Reasons To Avoid Liquid Nitrogen In Food

Producer: Mehak Pal Editor: Manuj Yadav

In the food industry, liquid nitrogen is extensively used for storage or to give a smokey effect to foods.

Recently, a 12-year-old girl in Bengaluru suffered perforation peritonitis, a hole in her stomach, after consuming liquid nitrogen paan.

Earlier, a video of a boy screaming in pain after eating a ‘smoking’ biscuit in Madurai, Tamil Nadu went viral. It prompted the 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.

Liquid nitrogen is employed in culinary settings primarily for its rapid freezing capabilities and dramatic visual effect.

Here are the three reasons why you should avoid liquid nitrogen in food.

Tissue Damage The extreme cold of liquid nitrogen can cause cryogenic burns or frostbite if it contacts skin or mucosal membranes.

Internal Damage Swallowing liquid nitrogen can lead to severe internal damage, including perforations in the stomach or intestines.

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

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