The Hindu Editorial Summary
Topic-1 : Liquid Nitrogen in Food: Safety Concerns in Tamil Nadu
GS-2 Mains Exam : Health
Revision Notes
Question : Discuss the rationale behind Tamil Nadu’s decision to restrict liquid nitrogen use in food to packaged items only. How does this address the safety concerns compared to direct consumption?
Context: Tamil Nadu’s Food Safety Department restricts liquid nitrogen use in food to packaged items only.
Liquid Nitrogen Facts:
- Produced by fractional distillation of liquid air.
- Chemical formula: N2 (two nitrogen atoms covalently bonded).
- Boiling point: -195.8°C (-320.4°F) at normal pressure.
- Liquid-to-gas expansion ratio: 1:694 (rapidly expands to gas).
- Properties:
- Non-toxic, odorless, colorless, inert, non-flammable.
- Slightly lighter than air (as gas), slightly soluble in water.
- Storage: Special insulated containers with vents to prevent pressure buildup.
- Leidenfrost effect: Rapid boiling creates an insulating gas layer, causing spilled droplets to skitter.
Safety Precautions (Essential when handling liquid nitrogen):
- Extreme Cold:
- Can cause severe frostbite on contact.
- Wear proper safety gear (cover and insulate skin) to prevent contact/inhalation of very cold vapor.
- Ingestion Hazard: Lethal if swallowed.
- Rapid expansion from liquid to gas ruptures the gastrointestinal tract.
- Pressure Buildup:
- Do not enclose in sealed containers – risk of bursting or explosion.
- Rapid boiling creates pressure.
- Asphyxiation Risk:
- Reduces oxygen levels in enclosed spaces.
- Cold nitrogen gas is denser than air, posing a greater risk near the ground.
- Use in well-ventilated areas.
- Oxidation Risk:
- Containers can accumulate condensed oxygen from air.
- Nitrogen evaporation increases risk of violent oxidation of organic matter.
Liquid Nitrogen: Uses and Regulations
Liquid Nitrogen (LN2) Uses:
- Low temperature & low reactivity: Enables various applications.
- Examples:
- Freezing & transporting food
- Cryopreservation (sperm, eggs, genetic samples)
- Coolant for scientific equipment (superconductors, vacuum pumps)
- Cryotherapy (removing skin abnormalities)
- Shielding materials from oxygen
- Quick-freezing water pipes (for repairs)
- Source of dry nitrogen gas
- Cattle branding
- Molecular gastronomy (special food/beverage prep.)
- Material cooling (machining, fracturing)
Government & LN2 Misuse:
- Food Safety Concerns: Bans on using LN2 in food prep (except storage).
- Food Safety and Standards Act 2006 (FSS Act):
- Empowers action against misuse of LN2 in food consumption.
- Consolidates food safety regulations across departments.
Safer Alternatives:
- Mechanical Refrigeration: Safe cooling without chemical risks.
- Cryogenic Freezing with CO2: Less risk of asphyxiation compared to LN2.
The Hindu Editorial Summary
Topic-2 : Indian Spices Facing Heat
GS-2 Mains Exam : Health
Revision Notes
Question : Critically analyze the major challenges hindering food safety in India, highlighting the specific issues faced by small and medium-sized businesses
Issue: Spice mixes from MDH and Everest (Indian brands) under investigation in at least 5 countries (including Singapore, Hong Kong, and US) for exceeding permissible limits of Ethylene Oxide (EtO).
- EtO Concerns:
- Colorless, flammable gas used for sterilization (medical devices) and pest control.
- Used in food processing to extend shelf life (improper use leaves residues).
- Residues can form toxic and carcinogenic compounds (e.g., ethylene glycol linked to cough syrup deaths).
- Long-term exposure linked to cancers like lymphoma and leukemia.
- India’s Response (as of April 30, 2024):
- Spice Board:
- Mandatory testing for shipments to Singapore and Hong Kong.
- Gathering technical data from food agencies.
- Proposing corrective measures to exporters.
- Inspections to ensure adherence to standards.
- Issued guidelines for EtO prevention (testing, storage, alternative methods). (Similar advisory in Sept 2021)
- FSSAI: Directed state regulators to test major spice brands (including MDH & Everest) for EtO.
- Spice Board:
Food safety challenges in India:
- Diverse food landscape, lack of record-keeping and intentional food fraud.
- Traceability is difficult for small and medium sized businesses.
- At least 10 States/Union Territories lack required food testing labs.
- Food safety officers are insufficient.
- FSSAI’s operations often lack transparency.
- $700 million worth of exports are at stake due to food safety issues.