Citation

Suzman MS, Sobocinski K, Himel H, Yurt RW. J. Burn Care Rehabil. 2001; 22(6): 429-434.

Affiliation

The William Randolph Hearst Burn Center, Departmen tof Surgery, Weill Medical College of Cornell University, New York, New York, USA.

Copyright

(Copyright © 2001, Lippincott Williams and Wilkins)

DOI

unavailable

PMID

11761396

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.

Language: en