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Plastics and microplastics (MPs) are toxic, pervasive and threatening the biotic and abiotic components of the earth, and they threaten food safety and food security by moving in the food chain. In this study, the amounts and characteristics of 40 table salt samples with different brands, including sea salt (No = 13), rock (No = 13), bulk (No = 8) and non-standard (No = 6), were investigated with a combination of sieving, filtration, observation and FTIR, Micro-Raman and SEM techniques. The results showed that all the salts were contaminated with MPs. In general, the abundance range of detected particles was 700–5470 MPs/kg. The abundance of MPs was higher in counterfeit and non-standard salts (1825 ± 1808 MPs/kg). Investigating the relationship between the effect of the purification process (Kruskal-Wallis Test, P = 0.841), the type of packaging (Kruskal-Wallis Test, P = 0.609), and the type of salt (Kruskal-Wallis Test, P = 0.942), on the abundance of MPs using a comparison test Kruskal-Wallis was not significant. However, the numerical difference was recognizable. The most identified polymer in the salts was cellulose acetate, which probably causes by unmanaged plastic litter in the environment (especially cigarette butts). The dominant form of particles was fragment-shaped, which is the most abundant form of identified MPs in the environment. Both environmental pollution and secondary pollution (during production and packaging), respectively, contribute to the contamination of salts with MPs. The estimated human dietary intake (EDI) and the amount of estimated annual intake (EAI) for different ages in Iran were obtained EDI = 5–59 MPs/capita/day and EAI = 1967–21563 MPs/capita/year. The surface morphology of the particles showed that the MPs were affected by continuous weathering, mechanical fracture and oxidation. MPs are a threat to human health due to the absorption and transmission of dangerous pollutants and their inherent toxicity. Therefore, a solution must be thought of to prevent the contamination of the food chain through salts by MPs, (with protective measures at the salt source, and by improving its production processes.

Introduction: Iodine deficiency can cause several diseases in children and adults. Therefore, it is important to monitor iodine supplementation. The present study aimed to evaluate the Iodine levels in table salts consumed in Algeria. Materials and method: A total of 81 salt samples were purchased from different retailers. Iodine levels were determined using Inductively Coupled Plasma Mass Spectrometry after digestion procedure. Statistical analysis and data visualization were performed using Rstudio 4.2.2 software. Results and discussion: In total, 11 products mentioned the iodine content in their packaging, 05 products mentioned an iodine level which did not in accordance with the Algerian regulations (50.55–84.25 mg/kg). In addition, iodine content varied in the samples of the same brand, indicating a poor reproducibility in the process of iodination. Additionally, 26 samples were free of iodine and only 03 products respected the recommendation of the World Health Organization regarding iodine content in table salts (20–40 mg/kg). Conclusion: The analysed table salt samples were not compliant to national and/or international regulations, exposing to an iodine deficiency that could impacts negatively consumers’ health. Thus, it is essential to strengthen the quality control of dietary salts and to set up a nutrivigilance system.

Peppers are highly perishable vegetables, especially in tropical countries. Fermentation may serve as a bio-preservation approach to reduce spoilage, and valorization-enhancing process to improve sensory properties, safety, and nutritional value. The effects of salt concentrations on microbial diversity, sensory, metabolite and aroma profiles of naturally fermented habanero pepper was investigated by adding 5 - 25% (w/w) of salt to chopped habanero pepper and samples obtained on day 0, 7, 14, 30 and 50 for analyses. Lactic acid bacteria (LAB) increased from about 1.33 - 1.83 to 3.80 - 4.97 log CFU/mL during fermentation while pH decreased to 4.47 - 4.78. The presence of Enterobacteriaceae throughout the fermentation period reiterates the need to develop and implement starter cultures for fermenting habanero pepper. Untargeted metabolomics analysis revealed a total of 3206 metabolic features in the fermented peppers. Among these features, 121 were identified (confidence level 1), 1688 were putatively identified (confidence level 2), 1231 were predicted with a chemical formula (confidence level 3), and 166 were unidentified (confidence level 4). Clustering within the fermented groups was salt concentration dependent, with low salt groups (0% and 5%) distinguished from high salt groups (10%, 15%, 20% and 25%). Sensory evaluation showed similar scores for the various fermented peppers. A total of 18 volatile compounds including 10 alcohols, 3 esters, 2 ketones, and an acid were identified, and their content varied with salt concentration as explained by Principal Component Analysis.

