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Type: Journal article
Title: Total cyanide content of cassava food products in Australia
Author: Burns, A.
Bradbury, J.
Cavagnaro, T.
Gleadow, R.
Citation: Journal of Food Composition and Analysis, 2012; 25(1):79-82
Publisher: Academic Press
Issue Date: 2012
ISSN: 0889-1575
Statement of
Anna E. Burns, J. Howard Bradbury, Timothy R. Cavagnaro, Roslyn M. Gleadow
Abstract: Cassava products obtained in two major Australian cities, Melbourne and Canberra, were analysed for total cyanide content using the picrate method. In Melbourne in 2010, ready to eat cassava chips were found to contain large amounts of cyanide with a mean value of 91mg HCN equivalents/kg fresh weight=ppm. In Canberra, similar values were found over a six-year study with cassava chip samples, except for one sample that gave 7ppm, which was obtained in 2011 after the introduction by Food Standards Australia and New Zealand of a 10ppm maximum limit. In Melbourne, the highest value obtained was 262ppm. A calculation based on this very high cyanide sample and using the lethal dose of cyanide for humans, shows that a child of 20kg body weight would only need to eat 40–270g of these chips to reach the lethal dose. Frozen cassava roots gave a mean value of 52ppm total cyanide, which is also a cause for concern. In contrast, more highly processed foods contained<1ppm total cyanide.
Keywords: Cassava; Manihot esculenta Crantz; cyanide; cyanogenic glucosides; cyanogenesis; toxins; food safety; picrate method; food processing; food analysis; food composition
Rights: © 2011 Elsevier Inc. All rights reserved.
DOI: 10.1016/j.jfca.2011.06.005
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