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Journal articles on the topic 'Scalding temperature'

Author: Grafiati

Published: 4 June 2025

Last updated: 15 July 2025

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1

FELDMAN, KENNETH W. "In Reply: Scalding Water Temperatures." Pediatrics 94, no. 4 (1994): 574. http://dx.doi.org/10.1542/peds.94.4.574a.

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When we published our original description of tap water burn injuries in 1978, we were aware that detergent manufacturers recommended water temperatures above 60°C (140°F) for automatic dishwashing. However, personal communication from one detergent manufacturer indicated that such high temperatures were not required. Further, Kanecko found that four of six detergents performed adequately at 38 to 49°C (100 to 120°F). Goldwasser suggested then (and it has become more common) that dishwashers be built with booster heaters that will raise the temperature of incoming water to the desired cycle te

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Zhu, Anming, Xinchi Tian, Yanjun Liang, Suzhen Zhang, Haixia Yu, and Yifeng Hong. "Feasibility of protecting bamboo surface by high temperature wax penetration." BioResources 20, no. 2 (2025): 3497–518. https://doi.org/10.15376/biores.20.2.3497-3518.

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The permeability, hydrophobicity, glass transition temperature, crystallinity and chemical composition of bamboo subjected to wax-scalding heat treatment were detected using depth-of-field microscopy, contact angle measurement, thermogravimetric analysis, X-ray diffractometry, and infrared spectrometry. Effects of wax scalding technology and formula on bamboo properties were studied from three aspects: temperature, time, and wax species. The improved wax scalding technology was found to have a good penetration effect and to achieve hydrophobic and mildew-proof effects. At the heat treatment te

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Uhrová, Karolína, and Pavel Böhm. "Thermal Injuries Caused by Water from Loose Garden Hoses." Global Pediatric Health 8 (January 2021): 2333794X2110312. http://dx.doi.org/10.1177/2333794x211031201.

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This is a monitoring research, the purpose of which is to point out the danger of scalding with water from loose garden hoses. All the stated data are the result of this research, which occurred during the month of August. To adequately compare the maximum temperature that the water reaches in garden hoses exposed to sunlight, 2 different surfaces were chosen, namely grass and concrete. It has been found that water in garden hoses, which lie in a place exposed to sunlight, is able to reach temperatures at which, in case of contact with human skin, there is a risk of scalding. The results confi

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Costabel, Luciana M., Carina V. Bergamini, Leila Pozza, Facundo Cuffia, Mario C. Candioti, and Erica Hynes. "Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses." Journal of Dairy Research 82, no. 3 (2015): 375–84. http://dx.doi.org/10.1017/s0022029915000175.

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In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of reducing ripening time. A two-factor experimental design was applied in two levels: type of coagulant enzyme, bovine chymosin or camel chymosin, and curd scalding temperature, 50 or 56 °C. The experimental treatments were applied in Reggianito cheese making experiments, and the samples were ripened for 90 d at 12 °C. Scalding temperature influenced residual coagulant activity;

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Arispón, Francisco, Nazaret Cano, Rafael Jordano, and Luis M. Medina. "Monitoring Hygienic Measures for Decreasing Salmonella Occurrence in Scalding Tank Water of a Turkey Slaughterhouse." Applied Sciences 13, no. 14 (2023): 8103. http://dx.doi.org/10.3390/app13148103.

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The objective of this work was to test different treatments based on the temperature and acidification of scalding tank water throughout the day in a turkey slaughterhouse under industrial conditions in order to decrease the occurrence of Salmonella. After controlling the scalding tank water under usual conditions, the following measures were taken: (a) the temperature was increased to 60 °C and 70 °C for 15 min at the halfway point of the day; (b) the scalding water was acidified and six different initial pH levels were tested. Both measures which were tested (heating and acidification of sca

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Harris, C. E., K. A. Gottilla, D. V. Bourassa, L. N. Bartenfeld, B. H. Kiepper, and R. J. Buhr. "Impact of Scalding Duration and Scalding Water Temperature on Broiler Processing Wastewater Loadings." Journal of Applied Poultry Research 27, no. 4 (2018): 522–31. http://dx.doi.org/10.3382/japr/pfy041.

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7

GREENSHER, JOSEPH. "In Reply: Scalding Water Temperatures." Pediatrics 94, no. 4 (1994): 574. http://dx.doi.org/10.1542/peds.94.4.574.

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The observations by Lukefahr and Ezekiel regarding scald burns and the potentially harmful recommendations by some manufacturers of automatic dishwasher detergent brands are well taken. The American Academy of Pediatrics has supported changes in building codes to stipulate that water heaters be set at safe temperature levels (125 to 130°F) when installed and model state legislation was drafted requiring all water heaters leased or sold to be preset at 120°F. Manufacturers' acceptance and adherence is anticipated.

