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Source-This post on Liquid Nitrogen For Preserving Food is based on the article “Liquid nitrogen can be used only to preserve food, stress food safety officials” published in “The Hindu” on 28th March 2024.
Why in the News?
The Food Safety department has issued an order on the use of liquid nitrogen used for preserving food.
About liquid nitrogen
1. About Liquid nitrogen: It is the liquefied form of the element nitrogen, which is produced commercially by compressing and cooling nitrogen gas to a point below its evaporation point of about − 196 °C [− 320 °F].
2. Its uses: Liquid nitrogen can be used for the following purposes:
a) It is used for freezing, chilling and packing food. It helps to keep the food fresh for several months.
b) It is used to freeze tumors, causing the cells to freeze and subsequently perish. It is also being used for cryopreservation of biological samples (sperm, eggs, animal genetic samples).
c) Furthermore, it has also been used as a method for cooling concrete.
3. Threats associated with it: Experts have raised few concerns regarding the use of liquid nitrogen for consumption.
a) Exposure to it can cause organ or body part scorching, which resembles to frostbite.
b) It leads to damage in areas such as the lips, tongue, throat, lungs, and stomach which may potentially results in lesions or tissue burns.
c) If ingested, it may cause stomach perforation, and inhalation can produce CO2 which could potentially lead to unconsciousness and even fatality.
4. Measures undertaken:
a) The Food Safety Department directed Designated Officers and Food Safety Officers to enforce the Food Safety and Standards Act 2006 against any Food Business Operator using liquid nitrogen directly with food items such as biscuits, ice creams, and wafer biscuits.
b) It must be completely evaporated from food or drinks before they are served.
UPSC Syllabus: Science and technology (health)
