Cyanides food poisoning with

Throughout history, there have been extortion activities during which toxic chemicals have been used. For example, at the end of 1982, there were seven fatal cases of cyanide poisoning after the ingestion of acetamino-phene-tampered capsules. McNeil Consumer Products had to destroy approximately 22 million units and changed the production from capsules to tablets that were more difficult to tamper with (Dunea, 1983 Wolnik et al., 1984). Those responsible were never identified, and some imitators in the United States started contaminating medicines and food products with toxic chemical substances. 

Hydrogen cyanide (HCN) is a colorless, highly poisonous gas or liquid (below 26.7 °C) having an odor of bitter almonds (Hartung 1994 Pesce 1994). It is a weak acid. Exposures may occur in industrial situations as well as from cigarette smoke and combustion products and from naturally occurring cyanide compounds in foods. There is a potential for exposure when any acid is mixed with a cyanide salt. Intravenously administered sodium nitroprusside (Na2[Fe(CN)5N0]-2H20) has been used clinically to lower blood pressure (Schulz et al. 1982). Chemical and physical properties are listed in Table 5-2. 

Hydrogen cyanide would form poisonous residues with moist food. The gases Areginal and Cartox were used see also G. Kunike, Das ABC der Vorrats- und Hausschadlinge und ihre Bekampfung, Theodor Weicher, Berlin 1941, pp. 53f. 

DOT CLASSIFICATION 6.1 Label KEEP AWAY FROM FOOD SAFETY PROFILE Poison by inhalation, ingestion, subcutaneous, and intraperitoneal routes. The nitrile group will behave as a cyanide when ingested or absorbed in the body. It produces disturbances of the respiration and circulation, irritation of the stomach and intestines, and loss of weight. Its low vapor pressure at room temperature makes exposure to harmful concentrations of its vapors unlikely if handled with reasonable care in weU-ventilated areas. 

ACGIH TLV TWA 1 mg(Cu)/m3 DOT CLASSIFICATION 6.1 Label Poison, KEEP AWAY FROM FOOD SAFETY PROFILE Poison by intraperitoneal route. See also CYANIDE and COPPER COMPOUNDS. Incompatible with magnesium. When heated to decomposition it emits toxic fiimes of NOx and CNT... 

It is emphasized in John Heinerman s The Treatment of Cancer with Herbs (1984) that although laetrile is sometimes viewed favorably as a cancer treatment, due to enzymatic action it can interact with some other foods to produce HCN internally and cause cyanide poisoning. Specifically forbidden is using laetrile tablets with such health foods as nuts, bean and alfalfa sprouts, fresh fruits (peaches), and other uncooked foods found in salads (lettuce, celery, mushrooms), which are high in hydrolytic enzymes that can cause the release of cyanide (Heinerman, 1984, pp. 175,176). Never mix these foods with laetrile ... 

Heinerman (1984) views this substance favorably as a cancer treatment, although it is stressed that owing to enzymatic action, laetrile can interact with some other foods to produce HCN internally and thus cause cyanide poisoning. We therefore repeat the following warning ... 

Laetrile has already been covered earher in this chapter, and we reiterate that consuming laetrile with such foods as nuts, bean and alfalfa sprouts, fresh fruits (peaches), and uncooked lettuce, celery, and mushrooms may lead to cyanide poisoning. 

Each shift should have at least one trained First Aider. No food or drink should be taken in the plant. Special care must be taken if NaCN is formed in the HT furnace and all necessary protective gear must be available and worn when dealing with cyanide residues [14,15]. If there is a risk of cyanide poisoning, an antidote should be available to be administered by a qualified praetitioner and always replaeed before the shelf life has elapsed. 

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