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SCHWENDIMANN, LIVIA, THOMAS BERGER, HANS-ULRICH GRABER, SUSANN MEIER, JÖRG HUMMERJOHANN, and ERNST JAKOB. "Effect of Scalding Temperature on Growth of Staphylococcus aureus and Formation of Staphylococcal Enterotoxin during the Production of Alpine Cheese in a Laboratory Cheesemaking Model." Journal of Food Protection 83, no. 10 (2020): 1822–28. http://dx.doi.org/10.4315/jfp-19-600.

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ABSTRACT To reduce the number of cheese with potential Staphylococcus aureus contamination reaching consumers, European legislation has stipulated that all cheese must be tested for coagulase-positive staphylococci (CPS) at the point in production when numbers are expected to be highest. When CPS counts exceed 105 CFU/mL, staphylococcal enterotoxin (SE) tests must be conducted. When SE tests are positive, the cheese must be destroyed. Manufacturers of Swiss Alpine cheese are exempt from this legislation because SE formation in hard cheese is expected to be very unlikely because of the high sca

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HASTY, JOSHUA D., JOHN A. HENSON, GARY R. ACUFF, et al. "Validation of a Sequential Hide-On Bob Veal Carcass Antimicrobial Intervention Composed of a Hot Water Wash and Lactic Acid Spray in Combination with Scalding To Control Shiga Toxin–Producing Escherichia coli Surrogates†." Journal of Food Protection 81, no. 5 (2018): 762–68. http://dx.doi.org/10.4315/0362-028x.jfp-17-403.

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ABSTRACT Scalding of hide-on bob veal carcasses with or without standard scalding chemical agents typically used for hogs, followed by an 82.2°C hot water wash and lactic acid spray (applied at ambient temperature) before chilling, was evaluated to determine its effectiveness in reducing Shiga toxin–producing Escherichia coli surrogate populations. A five-strain cocktail of rifampin-resistant, nonpathogenic E. coli surrogates was used to inoculate hides of veal carcasses immediately after exsanguination (target inoculation level of 7.0 log CFU/100 cm2). For carcasses receiving no scalding trea

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SLAVIK, MICHAEL F., JEONG-WEON KIM, and JOEL T. WALKER. "Reduction of Salmonella and Campylobacter on Chicken Carcasses by Changing Scalding Temperature." Journal of Food Protection 58, no. 6 (1995): 689–91. http://dx.doi.org/10.4315/0362-028x-58.6.689.

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Chickens were processed at three scalding temperatures, 52, 56, or 60°C, and the numbers of Salmonella and Campylobacter attached to the fully processed carcasses in each group were compared. For Salmonella, carcasses scalded at 52 or 56°C showed ~ 0.3 to 0.5 lower log numbers than carcasses at 60°C (P &lt; 0.05). There were no significant differences between the carcasses at 52 and 56°C. For Campylobacter, carcasses scalded at 56°C showed ~ 0.7 lower log counts than the carcasses at 60°C (P &lt; 0.05) in the first two trials; however, no difference was observed in a third trial. Altho

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YANG, HONG, YANBIN LI, and MICHAEL G. JOHNSON. "Survival and Death of Salmonella Typhimurium and Campylobacter jejuni in Processing Water and on Chicken Skin during Poultry Scalding and Chilling." Journal of Food Protection 64, no. 6 (2001): 770–76. http://dx.doi.org/10.4315/0362-028x-64.6.770.

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Salmonella Typhimurium and Campylobacter jejuni were inoculated in scalding water, in chilled water, and on chicken skins to examine the effects of scalding temperature (50, 55, and 60°C) and the chlorine level in chilled water (0, 10, 30, and 50 ppm), associated with the ages of scalding water (0 and 10 h) and chilled water (0 and 8 h), on bacterial survival or death. After scalding at 50 and 60°C, the reductions of C. jejuni were 1.5 and 6.2 log CFU/ml in water and &lt;1 and &gt;2 log CFU/cm2 on chicken skins; the reductions of Salmonella Typhimurium were &lt;0.5 and &gt;5.5

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Okoh, P. I. "Physical characteristics of West African dwarf goat as influenced by post-mortem processing methods." Nigerian Journal of Animal Production 45, no. 2 (2020): 279–88. http://dx.doi.org/10.51791/njap.v45i2.477.

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A study on the physical characteristics of buck West African dwarf (WAD) goat as influenced by post-mortem processing methods was carried out. Nine WAD (bucks) with an average weight of 18.00 0.65Kg were allotted to three post-mortem processing methods, viz: singeing, scalding and skinning, as treatments; in three replicates. The experimental model was the completely randomized design. Parameters measured were, carcass weights and measurements, primal or wholesale cuts, as well as temperature and pH of carcass. The results showed that singeing significantly (P<0.05) increased intact carcass

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Honkavaara, Markku. "Influence of carcass temperature, glycogenolysis and glycolysis 45 min postmortem on the development of PSE pork." Agricultural and Food Science 61, no. 5 (1989): 433–40. http://dx.doi.org/10.23986/afsci.72374.

