GAS HAZARDS IN THE FOOD AND BEVERAGE SECTOR 

Hazardous gases like carbon dioxide (CO2), ammonia (NH3), and nitrogen (N2) are commonly present in food and beverage production. CO2 is often used in carbonation and as dry ice for transportation, while ammonia, a toxic refrigerant, poses serious health risks even at low levels. Nitrogen, commonly stored in bulk, can displace oxygen, leading to suffocation risks. With so many potential dangers in the atmosphere, gas detectors are crucial for safeguarding your workplace from unexpected harms. Here are a few key hazards to know.

Alcohol manufacture

From grain milling to transportation, to bottling and dispensing, every stage of the supply chain for brewers and distillers carries risks of gas hazards which require careful consideration.

The main combustible hazard found within the industry is the fumes and vapours produced by ethanol. With the capacity to be emitted from leaks in tanks, casks, transfer pumps, pipes and flexible hoses, ethanol vapour is a very real fire and explosion hazard. The best way to mitigate these risks is through rigorous approaches to gas detection, so any leaks and gas build up can be swiftly remedied.

Other common gas hazards include nitrogen and carbon dioxide. Often used to protect against oxygenation, improve taste and aroma and extend the lifespan of the end-product, leaks of these gases can displace oxygen, causing asphyxiation and even death.

Another risk which can easily be overlooked, is that of dust. Within the first part of the distilling and brewing process, which comprises the handling, storage and milling of malt grains, dust is created. This dust is flammable and can be dangerous if an extraction system is not in place to remove the dust from the air.

Gas detectors for the Food & Beverage Industry

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