The US FDA (Food and Drug Administration) warns against adding liquid nitrogen to food “just before consumption”. Proper handling and precautions are crucial to avoid health hazards.

Cryogenic liquids are materials with a boiling point of less than – 100 °F (-73 °C); common examples include liquid nitrogen, helium, and argon, and dry ice/alcohol slurries. Cryogenic liquids undergo ...

"The rapid vaporisation of liquid nitrogen in an enclosed space generates immense force. This volatile chemical can damage the skin and present severe health hazards to chefs and other food handlers.