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This study investigated the effect of slaughter stress, scalding and process time from stunning to chilling on carcass temperature, muscle glycogen and lactate content, and the development of PSE meat (pH1≤5.8). Blood creatine kinase (CK) activity was positively (P

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14

Alexandria, Stephanie, and Fawzy Ahmad. "How to Safely Drink Your Coffee: An Observational Study of Coffee Serving Temperatures and Scald Risk Considerations." INTERNATIONAL JOURNAL OF MEDICAL SCIENCE AND CLINICAL RESEARCH STUDIES 03, no. 07 (2023): 1412–16. https://doi.org/10.5281/zenodo.8182860.

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<strong>Introduction</strong>: With burn injuries being a global public health burden, and coffee's increasing popularity in Indonesia and globally, the study investigating the standard brewing temperatures for coffee and the potential risks posed by higher serving temperatures is needed.   <strong>Method</strong>: We conducted an observational, prospective design study to investigate the temperature at which hot coffee drinks were served to consumers at various coffee outlets in Cirebon, West Java. We measured the initial temperature of the hot coffee at the time of serving and recor

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Gómez, Luis Mieles, Somaris Elena Quintana Martinez, and Luis Alberto García Zapateiro. "Physicochemical properties, Steady and Dynamic Rheological Measurements of Sour Guava (Psidium Araca) Pulp." Current Research in Nutrition and Food Science Journal 11, no. 2 (2023): 560–68. http://dx.doi.org/10.12944/crnfsj.11.2.08.

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Sour guava (Psidium araca) is a tropical fruit of the tropical region, recognized for its typical taste and nutritional composition. This work aimed to investigate how temperature affects the physicochemical and rheological characteristics of the sour guava pulp subjected to controlled scalding conditions. Physicochemical properties of fresh and scalded pulp were analyzed. Rheological analyses of steady shear rate in function of temperature (5 - 80 ºC) and viscoelastic properties were done. Scalding process did not affect the physicochemical properties (total acidity, soluble solids, pH, and m

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DICKENS, J. A., and A. D. SHACKELFORD. "Feather-Releasing Forces Related to Stunning, Scaling Time, and Scalding Temperature." Poultry Science 67, no. 7 (1988): 1069–74. http://dx.doi.org/10.3382/ps.0671069.

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KIM, JEONG-WEON, MIKE F. SLAVIK, CARL L. GRIFFIS, and JOEL T. WALKER. "Attachment of Salmonella typhimurium to Skins of Chicken Scalded at Various Temperatures." Journal of Food Protection 56, no. 8 (1993): 661–65. http://dx.doi.org/10.4315/0362-028x-56.8.661.

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Microtopography of chicken skin was studied by varying scalding temperature to determine the least favorable skin surface for salmonellae attachment. Birds were scalded at 52, 56, and 60°C, and the changes of skin morphology were examined by light and transmission electron microscopy throughout the whole processing. Breast skins obtained immediately after picking were inoculated with Salmonella typhimurium, and the attachment was quantified by using scanning electron microscopy and microbiological plating techniques. Skins scalded at 52 and 56°C retained most of the epidermis, although the lat

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NISHIYA, Tsuguaki, Kiyoshi TATSUMI, Kazuo IDO, Naoyuki HANAWA, and Kimie TAMAKI. "Scalding temperature and ripeness of skim milk cheese on fibrous structure development." Journal of the agricultural chemical society of Japan 64, no. 6 (1990): 1143–47. http://dx.doi.org/10.1271/nogeikagaku1924.64.1143.

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Kozak, Sergey. "Additional antimicrobial treatment of poultry carcasses in bath for thermal treatment." Poultry and Chicken Products 25, no. 6 (2022): 45–48. http://dx.doi.org/10.30975/2073-4999-2022-24-6-45-48.

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This work aim has been cetilperidin chloride (CPC) antimicrobial properties investigation when it has been added to bath water for poultry carcasses thermal treatment for additional antimicrobial treatment. Thermal treatment bath with water temperature 55oC has been modelled for CPC antimicrobial properties investigation. Broil- er carcasses thermal treatment exposition has been 180 s. CPC disinfecting properties have been investigated at the base of “Methods of disinfecting matters laboratory investigations and tests for its effectiveness and safety evaluation” guide. CPC solutions effect has

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McGuire, Raymond G., and William F. Reeder. "Predicting Market Quality of Grapefruit after Hot-air Quarantine Treatment." Journal of the American Society for Horticultural Science 117, no. 1 (1992): 90–95. http://dx.doi.org/10.21273/jashs.117.1.90.

