Gas Detection in Food Production

What is Food Production?

Food processing (also known as food production or food manufacturing) is the process of transforming raw ingredients into safe, edible, and market-ready food products. This can include a wide range of activities such as cleaning, sorting, cutting, cooking, fermenting, freezing, packaging, and preserving food to extend shelf life and ensure consistent quality. Food processing takes place in controlled environments such as food processing plants or manufacturing facilities, where strict hygiene, safety, and quality standards are followed to protect consumers.

What gases are commonly found in food processing?

In food processing and food production facilities, several gases are commonly present due to refrigeration, packaging, cleaning, and manufacturing processes. The top 5 most common gases are:

Carbon Dioxide (CO₂)
Widely used in food processing for carbonation (e.g. soft drinks and beer), modified atmosphere packaging (MAP) to extend shelf life, and chilling or freezing. CO₂ can displace oxygen in confined spaces, creating an asphyxiation risk if leaks occur.

Ammonia (NH₃)
Commonly used as a refrigerant in large industrial refrigeration systems, particularly in cold storage and freezing facilities. While efficient, ammonia is toxic and corrosive, making leak detection critical for worker safety.

Nitrogen (N₂)
An inert gas used in food packaging to prevent oxidation, spoilage, and bacterial growth. Nitrogen is also used to purge equipment. Although non-toxic, it can reduce oxygen levels in enclosed areas, posing an asphyxiation hazard.

Carbon Monoxide (CO)
Can be produced by combustion processes such as boilers, ovens, forklifts, or heating systems used within food manufacturing facilities. CO is colourless and odourless and is extremely dangerous even at low concentrations.

Hydrogen Sulphide (H₂S)
May be present in facilities dealing with waste, wastewater treatment, meat processing, or by-product handling. H₂S is highly toxic, has a strong “rotten egg” smell at low levels, and can quickly become fatal at higher concentrations.

Gas Detection in Food Processing

Gases such as ammonia (from refrigeration systems), carbon dioxide and nitrogen (used in packaging and chilling), and carbon monoxide (from combustion equipment) can pose serious risks to worker health if leaks, build-ups, or system failures occur. Many of these gases are colourless and odourless, meaning dangerous concentrations can develop without warning. Effective gas detection provides early alerts, allowing staff to respond quickly, prevent exposure, and avoid potentially fatal incidents, production downtime, or damage to equipment.

In the UK, employers have a duty under the Health and Safety at Work etc. Act 1974 to protect employees and others from harm. The Control of Substances Hazardous to Health (COSHH) Regulations 2002 specifically require businesses to assess, control, and monitor exposure to hazardous substances, including gases such as ammonia and carbon monoxide.

Recommended Product: Teledyne OLCT 100

The Teledyne OLCT 100 is particularly well-suited for food production facilities due to its compact and unobtrusive design. Food processing plants often have crowded workspaces, with machinery, conveyor belts, and storage areas limiting available wall or ceiling space. The OLCT 100 is small, lightweight, and easy to install without interfering with production flow, making it ideal for placement near refrigeration units, packaging lines, or storage areas.

It provides reliable continuous monitoring, capable of detecting flammable, toxic, or oxygen-sensitive gases. This ensures that any hazardous gas leak such as ammonia from refrigeration systems, carbon dioxide from packaging, or nitrogen used in storage can be detected immediately.

For more information, click here: Teledyne OLCT 100 Fixed Gas Detector

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