Objective: Table salt (sodium chloride) is an ionic compound consisting of positive ions (cations) and negative ions (anions) to form neutral compounds that can provide a healing effect on wounds. This study's purpose of seeing and test the impact of soaking 7% sodium chloride concentration on people's salt toward the wound healing process. Method: This study was an experimental laboratory using the One-Way ANOVA test and the Mann Whitney test conducted in the animal enclosure of the Faculty of Pharmacy, Hasanuddin University, Makassar. The study was conducted from July to August 2019. Samples of 20 mice (Mus Musculus) female swiss webster strains were sliced on the abdominal skin then divided into two groups: the treatment group (n = 15) and the control group (n = 5). The wound area was observed from the first day to the seventh day to see the wound closure process. Results: The research shows that soaking 7% of table salt concentration can significantly accelerate the wound healing process compared to the control group, with a decrease in wound diameter on the 3rd day and completely heal on the 7th day. Conclusion: 7% concentration of table Salt Soaking can increase the effectiveness of wound healing.

This study investigated microplastics (MPs) in commercial sea salts from Bangladesh. The presence of MPs in the 18 sea salt bands was 100 %, where the mean MPs abundance was 471.67 MPs/kg, ranging between 300 and 670 MPs/kg. The maximum number of MPs in the 300-1500 μm size class was significantly higher than the 1500-3000 μm and 3000-5000 μm size class. The most dominant color was black. Fibers and foams were the dominant shapes. The highest number of MPs was 41 %, obtained from coarse salt grains. Four types of polymers were mainly identified from the analyzed samples: PP, PE, PET, and PA. The mean polymer risk index value among these sea salts was 539 to 1257. The findings of this study can be helpful for consumers, salt industries, and policymakers to be aware of or reduce MP contamination levels in sea salts during production and consumption., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2023 Elsevier Ltd. All rights reserved.)

This study provides the first analysis and quantification of MPs in salt products in Sri Lanka. Commercial table salt brands, rock salt, lab-grade NaCl and raw salt from three salterns were analysed using microscopy and Fourier transform infrared spectroscopy. All salt samples were contaminated with MPs: in commercial salts products it ranged from 11 to 193 items/kg, rock salts had 64 items/kg and lab grade NaCl had 253 ± 8.9 items/kg. The MP levels in salterns varied significantly: Hambantota 3345.7 ± 311.4 items/kg, Puttalam 272.3 ± 10.6 items/kg, and Elephant Pass 36.3 ± 4.5 items/kg. Predominantly, MPs were presented as fibres, followed by fragments. Of the 23 polymer types identified; low-density polyethylene (LDPE; 17%), resin dispersion (15%) and high-density polyethylene (HDPE; 12%) were notable. This study provides the first comparison of MPs in raw salt and commercial salt. This information is important to trace the pollutant sources and then to take steps to eliminate MPs in food products consumed., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

The presence of micro/plastic particles has been reported in various seafood products. However, information on microplastics contamination in salts from African continent is very limited. This study analysed 23 brands of table salts from 8 African countries for microplastics using microscopic/spectroscopic techniques. South Africa showed the highest microplastics concentration (0-1.33 ± 0.32 particles/kg), Nigeria, Cameroun, and Ghana (0-0.33 ± 0.38 particles/kg each); characterized as polyvinyl acetate, polypropylene, and polyethylene. Other countries have no detectable microplastics at 0.3 μm filter pore size. To our best knowledge, this is the first study to characterize micro-fibres/plastics in table salts across African countries, confirming that it is an emission source of micro-fibres/plastics into the human food chain, highlighting the overarching need to understand their effects on human health., (Copyright © 2021 Elsevier Ltd. All rights reserved.)