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Early, mid-, and late-season grapefruit (Citrus paradisi Macf.) were treated with hot air at 46, 48, and 50C for 3, 5, or 7 hours to determine the effects of time and temperature on market quality. Early and late-season fruit were more easily' damaged by the higher temperatures than midseason fruit. Increased times at the lower temperatures had less of a deleterious effect on weight loss, loss of firmness and color, and susceptibility to scalding injury and fungal decay than did shorter times at the higher temperatures. Nevertheless, regression equations predicted that 3 hours at 48C or 2 hour

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Sigman-Grant, Madeleine, Gloria Bush, and Ramaswamy Anantheswaran. "Microwave Heating of Infant Formula: A Dilemma Resolved." Pediatrics 90, no. 3 (1992): 412–15. http://dx.doi.org/10.1542/peds.90.3.412.

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Microwave heating of infant formula is a common practice despite concerns of infant scalding. Beyond the issue of physical safety, little is known about the effects on nutrient content of microwave heating of infant formula. Casein-predominant infant formula in 120- and 240-mL glass and plastic nursing bottles of varying colors were heated for 40 seconds and 60 seconds, respectively. Temperature profiling was monitored during the heating cycle. Analysis of riboflavin and vitamin C was made prior to and after heating. Topmost portions reached a mean temperature of 44.7 ± 1.7°C and 43.0 ± 2.4°C

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IDO, Kazuo, Tsuguaki NISHIYA, and Kiyoshi TATSUMI. "Effects of Scalding Temperature and Ripeness of Cheese on the Formation of Fibrousness." NIPPON SHOKUHIN KOGYO GAKKAISHI 40, no. 2 (1993): 118–22. http://dx.doi.org/10.3136/nskkk1962.40.118.

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Röling, Wilfred F. M., Josef Kerler, Martin Braster, Anton Apriyantono, Hein Stam, and Henk W. van Verseveld. "Microorganisms with a Taste for Vanilla: Microbial Ecology of Traditional Indonesian Vanilla Curing." Applied and Environmental Microbiology 67, no. 5 (2001): 1995–2003. http://dx.doi.org/10.1128/aem.67.5.1995-2003.2001.

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ABSTRACT The microbial ecology of traditional postharvesting processing of vanilla beans (curing) was examined using a polyphasic approach consisting of conventional cultivation, substrate utilization-based and molecular identification of isolates, and cultivation-independent community profiling by 16S ribosomal DNA based PCR-denaturing gradient gel electrophoresis. At two different locations, a batch of curing beans was monitored. In both batches a major shift in microbial communities occurred after short-term scalding of the beans in hot water. Fungi and yeast disappeared, although regrowth

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Jacobi, K. K., E. A. MacRae, and S. E. Hetherington. "Effect of fruit maturity on the response of 'Kensington' mango fruit to heat treatment." Australian Journal of Experimental Agriculture 41, no. 6 (2001): 793. http://dx.doi.org/10.1071/ea00180.

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The effects of conditioning and hot water treatments on immature and mature ‘Kensington’ mangoes were examined. A hot water treatment of 47°C fruit core temperature held for 15 min increased weight loss (50%), fruit softness (15%), disrupted starch hydrolysis and interacted with maturity to reduce the skin yellowness (40–51%) of early harvested fruit. Immature fruit were more susceptible to hot water treatment-induced skin scalding, starch layer and starch spot injuries and disease. Conditioning fruit at 40°C for up to 16 h before hot water treatment accelerated fruit ripening, as reflected in

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Al-Ghamdi, Abdullah S. "Water Conservation in Hot Climate Buildings by Temperature Control." Asian Journal of Water, Environment and Pollution 7, no. 4 (2010): 1–7. http://dx.doi.org/10.3233/ajw-2010-7_4_02.

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This article presents measurements of water temperature in underground and overhead tanks commonly used in intermittent water supply system in the city of Jeddah, Saudi Arabia, during summer months. The measurements indicate that diurnal water temperature variation and stratification in concrete underground tank is very limited with an average temperature of water of about 34.64°C. In contrast, the overhead galvanized steel, and to lesser extent, the fiberglass tanks exhibit high diurnal temperature variation and stratification. The investigations indicate that the maximum water temperature in

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Katcher, Murray L., Gregory L. Landry, and Mary Melvin Shapiro. "Liquid-Crystal Thermometer Use in Pediatric Office Counseling About Tap Water Burn Prevention." Pediatrics 83, no. 5 (1989): 766–71. http://dx.doi.org/10.1542/peds.83.5.766.

