Dear Listers,
Some of the salt products used to cure and brine smoked fish
contain sodium ferro cyanide (YPS) that is added to salt as a functional
"free-flow" or "anti-cake" additive (YPS declared on label). Is anyone
familiar with studies that have been done to determine if YPS-treated salts
are safe when used in smoked or brined fish? Is there a method to detect
free cyanide levels in tissue treated with YPS salts? Many thanks for any
discussion on this.
s/David Weston
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