From: "Glode, Andy" <andy.glode**At_Symbol_Here**UNH.EDU>
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
Date: Wed, 26 Sep 2018 12:27:30 +0000
Reply-To: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Message-ID: 1537964850013.36802**At_Symbol_Here**unh.edu
In-Reply-To


Thanks for producing this video; this is helpful. The safety concerns raised by the recent FDA consumer advisory focus on injuries to consumers ingesting food prepared with liquid nitrogen at the point of sale. The video addresses these issues to some degree, but I think some questions remain. The video advises us to make sure the nitrogen has fully sublimated before serving it. Are there more definitive criteria we can use to help determine whether the nitrogen has fully sublimated? Visible vapor is not necessarily a good indicator, because that depends on moisture content of the air. Wait time prior to serving? This will depend on the volume of the food prepared and storage conditions.


At UNH, our Chemistry club students wanted to serve liquid nitrogen ice cream at a public event just days after the FDA press release. The public had just been warned to avoid consuming food prepared with liquid nitrogen, so this raises the bar for the assessment of hazards. How do we we assure the consumer there are negligible risks, other than by saying, it's probably fine or, we've never had an issue before?


Thanks,


Andy Glode
Laboratory Safety Manager
Office of Environmental Health and Safety
University of New Hampshire
603-862-5038
https://www.unh.edu/research/environmental-health-and-safety

From: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU> on behalf of Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM>
Sent: Tuesday, September 25, 2018 5:12 PM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
 
Caution - External Email
Hi everyone,

Following up on my previous post about using liquid nitrogen to make ice cream: Here's the final video!

Thank you very much to everyone who contributed to producing this, privately and through the list.

Jyllian

 

Jyllian Kemsley, Ph.D.

Executive Editor, policy and safety

C&EN | Chemistry news from around the world

M:  (+1) 925-519-6681 | Skype: jyllian.kemsley

Twitter: **At_Symbol_Here**jkemsley

Want to be in the know? Sign up for C&EN’s weekly newsletter: cenm.ag/newsletter

--- For more information about the DCHAS-L e-mail list, contact the Divisional membership chair at membership**At_Symbol_Here**dchas.org Follow us on Twitter **At_Symbol_Here**acsdchas

Previous post   |  Top of Page   |   Next post



The content of this page reflects the personal opinion(s) of the author(s) only, not the American Chemical Society, ILPI, Safety Emporium, or any other party. Use of any information on this page is at the reader's own risk. Unauthorized reproduction of these materials is prohibited. Send questions/comments about the archive to secretary@dchas.org.
The maintenance and hosting of the DCHAS-L archive is provided through the generous support of Safety Emporium.