Dear Listers:
I have received dozens of inquiries off line about the question David asked.
I am not an authority on this question and for the record let me state that
here. I am simply interested in hearing answers to the questions already
raised about packaging and additives that 'may' cause the liberation of free
cyanide in smoked fish.
Some of the inquiries I received were very strange but some of them indicate
that people are thinking about the issue of possible problems that could
result from YPS as an additive to NaCl used in brining fish for smoking.
One question was raised about absorption ratios of YPS into the tissues of
the fish. If we take Jan's model of 0.02 YPS per kilo of salt and apply this
salt in a saturated brining solution what would be the absorption ratios of
the YPS as compared to the actual salt? I have found no studies on this
anywhere in the smoking industries literature. I would find it helpful if
someone could supply me with some information here.
After sorting out all of the emotional replies I did get some valuable
information on sunlight and the effects of acids and bases on the behavior of
YPS. Sunlight is a possible hazard issue for it does break the stable anionic
bonds with iron complexed CN. Concentrated acids may as well be an issue.
I was informed of the text book description that cyanide is a strong field
ligand and for this reason forms very stable anionic complexes with various
irons. Another source agreed with this description but went on to say that
these complexes can be jeopardized by acid/base contact at levels of below a
pH of 5.0 and above a pH of 9.0. Two questions arise here.
During the brining and smoking of fish are either of these pH levels attained
in the process? Have there been any studies done where brined fish treated in
YPS NaCl have been exposed to acid levels evidenced in the human stomach and
then gradually elevated to a pH of say 11.5 where it would be affected by the
small intestine and absorbed into the body?
It would seem to me that we should be concerned not so much about how much
YPS is used or regulated for use in brining salt but how much of the YPS
contained on the NaCl is absorbed into the tissue of the brined fish. My
hunch, based upon the chemical characteristics of the YPS, is that fish
tissue may concentrate this material far better than it would the NaCl. If my
hunch is correct then David's question may have opened an important door for
HACCP. When we asked for HACCP we chose to upgrade our food quality and if
YPS or any other additive comes under scrutiny ... so be it.
I havn't received any answers to my questions on ammonia or the ability of
enhanced attraction of heavy metals to YPS brined fish. I will appreciate
your on line answers. Also, I deeply appreciative for the many private
letters but my questions have nothing to do with ecological or political
concerns. I am only interested in safety issues in processed fish.
Marion Dewitty
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