A 12-year-old girl in Bengaluru has undergone emergency surgery after consuming a paan infused with liquid nitrogen at a wedding reception, resulting in a severe stomach injury. The incident has raised significant concerns about the use of liquid nitrogen in food and its potential hazards.
The young girl was diagnosed with perforation peritonitis, a condition involving a hole in the stomach. Medical professionals revealed that the affected portion of her stomach, measuring 4×5 cm, had to be surgically removed through a sleeve gastrectomy. She spent two days in intensive care before being discharged after six days.
This incident is not isolated, with similar cases emerging across India, prompting calls for stricter safety measures. Medical experts warn that liquid nitrogen, if not handled properly, can cause severe internal injuries. Dr. P Satheesh Kumar, a designated officer of the Food Safety Department (FSD) in Chennai, emphasized the potential dangers, stating, “It can damage the lips, tongue, throat, lungs, and stomach. It may cause lesions or burn tissues. If it reaches the stomach, the organ could get perforated.”
In a related event, a boy from Tamil Nadu suffered severe pain after consuming a “smoking biscuit” containing liquid nitrogen. This led the Tamil Nadu government’s food safety department to ban the use of liquid nitrogen in foods. The department mandated that liquid nitrogen must fully evaporate from food or drinks before serving, and instructed food safety officers to enforce this regulation under the Food Safety and Standards Act, 2006.
However, Karnataka has yet to implement a similar ban. A senior official from the Karnataka health department stated that while food safety officers are instructed to act against misuse under the same act, a detailed directive is pending.
Liquid nitrogen, known for its rapid freezing capabilities and dramatic visual effects, is often used in high-end culinary settings. At -196 degrees Celsius, it can instantly freeze food, creating unique textures and a fog effect when it vaporizes. Despite its culinary appeal, the extreme cold can pose significant risks if residues remain in food.
Dr. Pranav Honnavara Srinivasan, a senior consultant of surgical gastroenterology at Bengaluru’s Sparsh Hospital, warned, “The extreme cold can pose risks if residues remain in the food when consumed.”
Developed originally to enhance food quality and shelf life, liquid nitrogen is now used in various industrial applications, including packaging coffee, chips, and cheese. The technique involves distilling nitrogen from air, which condenses significantly when cooled, demonstrating its versatility but also its potential danger when misused in direct food applications.
