CO2 Safety

Fermentation

Enzymes, antibiotics, amino-acids, and alcohols are all produced by fermentation in strictly controlled environments. Carbon dioxide (CO2) is the most important gaseous metabolic product in fermentation. As high CO2 levels are a potential health risk, CO2 level must be monitored in places, where there is a risk for elevated CO2 levels due to exhaust gas release to the surrounding environment.

Fermentation is an important component for the manufacture of food items, such as idli, dosa, cheese, wine and other alcoholic beverages. Monitoring the spaces around the storage areas of these products is required to ensure worker health is not adversely effected due to accumulation of CO2

Beverage

Carbon dioxide (CO2) is added to soft drinks during the bottling process to give the drink its fizz. While the soft drink containers are being filled during the bottling process, large volumes of CO2 are emitted from the fillers into the filler room atmosphere. If the filling rooms and the work areas are not adequately ventilated, CO2 can accumulate in the indoor air. 

CO2 is a colorless, odorless, tastless gas that poses a potential risk to human health in high concentrations. CO2 level should be monitored to avoid CO2 accumulation

CO2 Refrigerant Monitoring

Carbon dioxide CO2 (R744) is a non-flammable, natural, low cost refrigerant with negligible direct global-warming impact and ozone-depletion potential compared to traditional hydrofluorocarbons (HFC). CO2 refrigerant is becoming more widely used in the refrigeration industry.

As high CO2 levels are a potential health risk, CO2 level must be monitored in places where potential refrigerant leaks can occur.