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Pediatric soup scald burn injury: etiology and prevention

Tina L Palmieri1, Tyrone S Alderson, Dahlia Ison

  • 1Shriners Hospital for Children Northern California, The University of California Davis, Sacramento, California 95817, USA.

Journal of Burn Care & Research : Official Publication of the American Burn Association
|January 10, 2008
PubMed

Insights

Hot soup scald burns in children are common, especially from prepackaged instant soups. Lower-income families with multiple children are most affected, highlighting the need for targeted prevention strategies.

Area of Science:

  • Pediatric burn research
  • Injury prevention science
  • Public health

Background:

  • Scald burn injuries in children represent a significant public health concern.
  • Hot soup, particularly prepackaged instant varieties, is a leading cause of these injuries.

Purpose of the Study:

  • To identify demographic, socioeconomic, and situational factors contributing to pediatric scald burns from soup.
  • To inform targeted prevention strategies for reducing soup-related burn injuries in children.

Main Methods:

  • A questionnaire-based study was conducted with caregivers of children treated for scald burns.
  • Data collected included child demographics, socioeconomic status, and injury circumstances.
  • The study involved 78 children treated at a pediatric burn center between July 2006 and March 2007.

Main Results:

  • The average age of injured children was 4.8 years; most were girls (51%) and Hispanic (44%).
  • Injuries predominantly affected lower-income households (59% < $29,000/year) with multiple children (mean 3.0).
  • Prepackaged soups, heated in original containers via microwave, were most frequently implicated.

Conclusions:

  • Soup scald burns disproportionately impact lower-income families with multiple children.
  • Prevention requires educating at-risk families and potentially redesigning soup packaging.
  • Microwave heating of soup in original containers is a key risk factor.

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