How would you like your tea, vicar?

Jamnadas-Khoda, Benjamin; See, Marlene; Cubison, Colonel T.C.; Dheansa, Baljit

doi:10.1016/j.burns.2009.04.024

Cited by 24 publications

(17 citation statements)

References 9 publications

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“…Tea is a common cause of burns in the UK while hot water and coffee are the leading causes of burns in Denmark (Jamnadas-Khoda et al, 2009;Laursen & Nielsen, 2008;Lindblad & Terkelsen, 1990). In the USA, noodle soups are a common cause of unintentional scalds in children under the age of five years (Greenhalgh et al, 2006;Rimmer et al, 2008;Shalom, Bryant, Smith-Meek, Parsons, & Munster, 2007).…”

Section: Pediatrics Burnsmentioning

confidence: 97%

“…Pediatric burns primarily occur in children below the age of five years (Drago, 2005;Jamnadas-Khoda, See, Cubison & Dheansa, 2009;Kai-Yang et al, 2008;Light et al, 2009;Peck et al, 2008). The impulsivity, high activity, and natural curiosity of this age group contribute to the increased incidence of burns (Dissanaike et al, 2009;Drago, 2005;Peck & Priolo-Kapel, 2002).…”

Section: Pediatrics Burnsmentioning

confidence: 99%

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Epidemiology of burn injuries: Highlighting cultural and socio-demographic aspects

Dissanaike

Rahimi

2009

International Review of Psychiatry

127

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Burns are devastating injuries that disproportionately affect people in developing countries, including children. In addition to a high mortality rate, survivors are burdened with life-long physical and emotional scars. The etiology and nature of burn injuries varies significantly by country, and this chapter explores the predominant causes and patterns of burn injury in both the developing and industrialized worlds. Gender differences play a significant role in the risk of burn injuries, across a spectrum with a predominance of women injured in fires from cooking and heating fuels in the developing world and industrial accidents primarily affecting men in developed nations. Children are particularly vulnerable to burn injuries, accounting for almost 50% of all burn patients in some studies. A majority of pediatric burns are scald injuries usually affecting very young children below the age of 5 years, and we discuss the behavioral patterns underlying this finding. Finally, the elderly form a rapidly increasing proportion of the population in many countries, and are often burdened with comorbidities that are likely to pose significant challenges in burn care.

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Section: Pediatrics Burnsmentioning

confidence: 97%

Section: Pediatrics Burnsmentioning

confidence: 99%

Epidemiology of burn injuries: Highlighting cultural and socio-demographic aspects

Dissanaike

Rahimi

2009

International Review of Psychiatry

127

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“…Recent research has also tied hot-beverages to increases in cancer risk (for example, Islami et al, 2009Islami et al, , 2019Loomis et al, 2016). So, there are risks to consumers aside from an acute burn injury.…”

Section: Discussion and Recommendationsmentioning

confidence: 99%

A Review of Hot Beverage Temperatures—Satisfying Consumer Preference and Safety

Abraham

Diller

2019

Journal of Food Science

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Hot beverages are served ubiquitously in the food‐service industry as well as at residences and other venues. Coffee and tea beverages, in particular, are brewed at temperatures that are sufficiently high to cause immediate and serious risk for scald injuries. On the other hand, numerous research studies have been performed to identify the preferred consumption temperatures for hot beverages. The outcome of these mutually reinforcing studies is that the preferred drinking temperatures are significantly below the often‐encountered brewing temperatures (∼200 °F). Consequently, there is great need to distinguish brewing temperatures from serving temperatures. Serving consumers beverages at very high temperatures is not only unnecessary (from a preference standpoint) but also unsafe. An appropriate range for service temperatures is (130 to 160 °F). Practical Application Often times, hot beverages are served at temperatures near their brewing temperature; far hotter than preferred by consumers. This practice creates unnecessary risk to the consumer. A more rationale recommended range of service temperatures is 130 to 160 °F. This recommendation balances a range of consumer preferences and safety.

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“…Tea is typically made from an infusion of dried leaves or young shoots of the tea bush with hot water [23]. Different methods of leaf processing and alternative brewing methods can affect subsequent antimicrobial activity although these were not investigated these in this study [24,25].…”

Section: Discussionmentioning

confidence: 99%

Enhancement of antimicrobial activities of whole and sub-fractionated white tea by addition of copper (II) sulphate and vitamin C against Staphylococcus aureus; a mechanistic approach

Holloway

Gould

Fielder

et al. 2011

BMC Complement Altern Med

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BackgroundEnhancement of antimicrobial plant products e.g. pomegranate extract by copper (II) sulphate is known. Such combinations have applications in various settings, including the identification of novel compositions to study, treat and control infection.MethodsA combination of white tea (WT) (made allowing 10 minutes infusion time at 100°C) was combined with 4.8 mM copper (II) sulphate and tested for antimicrobial effect on the viability of Staphylococcus aureus NCTC 06571. Comparisons were made with green (GT) and black (BT) teas. A WT sub-fraction (WTF < 1000 Da) was tested with copper (II) sulphate and 4.8 mM vitamin C. pH measurements of samples were taken for controls and to observe any changes due to tea/agent interaction. Catalase was used to investigate hydrogen peroxide release. UV-vis. was used to compare WT and WTF.ResultsA 30 minute incubation at room temperature of copper (II) sulphate alone and combined with WT reduced the viability of S. aureus NCTC 06571 by c.a 1 log10 cfu mL-1. GT and BT with copper (II) sulphate negated activity to buffer values. Combined with copper (II) sulphate, vitamin C, WTF and, vitamin C plus WTF all reduced the viability of S. aureus NCTC 06571 by c.a. 3.5 log10 cfu mL-1. Independent experiments showed the results were not due to pH effects. Adding WT or WTF to copper (II) sulphate resulted in increased acidity. Copper (II) sulphate alone and combined with WT required c.a 300 μg mL-1 (final concentration) catalase to restore S. aureus viability, WTF with copper (II) sulphate and added vitamin C required c.a 600 μg mL-1. WT and WTF UV-visible spectra were similar.ConclusionsWT showed no efficacy in the combinations tested. WTF was enhanced with copper (II) sulphate and further with vitamin C. WT and WTF increased acidity of copper (II) sulphate possibly via the formation of chemical complexes. The difference in WT/WTF absorbance possibly represented substances less concentrated or absent in WTF. Investigations to establish which WTF component/s and in what proportions additives are most effective against target organisms are warranted.

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How would you like your tea, vicar?

Cited by 24 publications

References 9 publications

Epidemiology of burn injuries: Highlighting cultural and socio-demographic aspects

Epidemiology of burn injuries: Highlighting cultural and socio-demographic aspects

A Review of Hot Beverage Temperatures—Satisfying Consumer Preference and Safety

Enhancement of antimicrobial activities of whole and sub-fractionated white tea by addition of copper (II) sulphate and vitamin C against Staphylococcus aureus; a mechanistic approach

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