Carbon Dioxide: What are the dangers in the Food and Beverage Industry?

Almost all industries must monitor gas hazards, with the food and beverage industry no exception. Although, there is a lack of awareness regarding the dangers of carbon dioxide (CO₂) and the dangers those working in the industry face. CO₂ is the most common gas in the food and beverage industry because it is used in the carbonation of drinks, to propel beverages to the tap in pubs and restaurants and to keep food items cold during transportation in the form of dry ice. It is also naturally produced in beverage manufacturing processes by leavening agents like yeast and sugar. Although CO₂ may seem harmless at first glance as we exhale it with every breath, and plants need it for survival, the presence of carbon dioxide becomes a problem when its concentration rises to dangerous levels.

The Dangers of CO₂

Carbon dioxide occurs naturally in the atmosphere (typically 0.04% in air). CO₂ is colourless and odourless, heavier than air, and tends to sink to the floor. CO₂ collects in cellars and at the bottom of containers and confined spaces such as tanks or silos.

Since CO₂ is heavier than air, it quickly displaces oxygen at high concentrations can result in asphyxiation due to a lack of oxygen or breathable air. Exposure to CO₂ is easy, especially in a confined space like a tank or a cellar. Early symptoms of exposure to high levels of carbon dioxide include dizziness, headaches, and confusion, followed by loss of consciousness. Accidents and fatalities occur in the food and beverage industry due to a carbon dioxide leak. Without proper detection methods and processes in place, everyone at a facility could be at risk.

Gas Monitors – what are the benefits?

Any application that uses carbon dioxide puts workers at risk, and the only way to identify high levels before it’s too late is to use gas monitors.

Gas detection can be provided in both fixed and portable forms. Installation of a fixed gas detector can benefit a larger space such as plant rooms to provide continuous area and staff protection 24 hours a day. However, a portable detector can be more suited for worker safety in and around the cylinder storage area and in spaces designated as a confined space. This is especially true for pubs and beverage dispensing outlets for the safety of workers and those unfamiliar with the environment, such as delivery drivers, sales teams or equipment technicians. The portable unit can easily be clipped to clothing and will detect pockets of CO₂ using alarms and visual signals, indicating that the user should immediately vacate the area.

Personal gas detectors continuously monitor the air in workers’ breathing zone when worn correctly,  to give them better awareness and the information they need to make smart decisions in the face of danger. Not only can gas monitors detect carbon dioxide in the air, but they can also alert others if an employee is in danger. Carbon dioxide can be monitored using a single gas monitor or by using a multi-gas monitor with a dedicated carbon dioxide sensor. It is important to note the carbon dioxide can escalate to dangerous levels before an oxygen sensor would alarm.