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Tap water scald burns are an important topic of injury prevention in pediatricians' offices. Consecutive pediatric clinic clients, randomized to two groups, received an informational pamphlet, a one-minute discussion about tap water safety, and a baseline questionnaire. The first group also received a liquid-crystal thermometer for testing maximum hot tap water temperature. One month later in a follow-up telephone interview (n = 503), the impact of the added thermometer on knowledge regarding scalding, temperature testing, and thermostat lowering was assessed. Approximately 80% of each group r

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Na, Shou Hai, Hai Nan Wang, Hai Long Shen, and Li Xue Yang. "Techniques of Quickly Breaking Seed Dormancy of Tilia amurensis." Advanced Materials Research 183-185 (January 2011): 678–82. http://dx.doi.org/10.4028/www.scientific.net/amr.183-185.678.

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This paper proposed an orthogonal design L27(313) with four factors(seeds shucked off pericarp, dipped in water, GA3 treatment, 6-BA treatment and stratification)and three levels based on the dormancy of Tilia amurensis seed. The optimal way for quikly breaking seed dormancy was obtained. That was: 1)shucking off the pericarp; 2)scalding seeds for 2s with 100°C boiling water, then soaking in room temperature water for 24h; 3)soaking in 100 mg•L-1 GA3 and 6-BA solution, respectively for 24h; 4)stratification in varying temperature (10-15°C)for 5d, then in low temperature(0-5°C)for 15d. The germ

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Redko, Ihor, Yurii Burda, Yurii Pivnenko, Hanna Bilovol, Yevgeny Moskalyov, and Vadym Boyko. "NUMERICAL AND EXPERIMENTAL MODELING OF LOW-CALORIE GAS FUELS COMBUSTION PROCESSES." Collection of Scientific Works of the Ukrainian State University of Railway Transport, no. 202 (December 22, 2022): 6–15. http://dx.doi.org/10.18664/1994-7852.202.2022.273496.

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Methane, which is found in coal seams, has long been seen as an alternative to imported natural gas. Capturing that victorious methane can immediately increase the versatility of the production of footwear, increase the safety of the minds of the workforce, and change the negative impact to dovkillya. And yet, there are low technical and technological folds, which galmuyut the development of the type of bottle and utilization of methane.One of the main directions of extraction of coal mine methane is the generation of thermal energy in boiler houses and other heat generators. However, this typ

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Lim, Kee Chin, Shuo-Wen Chen, Yung-Hsin Chen, Yan-Tsz Huang, Arnab Pal, and Zong-Hong Lin. "A Flexible and Stretchable Temperature Sensor Based on Contact Electrification for Robotic Sensing." ECS Meeting Abstracts MA2023-01, no. 34 (2023): 1877. http://dx.doi.org/10.1149/ma2023-01341877mtgabs.

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With the rapid development of robotic systems, an increasing number of various sensitive sensors are needed to meet the requirement of data collection for unmanned detection and monitoring technology. Among various external stimuli information, temperature sensing is an essential important function that can avoid high-temperature scalding injuries, achieve robot detection of environmental, and human-machine interfaces applications. However, most of the existing temperature sensors for robotic sensing are realized by rigid materials, which have the disadvantage of not being able to adapt to an

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Hayaloglu, Ali A., Kevin C. Deegan, and Paul L. H. McSweeney. "Effect of milk pasteurization and curd scalding temperature on proteolysis in Malatya, a Halloumi-type cheese." Dairy Science & Technology 90, no. 1 (2010): 99–109. http://dx.doi.org/10.1051/dst/2009052.

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Maribo, H., E. V. Olsen, P. Barton-Gade, and A. J. Møller. "Comparison of Dehiding versus Scalding and Singeing: Effect on Temperature, pH and Meat Quality in Pigs." Meat Science 50, no. 2 (1998): 175–89. http://dx.doi.org/10.1016/s0309-1740(98)00029-1.

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LIANG, RUIPING, JIJING TIAN, RUIPING SHE, HUA MENG, PENG XIAO, and LINGLING CHANG. "Airborne Microbial Composition in a High-Throughput Poultry Slaughtering Facility." Journal of Food Protection 76, no. 3 (2013): 413–19. http://dx.doi.org/10.4315/0362-028x.jfp-12-232.

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A high-throughput chicken slaughtering facility in Beijing was systematically investigated for numbers of airborne microorganisms. Samples were assessed for counts of aerobic bacteria, Staphylococcus aureus, total coliforms, Escherichia coli, Pseudomonas aeruginosa, Listeria monocytogenes, Bacillus cereus, and Salmonella. During a 4-month period (September to December 2011), samples were collected for 10 min three times daily (preproduction, production, and postproduction). Samples were collected for three consecutive days of each month with an FA-1 sampler from six sampling sites: receiving-h

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Lay-Yee, Michael, Graeme K. Clare, Robert J. Petry, Robert A. Fullerton, and Anne Gunson. "Quality and Disease Incidence of `Waimanalo Solo' Papaya following Forced-air Heat Treatments." HortScience 33, no. 5 (1998): 878–80. http://dx.doi.org/10.21273/hortsci.33.5.878.

