TAG: GS 3: SCIENCE AND TECHNOLOGY
THE CONTEXT: The Food Safety and Standards Authority of India (FSSAI) has issued an advisory against the use of liquid nitrogen in food products at the point of sale.
EXPLANATION:
- This advisory highlights the regulatory stance and the potential health risks associated with such practices.
- The FSSAI’s directive emphasizes that using liquid nitrogen immediately before consumption is unauthorized and non-compliant with existing food safety regulations.
Use of Liquid Nitrogen
- The advisory by FSSAI draws attention to the unauthorized use of liquid nitrogen in various food establishments including bars, restaurants, catering companies, and during events such as fairs and marriages.
- Specifically, the regulator pointed out that liquid nitrogen is being used in products like cocktails, ice-creams, meetha pan, and bakery items to enhance their visual appeal and create a theatrical effect at the time of serving.
- FSSAI expressed serious concerns regarding the direct consumption of liquid nitrogen-infused food items.
- The authority has become aware of several instances where such practices have led to significant health issues and injuries among consumers.
- These incidents underscore the dangers posed by the improper use of liquid nitrogen, which can cause severe internal injuries due to its extremely low temperature.
Regulatory Framework and Compliance
- According to FSSAI, the Food Safety and Standards regulations do not permit the use of liquid nitrogen for the preparation of food products at the point of sale, immediately before consumption.
- Nitrogen, which is a colorless and odorless gas or liquid, has specific functional uses defined under the regulations, such as a freezing agent, propellant, packaging gas, or foaming agent.
- The advisory specifies that nitrogen is recognized as a GMP (Good Manufacturing Practice) additive.
- In the context of dairy-based desserts like ice creams, liquid nitrogen is permitted strictly for the technological function of contact freezing and cooling, and not for use at the point of sale.
Enforcement and Consequences
- FSSAI has made it clear that any food business found to be in violation of these regulations will face statutory action under the FSS Act 2006 and the corresponding rules and regulations.
- The use of liquid nitrogen beyond its intended technological purposes is considered a serious non-compliance issue, and the regulator is prepared to take necessary actions to enforce these standards.
Liquid Nitrogen
- Liquid nitrogen is a colorless, odorless, non-flammable, non-corrosive and extremely cold element that finds a lot of applications including research and development.
- It has functional use as ‘freezing agent, propellant, packaging gas & foaming agent’.
- As per Food Safety and Standards (Food Products Standards and Food Additives) Regulation, 2011, nitrogen is a Good Manufacturing Practice (GMP) additive.
- It is allowed in dairy-based ice cream desserts at GMP levels solely for contact-freezing and cooling purposes.
- Health Effects: Frostbite, burns, asphyxiation and damage to internal organs.
- The diatomic character of the N2 molecule is retained after liquefaction.
- The weak van der Waals interaction between the N2 molecules results in little interatomic attraction. This is the cause of nitrogen’s unusually low boiling point.
Food Safety and Standards Authority of India (FSSAI):
- It is an autonomous body established under the Ministry of Health and Family Welfare, Government of India.
- The FSSAI has been established under the Food Safety and Standards Act, 2006, which is a consolidating statute related to food safety and regulation in India.
- Vision: Build a new India by enabling citizens to have safe and nutritious food, prevent diseases, and lead a healthy and happy life.
- Mission: Set globally benchmarked standards for food, encourage and ensure that food businesses adhere to these standards, adopt good manufacturing and hygiene practices, and ultimately enable citizens to access safe and right food.
