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Previous by Date: Subject: Re: [DCHAS-L] Chemical Safety headlines (11 articles) Date: Saturday, September 1, 2018 at 2:23:32 PM Author: Bob Buntrock <buntrock16**At_Symbol_Here**ROADRUNNER.COM> |
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The dragons breath example is problematic. But the ice cream scenario is different. It allows for single serving fresh preparation of your ice cream. By the time you get the cup you do not interact w the nitrogen.
Some asthmatics have attacks due to inhalation of things they are allergic to. But others have their attacks triggered by cold, dry air.. Liquid nitrogen on food just doesn't make sense.
Monona Rossol, M.S., M.F.A., Industrial HygienistPresident: Arts, Crafts & Theater Safety, Inc.Safety Officer: Local USA829, IATSE181 Thompson St., #23New York, NY 10012 212-777-0062
-----Original Message-------- 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
From: Looney, Bill <bill.looney**At_Symbol_Here**AECOM.COM>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Sent: Sat, Sep 1, 2018 5:42 am
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
This was on the news here yesterday - a warning https://www.dailytelegraph.com.au/news/national/mother-warns-of-liquid-nitrogen-snack-after-son-suffers-asthma-attack/video/74f01fe60683d32f317671801233fe15--- 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
Sent from my iPhoneWell, out here in California we have a number of ice cream parlors that freeze the ice cream in front of you using LN2. I can't send links here but you can do a quick Google on the following:Nite Creamery- in my town but haven't been thereCreamistry- is a chain in a number of Ca cities
Vivian
Vivian LongacreLaboratory & Research Safety, RSO, BSOEnvironmental Health & Safety
From: ACS Division of Chemical Health and Safety <DCHAS-L**At_Symbol_Here**PRINCETON.EDU> on behalf of Monona Rossol <0000030664c37427-dmarc-request**At_Symbol_Here**LISTS.PRINCETON.EDU>
Sent: Friday, August 31, 2018 6:21:20 AM
To: DCHAS-L**At_Symbol_Here**PRINCETON.EDU
Subject: Re: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?I'm sure some special effects idiot has used liquid nitrogen, but we routinely use CO2 and Nitrogen gases in cylinders (usually 100# cylinders) in theater, so there may be some relevance. We have had one death and two people rendered unconscious from CO2 this year. The problems usually are putting the gas cylinders in small rooms or basement areas where there is not enough ventilation to insure that a release can be dispersed. So I would want to know where the liquid nitrogen is stored and applied and, figuring worst case, what could happen if there were a big spill or release in those locations.--- 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
Monona Rossol, M.S., M.F.A., Industrial HygienistPresident: Arts, Crafts & Theater Safety, Inc.Safety Officer: Local USA829, IATSE181 Thompson St., #23New York, NY 10012 212-777-0062
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From: Jyllian Kemsley <jyllian.kemsley**At_Symbol_Here**GMAIL.COM>
To: DCHAS-L <DCHAS-L**At_Symbol_Here**PRINCETON.EDU>
Sent: Fri, Aug 31, 2018 6:07 am
Subject: [DCHAS-L] Restaurant use of liquid nitrogen for ice cream?
--- 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**acsdchasHi all,
A colleague, Kerri Jansen, is working on a video about using liquid nitrogen to make ice cream in a restaurant-type setting. Do any of you have experience with safety standards for this, or can you point us to a possible source? We want to make sure we do this well.
Some of the questions Kerri is looking to answer are:
Would safety guidelines for liquid nitrogen use in a restaurant differ from the standards set for lab use? If so, what differences would be taken into consideration?
What is the proper way to handle liquid nitrogen in a restaurant setting, from a safety standpoint? (Said differently, what can consumers look for to know the liquid nitrogen used to prepare their food is being handled safely?)
You can reply to Kerri directly at k_jansen**At_Symbol_Here**acs.org.
Thank you!
Jyllian
Jyllian Kemsley, Ph.D.Executive Editor, policy and safetyMobile: (+1) 925-519-6681Skype: jyllian.kemsleyTwitter: **At_Symbol_Here**jkemsleyWant to be in the know? Sign up for cenm.ag/newsletter
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