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Papaya fruit (Carica papaya L. cv. Waimanalo Solo), at color break ripeness, were either not heated (controls) or forced-air heated to center temperatures of 47.5, 48.5, or 49.5 °C, and held at these temperatures for 20, 60, 120, or 180 minutes. Following heat treatment, fruit were hydrocooled until reaching a center temperature of 30 °C, treated or not treated with prochloraz, allowed to ripen at 26 °C and then assessed for quality. Treatment at 48.5 °C or 49.5 °C for ≥60 minutes was associated with skin scalding. No significant scald was observed in other treatments or in the controls. Both

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Hayaloglu, Ali A., and Elizabeth Y. Brechany. "Influence of milk pasteurization and scalding temperature on the volatile compounds of Malatya, a farmhouse Halloumi-type cheese." Le Lait 87, no. 1 (2007): 39–57. http://dx.doi.org/10.1051/lait:2006025.

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Singh, Rajveer, Deepika Chauhan, Alanna Fogarty, Md Rasheduzzaman, and Patrick L. Gurian. "Practitioners’ Perspective on the Prevalent Water Quality Management Practices for Legionella Control in Large Buildings in the United States." Water 14, no. 4 (2022): 663. http://dx.doi.org/10.3390/w14040663.

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Managing building water systems is complicated by the need to maintain hot water temperatures high enough to control the growth of Legionella spp. while minimizing the risk of scalding. This study assessed water quality management practices in large buildings in the United States. Surveys conducted with building water quality managers found that more than 85% of buildings have hot water temperatures that are consistent with scald risk mitigation guidelines (i.e., <122 °F/50 °C). However, nearly two thirds and three quarters of buildings do not comply with the common temperature guidance for

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Wei, Qun, So-Myoung Kang, and Jae Ho Lee. "Designing a Smart Bath Assistive Device Based on Measuring Inner Water Temperature for Bathing Temperature Monitoring." Sensors 20, no. 8 (2020): 2405. http://dx.doi.org/10.3390/s20082405.

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Today, taking a bath is not only a means to keep clean, but also to reduce fatigue and stress. However, taking a bath with hot water for a long time can also be dangerous, leading to scalding or even a heart attack. To prevent these risks, several studies based on measuring bio-signals have been conducted, but due to high prices, difficulty of use, and restricted functions, these studies’ recommendations cannot be easily adopted by the public. Therefore, developing accurate methods to measure bathing temperature and bathing time should be the most direct approach to solve these problems. In th

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de Oliveira, Mauricéia Greici, Caroline Rizzi, Vanessa Galli, et al. "Presence of genes associated with adhesion, invasion, and toxin production in Campylobacter jejuni isolates and effect of temperature on their expression." Canadian Journal of Microbiology 65, no. 4 (2019): 253–60. http://dx.doi.org/10.1139/cjm-2018-0539.

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The aims of this study were to evaluate the presence of genes associated with adhesion (cadF), invasion (ciaB), and cytotoxin production (cdtA, cdtB, and cdtC) among Campylobacter jejuni isolates from a poultry slaughterhouse and to investigate the effect of different temperatures on the expression of these virulence-associated genes. A total of 88 C. jejuni isolates from cecum, liver, chicken carcasses, chilled water, and scalding water were submitted to PCR assay for detection of virulence genes. Representative isolates were selected for gene expression evaluation at 37 and 42 °C, according

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Cansian, Rogério Luis, Salete Teresa Radeski Floriani, and Eunice Valduga. "Microbiological analysis of critical points in the chicken industry." Brazilian Archives of Biology and Technology 48, no. 3 (2005): 403–6. http://dx.doi.org/10.1590/s1516-89132005000300011.

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This work is focused on identifying microbial contamination in the scalding asepsis and cooling processes as well as in fresh sausages obtained. Salmonella was identified in two scald water samples but was absent in the water from chiller and in the final product, which might be explained in terms of chlorine addition and temperature reduction. The analysis revealed that MPN of Escherichia coli was in the range of <1-11/mL in the scald water and <1-64/mL in the chiller. Aeromonas sp. count showed 5 to 3.5x10¹ CFU/mL in the scald water and 9 to 3.7x10² CFU/mL in the chiller, probably due

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Tiga, Neya, Daboue Edhit, Neya Oble, and Ouedraogo Issaka. "Germination Characteristics of Parinari curatellifolia Planch. Ex Benth, Vitex doniana Sweet and Zanthoxylum zanthoxyloides (Lam) Watermann Seeds." Annual Research & Review in Biology 12, no. 3 (2017): 1–12. https://doi.org/10.9734/ARRB/2017/32209.

