LIQUID NITROGEN IN FOOD: HERE’S WHY IT IS CONSIDERED HARMFUL TO HEALTH

The extreme cold of liquid nitrogen can cause cryogenic burns or frostbite if it contacts skin or mucosal membranes. (Source: Freepik)

In the food industry, liquid nitrogen is extensively used for storage or to give a smokey effect to foods. But, when a video of a boy screaming in pain after eating a ‘smoking’ biscuit in Madurai went viral, it prompted Tamil Nadu government's Food Safety Department to issue an order on the use of liquid nitrogen and revoke the license of the man who fed the biscuit to the child.

According to an order issued on Thursday, designated officers and food safety officers in the state were asked “to take enforcement action as per Food Safety and Standards Act 2006 against any Food Business Operator who is using liquid nitrogen for direct consumption along with food items like biscuit, ice creams, wafer biscuits, etc. The liquid nitrogen should be fully evaporated from the food or drinks before serving.”

Further, a report by the Times of India states that DMDK general secretary Premalatha Vijayakanth also urged the Tamil Nadu government to ban liquid nitrogen in food. According to reports, she said that it's being used at parties and events to grab kids’ attention. “It is very dangerous,” she said. 

According to a 2018 article published by Canada’s National Collaborating Centre for Environmental Health, “Liquid nitrogen is a liquid that has a very low boiling point of -196°C, and is present as a gas at room temperatures. Accidental contact exposure to liquid could cause burns and frostbite, and accidental inhalation or ingestion could cause asphyxiation and airway or gastric perforations due to the extreme cold.”

Dr Pranav Honnavara Srinivasan, senior consultant, Surgical Gastroenterology at Sparsh Hospital Bengaluru, says, “Liquid nitrogen is employed in culinary settings primarily for its rapid freezing capabilities and dramatic visual effect. At -196 degrees Celsius, it instantly freezes food, creating a smooth texture especially beneficial in high-end desserts like ice cream. It also vapourises swiftly at room temperature, adding a visually appealing fog effect to dishes. However, the extreme cold can pose risks if residues remain in the food when consumed.”

"Children and the elderly may not fully appreciate the risk or may be physically more vulnerable to the quick effects of extreme cold, increasing their risk of injury,” informs Dr Pranav Honnavara Srinivasan

Health risks from liquid nitrogen

Dr Srinivasan notes the following health complications that can arise after consumption of liquid nitrogen: 

Tissue Damage: The extreme cold of liquid nitrogen can cause cryogenic burns or frostbite if it contacts skin or mucosal membranes, which is a concern if ingested before completely evaporated.

Internal Damage: Swallowing liquid nitrogen can lead to severe internal damage, including perforations in the stomach or intestines due to rapid expansion from liquid to gas.

Asphyxiation: The rapid expansion can also displace oxygen in the environment, particularly in enclosed spaces, posing a risk of asphyxiation.

Populations that are at risk from consumption of liquid nitrogen

“Children and the elderly may not fully appreciate the risk or may be physically more vulnerable to the quick effects of extreme cold, increasing their risk of injury,” informs Dr Srinivasan.

Additionally individuals with pre-existing respiratory conditions are also at risk. People with chronic respiratory diseases may experience worsened symptoms or dangers due to oxygen displacement in enclosed spaces.

Alternatives to liquid nitrogen in food preservation

Dr Srinivasan suggests using the following methods to cool foods without putting your health at risk:

Mechanical Refrigeration: Provides safe, even cooling without the risks associated with chemical agents.

Cryogenic Freezing with CO2: While still using extreme cold, CO2 does not have the same rapid expansion risks and is less likely to cause asphyxiation.

Medical recommendations and policy implications

For the safe use of this substance, medical literature and occupational safety resources often emphasise the need for proper ventilation and training when handling substances like liquid nitrogen in culinary settings.

Dr Srinivasan recommends regulatory bodies to practice Increased scrutiny and clear regulations are recommended to ensure that food service providers use liquid nitrogen appropriately, minimising the risk to consumers and staff.

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2024-04-29T10:12:25Z dg43tfdfdgfd