Background: Burns are among the preventable traumas encountered during childhood. Burn injuries are mostly classified as scalds, flame, electric, and chemical burns. However, each subject has some difference in the course of treatment related to the sub-etiologies. To reveal the importance of milk burns, scald burn patients were studied retrospectively.
Methods: Demographics of the patients, burn etiologies, clinical presentations, and clinical courses were analyzed. There were 461 (60.4%) male and 303 (39.6%) female patients, with a 1.52 male to female ratio.
Results: The mean age of the group was 3.36±2.86 years. There were no difference in burn causes between males and females. The mean burned total body surface area of patients was 16.91±12.63%. Hot milk caused larger, deeper burns than the other scalds and caused more third-degree burns (p<0.001, p<0.001, p<0.05, respectively). Milk burns also resulted in longer hospital stay (days) (p<0.001). The mortality rate was also higher in milk burns than other scalds (p<0.001).
Conclusion: Due to the more detrimental clinical course, milk burns necessitate special consideration in clinical settings. The most important factor is to be aware that burns are deeper than they appear.
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Food Res Int
February 2025
Oniris VetAgroBio, INRAE, SECALIM, Nantes, France. Electronic address:
This study provides predictive models for G. stearothermophilus spores inactivation in four plant-based drinks, half-skimmed bovine milk and Brain Heart Infusion (BHI) broth and while also evaluating of matrix effect on inactivation. Heat inactivation was performed using the capillary tube method within the temperature range 115-127 °C.
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Department of Chemical Engineering, Faculty of Engineering, Universitas Diponegoro, Prof. Soedarto, SH Street, Tembalang, Semarang, 50275, Central Java, Indonesia.
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View Article and Find Full Text PDFNat Commun
January 2025
Laboratory of Microbiology, Wageningen University & Research, 6708, WE, Wageningen, The Netherlands.
The effect of fermented foods on healthy human gut microbiota structure and function, particularly its seasonal preference and frequent long-term consumption, has been largely uncharacterised. Here, we assess the gut microbiota and metabolite composition of 78 healthy Indian agrarian individuals who differ in the intake of fermented milk and soybean products by seasonal sampling during hot-humid summer, autumn and dry winter. Here we show that, seasonal shifts between the Prevotella- and Bifidobacterium/Ruminococcus-driven community types, or ecological states, and associated fatty acid derivatives, with a bimodal change in Bacteroidota community structure during summer, particularly in fermented milk consumers.
View Article and Find Full Text PDFVet Anim Sci
March 2025
Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy.
Sheep in Italy are exposed to heat stress (HS) for several months, increasing the risk of HS-related problems such as the decrease in growth, reproductive performance, milk quantity and quality and natural immunity. This study aimed to assess changes in hematological and biochemical parameters in dairy sheep from three different farms with varying pasture management: A (no water or shade), B (water but no shade), and C (both water and shade). From March to June, when HS risk is high, monthly blood samples (T1-T4) were collected from 20 sheep per farm (total n = 60).
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