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Germination characteristics studies of seeds of three local species in Burkina Faso namely <em>Parinari curatellifolia, Vitex doniana </em>and<em> Zanthoxylum zanthoxyloides</em> have been carried out. The aim of this study was to carry out the appropriate pre-treatment and temperature which give the best percentage of seed germination for these three locales species. For that the seed were placed in different temperature 15°C; 20°C; 25°C; 30°C; 35°C and 19 pre-treatment from Soaking in water x hours; Scalding, Cooking x minute, Soaking of sulfuric acid x minute, scarification and decorticatin

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Kusturov, V. B., V. V. Kasyanchuk та A. M. Bergievich. "Аналіз мікробної контамінації туш свиней в процесі забою та первинної обробки". Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies 19, № 77 (2017): 194–99. http://dx.doi.org/10.15421/nvlvet7742.

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The article presents the results of studies on the еxploring of microbial contamination of pigs' carcasses in the pork slaughter and primary processing with microorganisms such as general mesophilic bacteria, Enterobacteriaceae coliforms and E.coli. The carcass surfaces were examined in six technological operations: after bleeding (1) after scalding and removing bristles and hair (2) after singeing and polishing (3); аfter the nutration (4); аt the final point after a veterinary examination (5); аfter cooling down to a temperature of 4–5 °C (6). Sampling swabs was carried out during 2015–2016

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BARROS, L. S. S., L. A. AMARAL, C. S. LORENZON, J. L. JUNIOR, and J. G. MACHADO NETO. "Potential microbiological contamination of effluents in poultry and swine abattoirs." Epidemiology and Infection 135, no. 3 (2006): 505–18. http://dx.doi.org/10.1017/s0950268806006972.

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Health risks in the effluents of seven swine abattoirs and of seven poultry abattoirs were evaluated with regard to environment degradation and to dissemination of pathogenic microorganisms during the rainy and dry seasons. Supply-water samples from affluents and effluents of the treatment systems at different sites within the abattoir processing system were analysed. Similarly, water samples from the three recipient sites (emission point, 100 m upstream, 100 m downstream) were also analysed. Temperature, free residual chlorine (FRC), total coliform bacteria, Escherichia coli, enterococci, ide

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Lavine, Elana, and Dennis Scolnik. "Lack of efficacy of humidification in the treatment of croup: Why do physicians persist in using an unproven modality?" CJEM 3, no. 03 (2001): 209–12. http://dx.doi.org/10.1017/s1481803500005571.

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ABSTRACTBackground:Humidification is a time-honoured therapy for childhood croup (acute laryngotracheobronchitis). Despite a paucity of evidence supporting its use, many physicians, nurses and parents still apply this treatment. Our objective was to summarize available evidence and assess the rationale for the ongoing use of humidity to treat childhood croup.Methods:Searches of both MEDLINE and the Cochrane Database were conducted for English-language original or review literature on the treatment of croup with humidity, for the years 1966-1999.Results:Only 2 published studies have attempted t

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Murniece, Ruta, Sanita Reidzane, Vitalijs Radenkovs, et al. "Impact of Rye Malt with Various Diastatic Activity on Wholegrain Rye Flour Rheology and Sugar Formation in Scalding and Fermentation Processes." Foods 13, no. 13 (2024): 2077. http://dx.doi.org/10.3390/foods13132077.

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Amylase activity in rye flour plays a crucial role in the production of rye bread. When preparing a scald in rye bread production, diastatic rye malt is utilized to augment the amylase activity of the rye flour. This study investigated the effects of the diastatic power (DP) and concentration of rye malt on the Falling Number (FN) and the rheological properties of rye flour. Additionally, it examined reducing sugars in the scalding process and fermentation. Mixolab results provided comprehensive data on dough properties at different temperature stages, highlighting significant changes in starc

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Lewis, Christopher J., Fiona Wood, and Anna Goodwin-Walters. "Iatrogenic Thermal Burns Secondary to Marine Sting Treatment." Journal of Burn Care & Research 41, no. 4 (2020): 878–81. http://dx.doi.org/10.1093/jbcr/iraa042.

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Abstract Hot water immersion (HWI) therapy is an effective and validated treatment for a variety of marine stings. Unsupervised, however, it poses a significant risk of thermal injury. Herein, we describe our experience of iatrogenic thermal injury secondary to marine sting treatment. A 5-year retrospective review of all iatrogenic thermal burns secondary to marine stings referred to the State Adult Burn Service was conducted. Nine patients were identified, all sustaining stings to the feet from estuarine cobblerfish, stonefish, and stingrays. All patients continued unsupervised HWI at home an

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LUKEFAHR, JAMES L., and KALAVALLI EZEKIEL. "Scalding Water Temperatures." Pediatrics 94, no. 4 (1994): 573–74. http://dx.doi.org/10.1542/peds.94.4.573b.

