Dear Listers:
John your comments basically reflect easily referenced materials on oral
lethal doses and well understood regulatory considerations on poisonous
plants again easily referenced in the FDA literature. I fully understand that
these are regulatory as well as primary guidelines for risk management and
GMP. I do not understand the need for comments from the other contributing
members of the list on almond cookies or oxidation from yesterday. Perhaps
their comments could be summarized in their scientific terms and read "real
men eat almond cookies" or "stuff on smoked fish is called oxidation."
I am not interested in ruffling anyone's feathers here on the perceived value
or lack of value of YPS. I am only interested in the questions that have been
raised about metal bonded cyanide and its exposure to light sources,
interactions with ammonia, penetration of tissues in the presence of weak
acids, potential compounds resulting from salt brining fish to be smoked
containing YPS, and steps I can take to provide safe practices for my
consumers. If YPS can be broken down by sunlight or by artificial light and
has the potential to release small amounts of "free" cyanide I would like to
know if this can be prevented by specific packaging, additional advisee, or
precautions to be taken by GMP. I am also only interested in obtaining
information based on scientific testing/studies and not simply random
testimonials.
John one of the reasons I joined this list was to inquire about changes in
evaluation technologies. I really do hope we have made some small
advancements in 15 years other than referring to YPS as oxidation and
measuring potential hazards in lima beans and almond cookies. I need some
solid science and not bravado!
Ms. Marion Dewitty
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