Detection of cyanide residues in food and feedstuffs
In addition to the theoretical background of cyanide analysis, the practical implementation of the analytical methods is carried out. The participants acquire knowledge about the relevant legal basis and the framework of validation of the present analytical methods, quality assurance and result evaluation.
In the European regulation, maximum levels for cyanides in food and feed are specified (e.g. apricot kernels, linseed, etc.). Furthermore, regulations for the import of apricot kernels have been published. In addition to free hydrocyanic acid, as found in spirits, cyanogenic glycosides (hydrocyanic acid bound to glycosides) also occur in food and feed. In the practical course, differences in the analysis of free and bound hydrocyanic acid will be discussed theoretically. In addition, each participant will analyze real samples under expert guidance in the fully equipped laboratory.
Users (analysts, laboratory managers, etc.) from the field of food chemistry with knowledge of analytical chemistry and instrumental analysis.
Limit of participation
Five-day standard course for max. four persons
AGES GmbH Spargelfeldstraße 191 | A-1220 Vienna, Austria
Responsible for content
Dr.in Elisabeth Reiter
Institute of Animal Nutrition and Dietetics Department of Feed Analysis and Quality Testing and
Dr. Robert Gabernig
Institute of Food Safety Vienna Department of Food Ingredients and Food Additives
Last updated: 06.03.2023