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one bowl, a safer alternative would be to use two separate
bowls. For instance, one bowl can be used specifically for
LN2, and another smaller bowl can be placed on top with
just the food inside. Having LN2 administered in a separate
bowl or compartment from the food can help to prevent the
accidental ingestion of LN2. Ice cream made instantly with
LN2 should be the only exception to this requirement, as long
as the LN2 evaporates before reaching the consumer. Lastly,
regulators should only permit the sale of these food products
by trained personnel, i.e., those trained on how to properly
serve and work with LN2 (30).
Risk mitigation measures for vendors
Only vendors and employees who are properly trained
to handle LN2 should be allowed to prepare or serve LN2infused foods and beverages to the public (30). Only
food grade LN2 stored and served in containers that are
specifically manufactured to withstand the thermal effects of
LN2 should be used (3). Such containers should have loosefitting lids or safety valves to prevent overpressurization and
to reduce the risk of explosion (28). To transfer the LN2,
clean flasks specially designed for cryogenic liquids, e.g., a
Dewar, should be used (3). When storing, handling, and
serving LN2, proper sanitation and hygiene standards should
always be followed to prevent bacterial contamination.
In addition, employees should always wear appropriate
personal protective equipment when handling LN2 (28).
Establishments should also have working ventilation and
oxygen-monitoring systems installed to detect possible
leaks or spills (28). Clear instructions should be provided
on how to safely handle and ingest these products when
serving customers (3). It is also very important that warnings
about the potential dangers of LN2 are posted clearly where
consumers can see them (3). Furthermore, utensils and cup
sleeves should be provided to consumers to prevent excessive
contact with LN2 (3). Finally, bowls should not be served if
they contain any residual LN2, and consumers should never
be permitted to get refills of LN2 (3).
Risk mitigation measures for consumers
If children want to consume treats prepared with LN2,
an adult should supervise them. As with a hot beverage,

patrons should wait a few minutes for their treat to stop
steaming or to reach room temperature to avoid thermal
injury (33). Before consuming such treats, it is imperative
that patrons wait for the LN2 to completely evaporate, i.e.,
until no more residual LN2 is present (37). Additionally,
consumers should never touch the residual LN2 left at the
bottom of a serving bowl if present (33). Customers should
also blow and fully chew on snacks coated with LN2 to allow
the LN2 to fully evaporate before ingestion (33). Waiting for
the cloudy vapors to subside and eating the snacks one at a
time can also help reduce the risk of injury. If any injury or
discomfort is experienced following exposure to these treats,
consumers should seek medical attention as soon as possible.
In summary, although these foods and beverages can be
enticing, the best way to avoid injury is to follow these safety
precautions or avoid these treats altogether.
CONCLUSION
If the trend of adding LN2 to foods and beverages
immediately before consumption continues to grow, so
will exposure. With increased exposure comes an increased
risk of injury to the general public. Although LN2-related
injuries appear to be rare, these treats should be handled
and consumed with caution because they can potentially
result in acute burns, permanent disfiguration, or potentially
fatal injuries. Thus, action is needed to inform and educate
consumers and vendors about the risks of LN2-infused
foods and beverages. In addition, public health authorities
may want to consider developing guidelines and/or policies
to help reduce the potential risk from these products.
Lastly, as identified in the review, there are still many
uncertainties regarding the safety of these treats due to the
lack of consumption data and oversight. Therefore, further
research in this area would be beneficial to help address
issues pertaining to evaporation times in different foods and
exposure. In turn, this will help guide regulators to put more
relevant and targeted food safety interventions into action.
ACKNOWLEDGMENTS
We express our sincere gratitude to Dr. Kavita Walia for the
valuable advice, support, and guidance she graciously offered
during this project.

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