Raw or undercooked eggs or foods that may contain them, such as cookie dough and homemade ice
cream.
 Raw sprouts, such as alfalfa, bean, clover and radish sprouts.
 Unpasteurized juices and ciders.
 Unpasteurized milk and milk products.
 Soft cheeses, such as feta, brie and Camembert; blue-veined cheese; and unpasteurized cheese.
 Refrigerated pates and meat spreads.
 Uncooked hot dogs, luncheon meats and deli meats.

https://www.mayoclinic.org/diseases-conditions/food-poisoning/symptoms-causes/syc-20356230#