Last August, 7-year-old Uriah Karni passed away after boiling water from a bath spilled on her, causing burns on all parts of her body. Uriah’s unfortunate case joins tens of thousands of other cases that are added every year.

According to a report by the National Center for Trauma and Emergency Medicine conducted between 2015 and 2019 and based on 20 hospitals that shared the registration data in the trauma departments, every year more than 40,000 people in Israel are injured by burns, about 65% as a result of contact with boiling water Or a kettle.

About 46% of all burn victims were children aged 0-4. About 15% of the injured were required to be hospitalized for more than two weeks, 9% were rushed to intensive care and about 4% were defined as seriously injured or seriously injured. In light of the rise in the use of the “work from home” model, the Institute for Safety and Hygiene is launching advocacy efforts to increase awareness around water heaters, which are perceived as non-hazardous.

Acting CEO Dr. Mickey Winkler says: “Every year we are exposed to serious injuries and unnecessary deaths as a result of contact with boiling water. An employee who takes care of his safety in the workplace, it is very important that he continues this way at home as well.”

So how can the next accident be prevented? Choose a heater with a hermetically sealed lid that has a mechanism that prevents it from opening in the event of a fall, and has double insulation. It is desirable that the heater has a safety mechanism for stopping the work of the heating elements when there is no water in it. Choose a place where there is no work or as little work as possible. Choose a location where there is little movement of those around you, on a flat, stable surface, as far away from the user as possible and close to a power source to avoid the need for electrical improvisation. It is recommended to fix the container to the wall and not under the cabinets. Make sure that hot water is not filled in a vessel that is not adapted to the height of the tap.

By Editor

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