@article{ref1,
title="Major burn injuries among restaurant workers in New York City: an underappreciated public health hazard",
journal="Journal of burn care and rehabilitation",
year="2001",
author="Suzman, M. S. and Sobocinski, K. and Himel, H. and Yurt, Roger W.",
volume="22",
number="6",
pages="429-434",
abstract="Major burns among food service workers appears to be an underappreciated source of morbidity and public expense in New York City. A retrospective study was conducted to identify workers requiring hospital admission over the past 3 years. Seventy-six restaurant workers (3.8% of all adult admissions) were identified. They averaged 33 years of age, and sustained burns with a mean %TBSA of 12.5, resulting in a mean length of stay of 12.8 days. Scalds predominated, with water/coffee burns most common (n = 29), followed by oil (n = 27), and soup/sauce burns (n = 12). Burns to the extremities occurred in 97% of patients. Surgery was required in 32 of 76 patients (42.1%). Oil burns were more likely to require surgery than aqueous scalds (59 vs 34%; P < 0.01). Hospitalization expenses averaged $1.13 million dollars per year. There were no mortalities. Restaurant-related major burns are a frequent occurrence, particularly scald injuries. Hospital care and further disability result in enormous publicly funded expenses. The morbidity and lost wages are a severe detriment to workers and their families. Greater public health awareness measures are warranted.<p /> <p>Language: en</p>",
language="en",
issn="0273-8481",
doi="",
url="http://dx.doi.org/"
}