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How to treat a "Steak"

bouton How to treat a "steak"

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Jocelyn-William LOUBRIAT

steak

As a consequence of repeated friction on a hold, the skin suffers until the layers of the epidermis and of the dermis separates. This is provoked by the appearance of a pocket full of interstitial fluid. In fact, a “steak” is a blister.

A steak has a risk of bacterial superinfection due to the exposure of the deep layers of the epidermis. Therefore, it is important to treat it properly.

First of all, wash your hands with water and soap to wash away the dirt, the magnesia etc.

If the steak has not burst (appearance of a blister full of fluid), empty the blister (if possible use a sterile syringe, otherwise use a disinfected sewing needle), then with a pair of scissors that you have previously disinfected, excise the skin that has build the “roof” of the blister.

If the steak is open, cut off the dead skin in the same way with the scissors. Do not pull it up as to not increase the surface of the wound.

Then disinfect the wound with an antiseptic product that does not drain: Dakin’s Solution, Oxygenated Water, Biseptine, Dermal Betadine… Avoid eosin, which drains and Alcohol 70% which burns.

Next, apply a fatty cream like Homéoplasmine, Avibon (or possibly Biafine) in thick layers and protect the area with a sterile compress for the first night.
The Cicatryl ointment is also a good choice because of its antiseptic, anti-inflammatory and healing effects.

The following morning, clean again with the antiseptic product and apply a cream several times per day so the skin won’t dry and to encourage the healing process until the wound has healed. Do not protect the area with a plaster or a compress after the second day. The wound needs to breathe.
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