Ayla KÖKSAL, Cesareddin DİKMETAŞ, Büşra BİLDİK, Serkan DOĞAN, Dilek ATİK, Başar CANDER

Exposure to Infrared Light: Case Series

INTRODUCTIONInfrared rays(IR) have been used in many areas in recent years and nowadays, many devices have been developed with the aim of heating in open,closed areas working with infrared technology.IR can cause retinopathy.They have the risk of developing periocular skin burns, corneal epitheliopathy,retinopathy.In this study, we wanted to talk about eight cases who were exposure with infrared light in a chemical manufacturing factory where Infrared light was used for drying and all of 8 patients had burning, stinging, watering,redness in the eyes.

Keywords:

Eye, Infrared,

PDF

___

Referans1-Skjöldebrand, C., 2001. InfraredHeating. InThermal Technologies in FoodProcessing, Editedby R. Richardson, Boca Raton, Florida, 208-227p.
Referans2- Tuncel N.Y.,Tuncel N.B.Kızılötesi Teknolojisi ve Gıda İşlemedeki Kullanımı.Akademik Gıda 14(2) (2016) 196-203.
Referans3-Ünsal E et al.İnfrared Isıtıcı ile Oluşan Göz Kapağı Yanığı.İstanbul Med J 2013; 14: 66-8.
Referans4-Skjöldebrand, C., 2002. Infraredprocessing. InTheNutiritionHandbookforFoodProcessors, EditedbyC.J.K. Henry, C. Chapman, Boca Raton, Florida, 423-432p.
Referans5-Sakai, N., Mao, W., 2006. InfraredHeating. InThermalFoodProcessing New Technologies andQualityIssues, Editedby D.W. Sun, BocaRaton, Florida, 493-527p.
Referans6-Fasina, O., Tyler, B., Pickard, M., Zheng, G.H.,Wang, N., 2001. Effect of infraredheating on theproperties of legumeseeds. International Journalof FoodScienceandTechnology 36: 79-90.
Referans7-Fasina, O., 2003. Infraredheating of foodandagriculturalmaterials. ASAE Paper No: 036219 StJoseph, Mich.
Referans8-Mori A, Oguchi Y, Goto E, Nakamori K, Ohtsuki T, Egami F, et al. Efficacyandsafety of infraredwarming of theeyelids. Cornea. 1999; 18: 188-93.
Referans9-Takac s, Stojanovic S. Classification of laserirradiationandsafetymeasures. MedPregl 1998; 51: 415-8.