LIQUID NITROGEN - SCI
& TECH
News: Liquid nitrogen can be used
only to preserve food, stress food safety officials
What's in the news?
●
The commissioner of food safety in Tamil Nadu has
directed officials to monitor use of liquid nitrogen in food items and take
action against those violating the Food Safety and Standards Act, 2006.
Liquid Nitrogen:
●
It is the liquefied form of the element nitrogen,
which is produced commercially by
Features:
●
It is an inert,
colorless, odorless, non-corrosive, non-flammable, and extremely cold element.
●
It is a cryogenic
liquid (Cryogenic liquids are liquefied gases that have a normal boiling
point below –130°F (–90°C).
●
Liquid nitrogen has a boiling point of –320°F
(–196°C).
Uses:
●
It is used for freezing,
chilling and packing food. It helps to keep the food fresh for several
months.
●
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).
●
It has also been used as a method for cooling concrete.
Concerns:
Experts have raised few concerns regarding the use of liquid nitrogen for
consumption.
●
Exposure to it can cause organ or body part scorching, which resembles frostbite.
●
It leads to damage in areas such as the lips,
tongue, throat, lungs, and stomach which may potentially result in lesions or tissue burns.
●
If ingested, it may cause stomach perforation, and inhalation can produce CO2 which could
potentially lead to unconsciousness and even fatality.
Measures Undertaken:
●
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.
●
It must be completely
evaporated from food or drinks before they are served.