Are Dry Ice Packs Food-Safe for Shipping Perishables?

Dry ice packs are a widely used solution in the food industry for shipping perishable items. Their ability to maintain ultra-low temperatures makes them ideal for keeping food frozen during transit. But are dry ice packs food-safe? This article answers that question by exploring dry ice’s properties, its use in food preservation, safety protocols, and best practices for handling.

What Are Dry Ice Packs, and Why Are They Important for Food Safety?

Dry ice, a solid form of carbon dioxide (CO₂), sublimates directly into gas at -78.5°C (-109.3°F), bypassing the liquid phase of normal ice. This unique property allows dry ice to maintain low temperatures for extended periods, making it an essential tool for preserving frozen food during shipping. However, proper handling is necessary to ensure safety.

How Does Dry Ice Work to Preserve Food?

Dry ice is extremely effective in preventing food spoilage during transportation by maintaining frozen states, especially for sensitive products like ice cream, meats, and seafood. It does this by keeping the temperature consistently below freezing, which prevents thawing and bacterial growth.

Are Dry Ice Packs Safe for Food?

Dry ice itself is non-toxic, but it poses risks due to its extreme cold. Direct contact with dry ice can cause frostbite or cold burns on food, leading to undesirable texture changes, freezer burn, or even food damage. The key safety principle when using dry ice is to prevent direct food contact.

Best Practices for Using Dry Ice in Food Shipping

Here are some crucial guidelines for ensuring the safe use of dry ice for food applications:

1. Packaging & Separation
   Use insulated containers that prevent direct contact between dry ice and food. Ensure proper separation using foam coolers, bubble wrap, or cardboard layers.

2. Ventilation is Key
   Always use packaging that allows the sublimated CO₂ gas to escape. Avoid airtight containers, as they can cause pressure buildup, which could be hazardous.

3. Handling and Storage
   Always wear cryogenic gloves and safety goggles when handling dry ice. Store dry ice in well-ventilated spaces, away from heat or direct sunlight, to avoid dangerous buildup of CO₂ gas.

4. Transportation and Compliance
   When shipping, ensure vehicles are well-ventilated to prevent CO₂ accumulation. Always follow the regulatory guidelines for shipping hazardous materials and include “Contains Dry Ice” labeling as per regulations.

What Alternatives to Dry Ice Are Available for Safe Food Shipping?

While dry ice is effective for longer shipments, gel packs and phase-change materials (PCMs) are becoming more popular for short-term shipments. These alternatives are safer and easier to handle as they don’t involve hazardous CO₂ gas.

Hybrid Solutions: Combining Dry Ice and Gel Packs

For shipments that require both deep freezing and refrigeration, combining dry ice with gel packs can create a stable temperature environment. This hybrid solution works especially well for longer transit times, ensuring that sensitive food products stay frozen or refrigerated without risk of rapid thawing.

Common Mistakes and How to Avoid Them

1. Never Store Dry Ice in Airtight Containers – CO₂ gas needs to escape to avoid dangerous pressure buildup.

2. Avoid Direct Contact with Food – Use insulation layers between the dry ice and food to prevent freezer burn.

3. Wear Protective Gear – Never handle dry ice with bare hands. Use insulated gloves and safety goggles.

How to Safely Ship Different Types of Food

Frozen Seafood (24-36 hours):
Combine dry ice with gel packs. Place seafood in an airtight plastic wrap, then surround it with gel packs and a layer of dry ice (separated by cardboard).

Meal Kits (24 hours):
Use gel packs and an insulated liner to maintain the appropriate refrigeration temperature. Place one gel pack above and one below the food for balanced temperature control.

Vaccines (48-72 hours):
Use certified medical shipping containers with built-in ventilation, combining dry ice with PCMs to maintain a steady temperature.

2025 Trends in Cold Chain and Dry Ice Usage

The cold chain packaging market is projected to grow from USD 29.1 billion in 2025 to USD 50.5 billion by 2035. Key trends shaping the future of dry ice use in food shipping include:

1. Sustainable Materials – Use of biodegradable and recyclable gel packs and insulation materials.

2. IoT & Real-Time Monitoring – Integration of sensors and RFID tags to monitor food temperature throughout the shipping process.

3. Smarter Packaging Solutions – Advancements in phase-change materials for better temperature control.

Conclusion & Recommendations

Dry ice packs are a safe and effective solution for shipping frozen food, provided that direct contact with food is avoided, and safety guidelines are followed. Always use insulated containers, ensure ventilation, and wear protective gear to prevent injuries. For shorter shipments, gel packs and phase-change materials are viable alternatives.

Take Action Today:

1. Assess your shipment needs: Choose dry ice for frozen items, gel packs for refrigerated goods.

2. Ensure proper packaging: Use insulated boxes and separate dry ice from food.

3. Educate your team and customers: Provide handling instructions and safety warnings.

About Tempk

Tempk is a trusted provider of dry ice solutions and cold chain packaging for the food industry. We specialize in creating safe, efficient, and eco-friendly shipping solutions to ensure that your products stay fresh from point A to point B. Contact us today for more details on how we can help your business maintain the integrity of your cold chain.