@article{ref1,
title="Facial burns from exploding microwaved foods: case series and review",
journal="Burns: journal of the International Society for Burn Injuries",
year="2015",
author="Bagirathan, Shenbana and Rao, Krishna and Al-Benna, Sammy and O'Boyle, Ciaran P.",
volume="42",
number="2",
pages="e9-e12",
abstract="INTRODUCTION: Microwave ovens allow for quick and simple cooking. However, the importance of adequate food preparation, prior to microwave cooking, and the consequences of inadequate preparation are not well-known. <br><br>METHOD: The authors conducted a retrospective outcome analysis of all patients who sustained facial burns from microwaved foods and were treated at a UK regional burns unit over a six-year period. Patients were identified from clinical records. <br><br>RESULTS: Eight patients presented following inadequate preparation of either tinned potatoes (n=4) or eggs (n=4). All patients sustained <2% total body surface area facial burns. Mean age was 41 years (range 21-68 years). Six cases (75%) had associated ocular injury. One received amniotic membrane grafts; this individual's vision remains poor twelve months after injury. <br><br>DISCUSSION: Rapid dielectric heating of water within foods may produce high steam and vapour pressure gradients and cause explosive decompression [1,5,11]. Consumers may fail to recognise differential heating and simply cook foods for longer if they remain cool on the outer surface. Education on safe use and risks of microwave-cooked foods may help prevent these potentially serious injuries. <br><br>CONCLUSION: Microwave ovens have become ubiquitous. The authors recognise the need for improved public awareness of safe microwave cooking. Burns resulting from microwave-cooked foods may have life-changing consequences.<p /> <p>Language: en</p>",
language="en",
issn="0305-4179",
doi="10.1016/j.burns.2015.02.014",
url="http://dx.doi.org/10.1016/j.burns.2015.02.014"
}