The Tamil Nadu government on Thursday, 25 April, warned food business operators against using liquid nitrogen for direct consumption along with food items.
Liquid nitrogen is a cryogenic liquid used in food products mainly for its rapid freezing abilities and for creating dramatic visual effects, like vapour clouds.
Noted neurologist from Apollo Hospitals Dr Sudhir Kumar explained: “This is a liquid that has a very low boiling point: -196° Celsius. It exists as a gas at room temperature.”
Dr Rajeev Jayadevan, gastroenterologist, explained that due to it being colourless, tasteless, and odourless, the person consuming it wouldn’t even know until tissue damage sets in.
“If something at that temperature comes into contact with the human body, it causes severe cryogenic burns and tissue damage, irrespective of if it is splashed on the skin or ingested.”
Jayadevan said that there had been case reports published about large holes (perforations) occurring in the stomach after drinking such preparations, which required major surgery.
The TN govt. also shared, “Liquid nitrogen (INS 941) is permitted only as a processing aid, as contact freezing and colouring agents..dairy-based desserts — ice cream,” a release said.