After a frightening incident occurred at a Gurugram café landing five diners in hospital, doctors have cautioned against the consumption of dry ice and liquid nitrogen.
Doctors have cautioned against the consumption of dry ice and liquid nitrogen after a frightening incident occurred at a Gurugram café, where five diners were hospitalised after vomiting blood. Dry ice, which is frozen carbon dioxide, and liquid nitrogen, often used for culinary effects, can cause severe damage if ingested, the experts cautioned.
A viral video on social media showed a group of friends purportedly vomiting blood after they were allegedly served dry ice instead of a mouth freshener.
What Is Dry Ice
- Dry ice, derived from frozen carbon dioxide (CO2) with a surface temperature of -109.3 degrees Fahrenheit (-78.5 degrees Celsius), undergoes sublimation, and does not melt into a liquid form but rather transitions directly into CO2 gas.
- This unique property, combined with its super-cold temperature, makes dry ice ideal for refrigeration but hazardous if mishandled as contact with dry ice can lead to frostbite and tissue damage.
- Dry ice, a discovery of the early 1900s, is said to have entered commercial production in the 1920s and has since been trademarked under the name “dry ice” since 1925.
- Widely utilised in commercial settings, this compound offers diverse benefits across various industries. In the food and agriculture sector, dry ice serves to preserve perishable goods during transportation by inhibiting bacterial growth and slowing decay, ensuring freshness and flavour. Its versatility extends to the entertainment industry as well, where it creates a smoke effect sans open flames.
- It effectively deters mosquitoes from human presence and cleans delicate electronics without the need for corrosive chemical solvents.
- However, handling dry ice requires caution to prevent frostbite. Heavy gloves should be worn when handling it directly, and ingestion must be avoided to prevent internal frostbite. Additionally, dry ice should only be used in well-ventilated areas to prevent carbon dioxide concentration from exceeding safe levels, which can lead to adverse health effects.
According to news agency IANS, Dr. Tushar Tayal from CK Birla Hospital, Gurugram, warned that extended contact with dry ice can cause frostbite and severe damage to the skin and internal organs.
“Liquid nitrogen, while often used in fancy foods for its dramatic effect, can pose significant health risks if not handled correctly. Ingesting liquid nitrogen can lead to severe internal damage, including frostbite and tissue damage. Both dry ice and liquid nitrogen can cause vomiting, bleeding, and other severe health complications,” cautioned Neelima Bisht, Chief of Clinical Nutrition, from Paras Health Gurugram, as quoted by IANS.
Regulatory bodies such as the FSSAI, FDA, and CDC have deemed them unfit for consumption, urging awareness campaigns to educate food business operators and citizens about safe handling practices.
Back in 2019, the FSSAI urged Commissioners of Food Safety of all States/UTs “to initiate a systematic campaign for generating awareness amongst all food business operators and citizens on the safe and proper handling of dry ice as the cooling agent for food products.”
