Uptake of wetting method in Africa to reduce cyanide poisoning and konzo from cassava

Food and Chemical Toxicology

Volumn 49, Issue 3, 2011, Pages 539-542

  Bradbury, J Howard ^a   Cliff, Julie ^b   Denton, Ian C ^a  

^a AUSTRALIAN NATIONAL UNIVERSITY   (Australia)

^b EDUARDO MONDLANE UNIVERSITY   (Mozambique)

Author keywords

Cassava; Cyanide poisoning; Cyanogenic glucosides; Konzo; Wetting method

Indexed keywords

CYANIDE; WATER;

AFRICA; ARTICLE; BITTER TASTE; CASSAVA; FLOUR; FOOD INTAKE; FOOD POISONING; FOOD PROCESSING; HUMAN; KONZO; MORTALITY; REHABILITATION CARE; RURAL AREA; WETTING METHOD;

AFRICA; BETA-GLUCOSIDASE; CAMEROON; CONSUMER HEALTH INFORMATION; CYANIDES; FOOD CONTAMINATION; FOOD HANDLING; HUMANS; MANIHOT; MOZAMBIQUE; NITRILES; PARALYSIS; POSTERS AS TOPIC; TANZANIA;

MANIHOT ESCULENTA;

EID: 79551585391     PISSN: 02786915     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fct.2010.04.049     Document Type: Article

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