Carbon Dioxide In Breweries
Carbon dioxide (CO₂) plays an important role in the brewing and distilling process. However, in high concentrations it can pose serious risks to workers and operations. Most people might be aware of CO₂’s importance in fermentation and carbonation, but its hidden dangers are often underestimated.
How CO₂ is Produced in Brewing and Distilling
CO₂ is a natural by-product of fermentation, where yeast converts sugars into alcohol and carbon dioxide. In breweries, CO₂ is essential for carbonation in beer, while in distilleries, it is released during the fermentation process before distillation occurs. Large-scale production can result in significant CO₂ build-up, especially in confined spaces.
The Dangers of CO₂ Exposure
Unlike other hazardous gases, CO₂ is colourless and odourless, making it difficult to detect without monitoring. Co2 is a workplace hazard at high concentrations, causing dizziness, confusion, and asphyxiation. In Britain, Carbon Dioxide is classified as hazardous under COSHH regulations. Moreover, the workplace exposure limit is set at 5000 ppm (8-hour) and 15,000 ppm (15-minute). The main dangers associated with CO₂ exposure include:
Asphyxiation: CO₂ displaces oxygen in the air, leading to suffocation. Workers in poorly ventilated areas, such as fermentation cellars or confined storage spaces, are particularly at risk.
Dizziness and Unconsciousness: Even at moderate concentrations, CO₂ exposure can cause headaches, dizziness, confusion, and eventual unconsciousness.
Fatal Accidents: High levels of CO₂ can quickly become fatal. Numerous incidents have been reported in the brewing and distilling industries where workers have died because of CO₂ poisoning.
Preventing Carbon Dioxide Hazards
To control the dangers of CO₂, breweries and distilleries should consider the following safety practices:
- Good Ventilation: Ensure that fermentation rooms and cellars have good airflow to prevent CO₂ build-up.
- CO₂ Monitoring Systems: Install sensors and alarms that detect dangerous levels of CO₂ in production areas.
- Personal Protective Equipment (PPE): Workers should use respirators or supplied air systems when entering areas with potential CO₂ build-up.
- Training and Awareness: Educate employees about the risks of CO₂ and the importance of safety protocols.
- Confined Space Entry Procedures: Implement strict guidelines for entering confined spaces, including the use of gas detectors and buddy systems.
