Is potassium iron cyanide in salt toxic?

China Consumer Daily reported that "open the door to seven things, Chaimi oil salt sauce vinegar tea", salt is an essential condiment for people's lives.
when shopping for salt in a supermarket, you often see the ingredients list on the packaging with the words "potassium iron cyanide" and so on, which can not help but remind people of toxic cyanide, they are one thing? In order to help consumers correctly understand the role of potassium iron cyanide in salt, the relevant experts of the Chinese Academy of Food Science and Technology specifically for the vast number of consumers to do the following consumption tips: potassium iron cyanide in salt widely used salt moisture block is its physical characteristics, especially in southern China, how much will affect the use.
anti-grouping agents can delay or prevent salt lumps, whether salt needs to be added anti-knot agent mainly depends on the size of its particles, grinding finer refined salts are usually required, and large coarse salts do not need to be added.
present, domestic and foreign salt can be added anti-knot agent.
The International Codex Alimentarius allows the use of potassium iron cyanide, sodium iron cyanide, calcium iron cyanide three anti-knot agents, the European Union, Japan, Australia, New Zealand according to this provision, China and the United States only allow the use of potassium iron cyanide, but the limits set by various countries and regions are basically the same.
, although literally close to potassium cyanide and potassium cyanide, the chemical properties vary greatly.
the cyanide root of potassium iron cyanide and iron ions binding closely, stability is very good, in the solution of potassium iron cyanide can hardly detect toxic cyanide ions, and potassium iron cyanide decomposition temperature of more than 400 degrees C, at this time the food has become coke.
even if potassium iron cyanide can really release cyanide root, it needs to ingest dozens of pounds of salt at a time to lead to poisoning, which is not possible in life.
according to the Joint Expert Committee on Food Additives (JECFA) of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the lifetime safe dose of potassium iron cyanide is 0.025 mg per kilogram of body weight.
In the current national standard of limited value (0.01 grams per kilogram, in terms of iron cyanide) in the calculation (the actual dosage is about half the limit value), about the equivalent of a 60 kg weight adults eat at least 32 (150 grams) of salt per day, which is obviously not in line with normal eating habits, it is not possible to reach the amount of poisoning.
other anti-knot agents currently available in food are also common silicon dioxide, calcium silicate and iron citrate ammonium, why not use these kinds of salts? The current standard for salt, Edible Salt (GB/T5461-2016), requires that insoluble water impurities in salt should not be higher than 0.2%.
If silica or calcium silicate are used, the amount added is at least 0.3% to achieve the desired anti-knot effect, but they are insoluble in water and exceed the national limit for impurities that are insoluble in water.
The anti-knot effect of iron citric acid is not as good as potassium iron cyanide, each kilogram of salt to add at least 20-25 mg of iron citric acid ammonium citric acid to achieve anti-knot effect, and potassium citricide only need to add 5 mg, and iron citric acid ammonium citric acid will make the salt pale yellow, the senses are not easy to be accepted by consumers.