A CASE OF LARYNGEAL BURN REQUIRING TRACHEAL INTUBATION DUE TO RICE BALL WITH SALMON ROE : MICROWAVE HEATING RISK

Abstract

　Laryngeal burns are burns of the upper respiratory tract caused by inhalation of hot smoke, vapor, or toxic gases. They can also be caused by ingestion of hot drinks or foods. Since laryngeal edema occurs with a time lag after the injury and can be fatal, early diagnosis and prompt securing of the airway are very important. In the case of laryngeal burns caused by hot drinks and foods, there are many reports of burns caused by liquids such as coffee, tea, and stew. Also, there are many reports of children with inadequate awareness of swallowing or adults with a history of psychiatric disorders.

　In this study, we encountered a case of laryngeal burn caused by swallowing of a hot rice ball with salmon roe that required tracheal intubation. The patient was an adult with no history of psychiatric disorders, and the laryngeal burn was caused by a solid food item. In addition, there was no evidence of burns in the oral cavity, which was unique. Since the temperature of foodstuffs rises differently in the microwave oven depending on the characteristics of the food components, heating foods with non-uniform ingredients can easily result in hot spots, which can lead to burns as in this case. Rice balls are foods with non-uniform ingredients and should be consumed with great care if they are heated in a microwave oven.