David:
I have been doing some due diligence for you on your question about brined
smoked fish. Some of these listings may have what you are looking for.
YPS studies seem to be based on the assumption that if the cyanide has been
bonded to an iron metal complex it is relatively harmless. Very few
investigations explore beyond the original LD 50 evaluations dating back to
1934 though regulations have been continually up dated. The more I look into
your question the more concerned I become not so much about massive amounts
of this YPS but small traces of it. I think you may have stumbled onto
something significant. Prolonged exposure to trace amounts of YPS, storage in
animal tissues, and the other metals YPS seems to have an affinity with seem
to present more significant questions but very few documented answers. I am
still confident that this list can produce guidance and not just emotional
reactions.
Have there been any studies concerning cyanide levels retained in fish
tissues exposed to 2 PPM lethal dose concentrations of YPS? How do these
levels of retained cyanide from my first question compare to tissue
concentrations absorbed by brine treated smoked fish? Are there universal
regulations and guidelines about harvesting fish using lethal doses of
cyanide compounds? For instance can I treat a metric ton of water with a
concentration of YPS allowed in food grade salt and use it in my culling
solution for salmon? I doubt seriously if this use for YPS would be allowed
though its addition at these levels would greatly enhance the presentation
color of the finished fillet as well as promote better adhesion of the smoke
and salt. My understanding of HACCP though would run contrary to these
enhancements.
I know these questions to some on this list may sound alarming but David's
question goes beyond just a simple understanding of lethal levels of cyanide
in one dose applications and I am becoming more concerned as I explore
further.
For the record David there seems to be two sides to this issue we are looking
into. I see valuable concerns on both sides but I am not interested in being
a crusader or an alarmist. I simply want guidelines.
The question you have raised in my mind is very simple. If I use a YPS
treated salt product to brine and smoke fish will sunlight exposure produce
free cyanide? Does free cyanide represent a health threat? If free cyanide is
produced by exposure to light and it is potentially hazardous how can this be
minimized?
I will continue to look for additional information David.
Sincerely,
Ms. Marion Dewitty
attached mail follows:
We received your email requesting chemical information. While we don't have the specific information you requested, please feel free to use our Crossroads database to search for others who might have information more specific to your needs. The URL is http://www.crossroads.nsc.org. Select chemicals for information on specific chemicals.
There are also links to several other organizations that might be useful such as those listed below
Hazardous Chemical Database http://odin.chemistry.uakron.edu/erd
ATSDR Home Page http://atsdr1.atsdr.cdc.gov:8080/atsdrhome.html
ChemFinder http://chemfinder.camsoft.com/
E-Tip http://ecologia.nier.org
ATSDR also has an 800 number with a live person who can probably help you, (800) 447-1544.
I hope this is helpful.
Kristin
>>> <MARIONDEWITTY@aol.com> 03/30/00 12:21pm >>>
TO WHOM IT MAY CONCERN:
IF SODIUM FERRO CYANIDE IS EXPOSED TO DIRECT OR INDIRECT SUNLIGHT CAN THIS
EXPOSURE RESULT IN THE LIBERATION OF FREE CYANIDE?
IF BRINED FISH ARE EXPOSED TO DIRECT SUNLIGHT OR INCADECENT LIGHT IS THERE A
POSSIBILITY THAT CYANIDE COMPOUNDS COULD BE FORMED AND HELD IN IRON COMPOUNDS
OR OTHER METAL COMPOUNDS FOUND IN FISH MUSCEL TISSUES?
MARION DEWITTY
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