By now it has been well-established that consuming 'dry ice' or solid carbon dioxide was the reason why a handful of party diners at a Gurugram restaurant vomited blood recently. The substance, commonly used as a cooling agent for many food products like frozen desserts, ice cream and the like was mistakenly offered to them. But, if dry ice is used in food products, why did it adversely affect the diners? Here's what you should know:
A lethal substance
According to the Food Safety and Standards Authority of India (FSSAI), the United States Food and Drug Administration (FDA) and the Centers for Disease Control and Prevention (CDC), dry ice is a lethal substance. When it melts, it becomes carbon dioxide. Its contact with the skin can lead to frostbite.
Dry ice is not edible. If consumed, it can freeze the tissue inside our mouth, oesophagus, and stomach. Also, if there is too much build-up of gaseous dry ice inside our bodies, the pressure can rupture the stomach, causing injuries (as it happened at the Gurugram restaurant) or even death.
When is it safe?
At the same time, it is used in drinks often following safety protocols, as it transforms into gas when it hits any liquid. After it becomes a gas, it will no longer be in the drink, making the chilled drink safe for consumption.
First aid for dry ice exposure
Exposure to dry ice can cause headaches, dizziness, shortness of breath, convulsions and ringing in the ears. High exposure can also cause coma or death, at times. If dry ice comes in contact with eyes or skin, wash the affected area with a lot of cold water. If you accidentally inhale it and are feeling uneasy, move to an area with fresh air to get enough oxygen.
