New maximum levels of cyanide in food - Mérieux NutriSciences

Highlights

Global Safety Alerts on the Rise
New Cyanide Limits
New Regulation of hydrocyanic acid in certain foodstuffs

Last 5th August was published the Commission Regulation (EU) 2022/1364 of 4 August 2022 amending Regulation (EC) No 1881/2006 as regards maximum levels of hydrocyanic acid in certain foodstuffs

Cyanide is a toxic substance that can be lethal to humans and is present in nature in several superior plants, called cyanogenic plants, with the capacity to generate significant amounts of cyanide (CN) from the cyanogenic glycosides (GCs) present in a natural state. It can be in the form of cyanogenic glycosides, acetone cyanohydrin, and hydrogen cyanide (HCN). Cyanogenic glycosides per se are relatively non-toxic; however, they are converted into toxic hydrogen cyanide in the intestinal tract.

Among others the most important GCs are linamarin, lotraustralin, dhurrin and amygdalin. Cassava, sorghum, almonds, apricots, peaches, apples, cherries, alfalfa, bamboo, among others, are examples of these plants. The potential to generate CN varies with each plant. (2), (3).

Hydrogen cyanide is ubiquitous in nature. It is found in the stratosphere and non-urban troposphere. It is released into the atmosphere from biomass burning, volcanoes, and natural biogenic processes from higher plants, bacteria, algae, and fungi. (1)

Methods such as peeling, washing, heating, drying, fermenting and chemical treatment are used to remove or reduce cyanide. According to the EFSA evaluation in 2019 (4), the main contributors to exposures were biscuits, juice or nectar and pastries and cakes that could potentially contain CNGs.

Levels of Hydrocyanic acid, including hydrocyanic acid bound in cyanogenic glycosides, were established in the Regulation (EC) No 1881/2006, for Unprocessed whole, ground, milled, cracked, chopped apricot kernels placed on the market for the final consumer 20,0 mg/kg

During 2022 there has been an increase of the recalls in the RASFF due to hydrogen cyanide content in almonds, apricots kernels, and other foods. In this new Regulation (EU) 2022/1364, maximum levels for hydrocyanic acid are set for the following foods:

(8.3.1.) Unprocessed whole, ground, milled, cracked, chopped linseed, with the exception of those marketed to the final consumer [maximum level: 250 mg/kg].
(8.3.2.) Unprocessed whole, ground, milled, cracked, chopped linseed placed on the market for the final consumer [maximum level 150 mg/kg] (*)
(8.3.3.) Unprocessed whole, ground, milled, cracked, chopped almonds placed on the market for the final consumer [maximum level: 35 mg/kg] (*)
(8.3.5.) Cassava root (fresh, peeled) [maximum level: 50 mg/kg].
(8.3.6.) Cassava flour and tapioca flour [maximum level: 10 mg/kg].

(*) The maximum level does not apply to unprocessed whole, ground, milled, cracked, chopped linseed and unprocessed whole, ground, milled, cracked, chopped bitter almonds placed on the market for the final consumer in small quantities where the warning ‘Only to be used for cooking and baking. Do not consume raw!’ appears in the principal field of vision of the label.

The unprocessed whole, ground, milled, cracked, chopped linseed with the warning message has to comply with the maximum level provided for in 8.3.1.

These limits shall apply from 1 January 2023, although foodstuffs lawfully placed on the market before that date may continue to be marketed until their best-before or use-by date.

Mérieux NutriSciences can quantify total cyanides on food (almonds, almond cookies, other bakery products) and feed with accredited HPLC-FLD or Spectrophotometric method, ISO17025 accredited (*).

(*) Click here to see our complete Scopes of ISO17025 accreditations: Italy and Germany.