Scalding

Lore & Background

Scalding occurs when skin contacts hot water or steam. The severity depends on temperature and duration: water at 68 °C (155 °F) causes injury in one second, while at 52 °C (125 °F) injury takes 90 seconds. Steam can cause more severe burns because it reaches higher temperatures and transfers latent heat by condensation. However, clothing soaked in hot water prolongs heat transfer, increasing injury risk.

Reader's Guide

Scalding is a significant public health concern, particularly for children, who are most often injured by spilled hot liquids. Prevention involves controlling tap water temperature: guidelines recommend keeping tap water between 38–45 °C (100–113 °F) to avoid discomfort and scalding, though water must be kept at 55–60 °C (131–140 °F) to inhibit legionella bacteria. The American Burn Association provides specific time-temperature thresholds for scalding injuries. Beyond household risks, scalding is used intentionally in food production: carcasses of beef, poultry, and pork are scalded after slaughter to remove feathers and hair, with hard scalding at 58 °C (136.4 °F) for 2.5 minutes removing poultry epidermis. Scalded milk, heated to 82 °C (180 °F), is used in cooking to denature proteins, kill bacteria, and improve texture in recipes such as yogurt, bread, and café au lait.

Did You Know?

• The term 'scalding' comes from the Latin word calidus, meaning hot.
• Water at 68 °C (155 °F) causes a scalding injury in one second.
• Scalds are more common in children, especially from accidental spilling of hot liquids.
• Scalded milk is heated to 82 °C (180 °F) to denature proteins and kill bacteria.