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Tap water scald burns are the most frequent cause of nonfatal burn injuries in United States children. Most of these burns occur in the home, and hot water heater thermostat settings below 60°C (140°F) significantly decrease the risk of such burns in young children. The American Academy of Pediatrics and other safety-promotion organizations recommend that thermostats be set at 49 to 53°C (120 to 130°F), and ordinances encouraging lower hot water temperatures exist in some localities. We advise our pediatric colleagues that consumer products manufacturers do not always follow these recommendati

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Abdul Jalil, Khairun Izlinda, and Muhammad Tayyab Qayyum. "Iatrogenic thermal burn after hot water immersion for weever fish sting treatment: a case report." Scars, Burns & Healing 6 (January 2020): 205951312094404. http://dx.doi.org/10.1177/2059513120944045.

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Introduction: Lesser weever fish are saltwater fish that are found on the Mediterranean and European coasts, over sandy and muddy seabed areas, typically around the summer season. These bottom dwellers have envenoming dorsal spines that sting when stepped on. Severe pain is the main symptom. Initial treatment involves wound irrigation, removal of spines if they are visible and immediate hot water immersion (HWI). Tetanus prophylaxis, leg elevation and analgesia are recommended after pain subsides. HWI treatment is described as immersion of the affected area in hot, but not scalding, water to t

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Sevilla-Navarro, Sandra, Clara Marin, Verónica Cortés, Cristina García, and Pablo Catalá-Gregori. "Campylobacter prevalence and risk factors associated with exceeding allowable limits in poultry slaughterhouses in Spain." Veterinary Record 186, no. 13 (2020): 415. http://dx.doi.org/10.1136/vr.105558.

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BackgroundCampylobacter is the main pathogen involved in zoonotic gastrointestinal diseases. In 2018, European Regulation 2017/1495 on Campylobacter in broiler carcases came into force. In this context, the aim of the study was to assess the potential risk factors associated with exceeding the 1000 cfu/g (colony-forming units per gram) limit set by the EC in several slaughterhouses in Spain.MethodsData relating to 12 factors were collected using questionnaires. Samples were collected from 12 Spanish abattoirs in June, July and August 2017 (n=1725) and were analysed following the ISO 10272-2:20

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Durowoju, Olatunde Samod, Mike Butler, Georges-Ivo Ekosse Ekosse, and John Ogony Odiyo. "Hydrochemical Processes and Isotopic Study of Geothermal Springs within Soutpansberg, Limpopo Province, South Africa." Applied Sciences 9, no. 8 (2019): 1688. http://dx.doi.org/10.3390/app9081688.

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Geothermal springs and boreholes within the Soutpansberg Group were sampled and analysed for their major ion chemistry and stable isotope compositions in order to ascertain the possible sources and geochemical processes of the waters. The temperature of the geothermal springs ranges from 41 °C to 49 °C (thermal/hot waters) and 53 °C to 69 °C (scalding/hyperthermal waters). The major water types are Na-Cl and Na-HCO3, which are typical of marine and deep groundwaters influenced by ion-exchange processes. The hydrochemical parameters suggest that thermal gradient, carbonate weathering, mineral d

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Fu, Jiancun, Aiqin Shen, and Zhaodi Yuan. "Properties of Different Waterproof Bonding Layer Systems for Cement Concrete Bridge Deck Pavement." Coatings 12, no. 3 (2022): 308. http://dx.doi.org/10.3390/coatings12030308.

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The performance of waterproof bonding layer systems significantly affects the service life of concrete bridge deck pavement. This article aims to compare the bonding properties and composite structure mechanical properties of different waterproof bonding layer systems in bridge deck pavement to recommend appropriate structures based on service conditions. To fulfill this objective, four kinds of waterproof bonding material composite systems were designed, and test samples were fabricated. Then, the waterproof bonding layer properties were studied by penetration resistance tests, scalding resis

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Oh, Hyemin, Yohan Yoon, Jang-Won Yoon, Se-Wook Oh, Soomin Lee, and Heeyoung Lee. "Salmonella Risk Assessment in Poultry Meat from Farm to Consumer in Korea." Foods 12, no. 3 (2023): 649. http://dx.doi.org/10.3390/foods12030649.

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This study predicted Salmonella outbreak risk from eating cooked poultry in various methods. The incidence of Salmonella in poultry meat and the environment from farm to home for consumption was investigated. To develop the predictive models, Salmonella growth data were collected at 4–25 °C during storage and fitted with the Baranyi model. The effects of cooking on cell counts in poultry meat were investigated. Temperature, duration, and consumption patterns were all searched. A simulation in @Risk was run using these data to estimate the probability of foodborne Salmonella disease. In farm, S

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