Use of liquid nitrogen in food preparation okay if handled properly

WE refer to the letter “Use of liquid nitrogen a safety issue” ( The Star, Dec 29, 2016). Members of the Federation of Malaysian Manufacturers (FMM) Malaysian Industrial Gases Manufacturers (Migma) have discussed the matter in detail. We appreciate the sharing of the information and the concerns raised pertaining to liquid nitrogen being assimilated into food consumption.

In the food industry, many have explored low temperature preparation of food using liquid nitrogen due to its cryogenic characteristic. Liquid nitrogen has the ability to create frozen food with consistency and it is widely used in the preparation of ice cream and other desserts.

When properly managed and fully evaporated in any food, liquid nitrogen does not pose any hazard and danger when consumed, albeit the significant dif ference in temperature.

Following the unfortunate incident involving the “Dragon Breath” cookies in Kedah, the directorgeneral of the Health Ministry Datuk Dr Noor Hisham Abdullah has also issued a statement saying that liquid nitrogen used in food preparation is not dangerous when handled properly.

Liquid nitrogen is commonly used in the food industry and con sumption should be avoided if the liquid has not fully evaporated.

Members of FMM Migma (note that not all members of FMM Migma serve the food industry) are committed to educating, training and providing information on the rightful usage of liquid nitrogen to all our direct customers as part of our role in ensuring safe handling and consumption.

This includes raising awareness of the potential hazards and risks if the product is not properly managed. We also urge members of the public to be vigilant when purchasing any food prepared with liquid nitrogen. Please ensure the liquid nitrogen has fully evaporated prior to consumption.