The girl was diagnosed with perforation peritonitis, necessitating the surgical removal of a portion of her stomach...
Digital Desk: A recent incident at a wedding reception in Bengaluru has highlighted the hilarious consequences of including liquid nitrogen in food. A 12-year-old girl suffered a stomach perforation after consuming a paan infused with liquid nitrogen. The ensuing medical ordeal stressed the urgent need for safety measures in handling this experimental culinary trend.
The girl was diagnosed with perforation peritonitis, necessitating the surgical removal of a portion of her stomach. Doctors described the injury as a 4×5 cm hole, a consequence of ingesting liquid nitrogen. Her harrowing experience included a two-day stay in intensive care followed by six days in the hospital before discharge. Sadly, this incident is not an isolated one, as similar cases have been reported across India.
In another alarming incident, a video surfaced showing a boy from Tamil Nadu writhing in pain after consuming a "smoking biscuit" infused with liquid nitrogen. Prompted by such incidents, the state government’s food safety department swiftly banned the use of liquid nitrogen in foods, labeling them as "dangerous." The directive extended to all food business operators, stressing the importance of ensuring complete evaporation of liquid nitrogen from food or drinks before consumption.
While Tamil Nadu took decisive action, Karnataka has yet to implement such a ban. Despite warnings from health officials, a comprehensive directive regarding the use of liquid nitrogen remains pending. The absence of regulation leaves room for potential misuse and underscores the urgency for statewide measures to protect public health.
Liquid nitrogen, when misused or mishandled, poses severe health risks. Exposure to this extremely cold substance can result in frostbite-like burns on organs or body parts. The case of a Gurugram businessman serves as a grim reminder, as he required surgical intervention after consuming a cocktail containing liquid nitrogen. His subsequent agony and medical diagnosis revealed a stomach perforation measuring 10 cm in length.
Medical experts emphasize the extensive damage liquid nitrogen can inflict on the human body. From burns to internal lesions, its effects can be catastrophic. P. Satheesh Kumar, a designated officer of the food safety department, warns of potential unconsciousness or fatality if liquid nitrogen enters the lungs. Dr. Pranav Honnavara Srinivasan, a senior consultant of surgical gastroenterology, elaborates on its culinary appeal but stresses the inherent risks, especially if residues persist in consumed food.
Understanding the origins and applications of liquid nitrogen further underscores its potential hazards. Developed to enhance food quality and shelf life, it is created by distilling nitrogen from the air, resulting in a highly concentrated, ultra-cold liquid. While initially utilized in food packing, its adoption by restaurants and eateries for visual effects and rapid freezing capabilities has grown in popularity.
Liquid nitrogen’s expansion properties, wherein 700 liters of gaseous air condense into a single liter of liquid, make it an efficient preservative. However, its extremely cold and volatile nature demands careful handling and strict adherence to safety protocols.
The recent incidents involving liquid nitrogen in food serve as a sobering reminder of the importance of prioritizing consumer safety over culinary experimentation. Swift regulatory action, coupled with heightened awareness among food operators and consumers, is essential to prevent future tragedies. As the culinary landscape evolves, ensuring that innovation is tempered with prudence is paramount in safeguarding public health and well-being.
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