Why in news
A research team at the Central University of Kerala has achieved a significant breakthrough in chemical sensing by developing a highly sensitive and selective cyanide sensor.
The team has created a material capable of detecting toxic cyanide at low concentrations, promising to enhance the safety of drinking water and food products.
Cyanide exposure through food
Cyanide, a potent toxin, is present in various plants, fruits, and microorganisms.
The World Health Organization (WHO) has set strict guidelines for its presence in potable water, limiting cyanide concentrations to below 0.19 mg/L
Cyanide exposure can occur through consumption of certain foods like cassava (tapioca), apple and apricot seeds, sprouting potatoes, and almonds.
The risk is particularly severe in regions where cyanide-rich foods are staples
Cyanides can be produced by certain bacteria, fungi and algae.
Cyanides are also found in cigarette smoke, in vehicle exhaust
In foods such as spinach, bamboo shoots, lima beans, fruit pits
COMMENTS