Health exposure risks and bioremediation of cyanide in cassava processing effluents: An overview
Alana Côelho Maciel, Rosinelson da Silva Pena, Lidiane Diniz do Nascimento, Taciane Almeida de Oliveira, Gilson Celso Albuquerque Chagas, Alessandra Santos Lopes
Abstract
Cassava (Manihot esculenta Crantz) and its by-products (cassava flour from the dry and water groups, tapioca, tarubá, tucupi and leaves) can bring risks to health and contamination of environmental compartments, due to the release of free cyanide (CN−) and/or hydrocyanic acid (HCN) contents from cassava processing. However, the use of bioremediation with native microorganisms isolated from cassava wastewater is an alternative, economical and sustainable technology that could reduce health and environmental risks. Therefore, this work aimed to review the effects of ingesting cyanide-contaminated cassava and the main microorganisms that can bioremediate cyanide in cassava processing effluents.