Unforeseen Heat: An Accidental Superficial Partial-Thickness Hand Burn Utilizing a New Convection Oven

Thermal burns remain a significant public health concern, and it is crucial to understand the potential risks associated with everyday activities involving heated objects or surfaces. It has been found that males have a higher susceptibility to hand burns, but when it comes to burns caused by hot liquids, females tend to be more frequently affected. Cooking remains the predominant activity associated with a higher incidence of accidental hand burns. Prompt medical attention and appropriate management are essential in mitigating the severity of burn injuries. This case report presents a previously healthy 55-year-old female that sustained a superficial partial-thickness burn to the dorsal aspect of her right hand while preparing a meal in her kitchen with her brand-new convection oven. This was her first time using a convection oven, unaware of the fans and rapidly circulating hot air within the oven. We discuss the need for a comprehensive approach to wound care, including topical antimicrobial agents, dressings, pain management, and monitoring for potential complications to achieve favorable outcomes and minimize long-term sequelae. Prevention remains the cornerstone in reducing burn injuries. Awareness campaigns, safety guidelines, and educational initiatives aimed at promoting responsible handling of hot objects should be implemented. Simple preventive measures, such as using appropriate protective equipment such as oven mitts, being mindful of oven temperatures, and maintaining a safe distance from heated surfaces, can significantly reduce the risk of household thermal burns.

Thermal inactivation of Salmonella on chicken wings cooked in domestic convection and air fryer ovens

Chicken wings are among the most popular poultry products for home and foodservice consumption. Poultry products must be handled and cooked safely to decrease the risk of foodborne salmonellosis for consumers. This study aims to validate the use of domestic appliances (convection and air fryer ovens) for the thermal inactivation of Salmonella on chicken wings. Wings (n = 3, 46.5 ± 4.3 g) were inoculated with a five‐strain cocktail of Salmonella (ca. 8 log₁₀ CFU/wing) and cooked in a convection oven (179.4°C) or an air fryer (176, 190, or 204°C) for 2, 5, 10, 15, 20, 22, or 25 min. Thermocouples recorded temperature profiles of wings and appliances. Salmonella counts were determined on XLD agar for rinsates (100 ml/sample), and rinsates were enriched to recover bacteria below the limit of quantification. The recommended internal cooking temperature (73.8°C) was achieved after a range of 7.5 to 8.5 min in both appliances. Salmonella counts were reduced by 6.5 log₁₀ CFU/wing when this temperature was achieved. Cumulative lethality (F‐value) calculations predicted a 9‐log reduction after 7.0 to 8.1 min of cooking. However, sample enrichments tested positive for Salmonella for all cooking times below 22 min. Ultimately, cooking at the temperature–time combinations recommended by manufacturers and online recipes helped achieve complete microbial elimination in both appliances. This study contributes to the validation of home cooking methods to ensure consumer safety.

GM-Improved Antiaging Effect of Acrylonitrile Butadiene Styrene in Different Thermal Environments

A stabilizer called 2-tert-butyl-6-(3-tert-butyl-2-hydroxy-5-methylbenzyl)-4-methylphenyl acrylate (GM) was mixed in acrylonitrile butadiene styrene (ABS) with the same amount of 9-bis(octadecyloxy)-2,4,8,10-tetraoxa-3,9-diphosphaspiro[5.5]undecane (DSPDP), octadecyl-3-(3,5-di-tert-butyl-4-hydroxyphenyl) propionate (Irganox 1076) and tris(3,5-di-tert-butyl-4-hydroxybenzyl) isocyanurate (Irganox 3114) to investigate the influence of additives on the antiaging effect of ABS in oven aging or repeated extrusion aging. It was found that the ABS doped with the GM stabilizer showed a better yellowing resistance and thermal stability than the ABS doped with other antioxidants. Owing to the fact that the stabilizer can act on the free radicals before it has been peroxidized, it could trap the free radicals as a consequence of directly blocking the oxidation process of the active species, thus solving the problem of oxidative degradation of the materials from the source. This work provides guidance for improving thermal stability of ABS, indicating a promising potential for industrial application.