Determination of Cyanide in Foods: Analysis Methods and Risk Assessment

Why is Cyanide Determination Performed?

What is Cyanide?

Cyanide is an important risk factor for food safety. Naturally present in some foods, cyanide can reach dangerous levels in foods through improper processing, pesticides or industrial contamination. Therefore, the determination of cyanide in foods is critical for toxicological evaluation and safe consumption.

Sources of Cyanide in Foods

1. Natural Sources:
• Foods Containing Amygdalin: Stone fruits such as apricot pits, almonds, peaches and apples contain glycosides such as amygdalin that can produce cyanide.
• Cassava: Cassava root, a staple food in tropical regions, contains cyanide if not properly processed.
2. Chemical Contamination: Environmental contamination from pesticides or industry.
3. Food Processing and Storage: Cyanide can be formed or existing cyanide compounds can be increased by improper processing techniques.

Health Risks of Cyanide

• Acute Poisoning: High doses of cyanide can cause serious conditions such as dizziness, shortness of breath, loss of consciousness and death.
• Chronic Exposure: Long-term consumption of low doses of cyanide can cause nervous system damage and thyroid dysfunction.
• Toxic Dose: The acute lethal dose for cyanide ranges from 0.5-3.5 mg/kg.

Risk Assessment and Limits

1. Legal Limits:
• European Union: The maximum residue limit for total cyanide in foods is set at 1 mg/kg.
• Turkish Food Codex: Cyanide limits are defined for stone fruit products.
2. Risk Assessment:
• Acute Risk Assessment: The short-term toxic effect to which consumers may be exposed is calculated.
• Chronic Risk Assessment: The health effects of long-term cyanide exposure are assessed.
3. Prevention and Mitigation:
• Processing Techniques: Proper processing of cyanide-containing products such as cassava reduces toxin levels.
• Consumer Education: Awareness should be raised about the consumption of stone fruit pits.

Ensure that cyanide-containing products are made available to consumers through safe processing techniques.

Recommendations:

• Laboratories should focus on the development of sensitive and cost-effective methods.
• Regular analysis of risky foods should be carried out and inspections should be increased.
• Awareness of producers and consumers should be raised through training programs.

Nano-lab Laboratories Group continues to provide services within the scope of Cyanide Determination in Foods. We also provide services in the determination of Ammonia in Chicken Meat Products.

Contact us for more information.

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