Cyanide is a generic name given to chemical compounds containing carbon and nitrogen. Cyanide, which has organic and inorganic varieties, is produced and used synthetically. Cyanide is also produced by some plants and animals. There are many plants, insects and bacteria that naturally produce cyanide. For example, almonds, cherries, apricots, beans, potatoes, cabbage and broccoli produce cyanide compounds. Cyanide salts are generally used in the industry for transport and storage safety.

High cyanide entering the body is a danger to human health. In general, cyanide is not stored in the body. Today, the highest exposure to cyanide is the inhalation of cigarette smoke. Cyanide causes the blood to not provide oxygen to the tissues.

Cyanide compounds are toxic and dangerous substances. It is the greatest danger to life in the water. Hydrogen cyanide, sodium cyanide and potassium cyanide are generally commercially available. In particular, hydrogen cyanide in gaseous form has a lethal effect in a very short time. Wastewater containing cyanide causes inflammation and skin irritation when in contact with the skin.

Many enterprises in the industry use cyanide and these compounds are mixed with wastewater and threaten human health and the environment. Cyanide wastewater is introduced into the sewage system without treatment and cyanogen chloride gas is formed in a short time and this gas is easily soluble in water. These waters, which mix with surface waters, cause mass fish deaths.

Total cyanide content determination studies are carried out in authorized laboratories within the scope of chemical food analysis. The standards considered in these studies are as follows:

• TS EN ISO 14403-1 Water quality - Determination of total cyanide and free cyanide using flow analysis (FIA and CFA) - Part 1: Method using flow injection analysis (FIA)
• TS EN ISO 14403-2 Water quality - Determination of total cyanide and free cyanide by continuous flow analysis - Part 2: Method using continuous flow flow analysis (CFA)