Background: Excess sodium intake can increase blood pressure, and high blood pressure is a major risk factor for cardiovascular disease. Accurate population sodium intake estimates are essential for monitoring progress toward reduction, but data are limited on the amount of sodium consumed from discretionary salt., Objectives: The aim of this study was to compare measured sodium intake from salt added at the table with that estimated according to the Healthy People 2020 (HP 2020) methodology., Methods: Data were analyzed from the 2014 Salt Sources Study, a cross-sectional convenience sample of 450 white, black, Asian, and Hispanic adults living in Alabama, Minnesota, and California. Sodium intake from foods and beverages was assessed for each participant through the use of 24-h dietary recalls. Estimated sodium intake from salt used at the table was assessed from self-reported frequency and estimated amounts from a previous study (HP 2020 methodology). Measured intake was assessed through the use of duplicate salt samples collected on recall days., Results: Among all study participants, estimated and measured mean sodium intakes from salt added at the table were similar, with a nonsignificant difference of 8.9 mg/d (95% CI: -36.6, 54.4 mg/d). Among participants who were non-Hispanic Asian, Hispanic, had a bachelor's degree or higher education, lived in California or Minnesota, did not report hypertension, or had normal BMI, estimated mean sodium intake was 77-153 mg/d greater than measured intake (P < 0.05). The estimated mean sodium intake was 186-300 mg/d lower than measured intake among participants who were non-Hispanic black, had a high school degree or less, or reported hypertension (P < 0.05)., Conclusions: The HP 2020 methodology for estimating sodium consumed from salt added at the table may be appropriate for the general US adult population; however, it underestimates intake in certain population subgroups, particularly non-Hispanic black, those with a high school degree or less, or those with self-reported hypertension. This study was registered at clinicaltrials.gov as NCT02474693., (Copyright © American Society for Nutrition 2019.)

This study estimates litter content, including microplastics, mesoplastic, and macroplastic in marine table salts coming from Italy and Croatia. Both high (HC) and low (LC) costs commercial brands easily found at the supermarket were analysed. Any macroplastic or mesoplastic were recovered while microplastics and other litter impurities significantly affect table salts of all tested brands. Average microplastic values ranged within 1.57 (HC) - 8.23 (LC) (Italy) and 27.13 (HC) - 31.68 (LC) items/g (Croatia). Microplastics sizes (min-max) ranged within 4-2100 μm (Italy) and 15-4628 μm (Croatia). In samples from both Nations, a significant general positive correlation between the average number of items/g recorded and the total amount of general impurities was recorded. Concerning microplastic shapes, in Italy, fragments dominated even if fibres, granules, films, and foams are frequently recorded. On the contrary, clear PP fibres dominated in Croatian brands even if also other shape classes were recorded., (Copyright © 2018 Elsevier Ltd. All rights reserved.)

This study examined the effects of heating, residual chlorine and concentration of table salt on the generation of iodine-, bromine- and chlorine-containing trihalomethanes (THMs) under simulated cooking conditions. In the case of addition of either KI- or KIO3-fortified salt, total I-THM concentrations increased with increasing iodine concentration, while total Cl/Br-THM concentrations decreased. CHCl2I, CHBrClI, CHBrI2, CHBr2I and CHI3 were formed in the presence of KI salt, while only CHCl2I was formed in the presence of KIO3 salt. CHCl2I was unstable under cooking conditions, and >90% of this DBP was removed during heating, which in some cases increased the concentrations of the other I-THMs. The calculated cytotoxicity increased with addition of KI- or KIO3-fortified salt due to the generation of I-THMs, whose impact on the cytotoxicity at room temperature was equal to or five times higher, respectively, than the cytotoxicity of the simultaneously formed Cl/Br-THMs for the cases of salts. Heating decreased the cytotoxicity, except for the case of addition of KI salt, in which the calculated cytotoxicity of I-THMs increased above 150% as the temperature was increased up to 100°C. The reported results may have important implications for epidemiologic exposure assessments and, ultimately, for public health protection., (Copyright © 2016 Elsevier B.V. All rights reserved.)

Background: Lowering salt intake is one of the successful and cost-effective methods to reduce blood pressure (BP). In this randomized controlled study, we investigated the effects of a 3-year substitution of table salt with a low-sodium salt substitute in a rural population of North China., Methods: Subjects from 200 families residing in five villages in Liaoning, North China were registered in this study and randomly divided into two groups: normal salt (100% sodium chloride) and low salt substitute (65% NaCl, 25% KCl, 10% MgSO4). We compared the effects of the low-sodium salt substitute and normal salt on differences in BP from baseline to various follow-up time points during this 3-year study period. We also examined several factors that may affect the long-term changes in BP. Hypertension was defined per World Health Organization guidelines as BP≥140/90mmHg., Results: The low sodium substitute significantly reduced the increase in both systolic and diastolic BP compared with the regular salt (P=0.000). Also, the population aged 40-70years showed most beneficial response to the salt substitute compared with those aged <40 or >70years. The low salt substitute had similar beneficial effects in both males and females. In addition, the salt type consumed and body mass index significantly affected the change in BP., Conclusion: Use of the salt substitute significantly reduces the increase in BP over a long term, and thus, the salt substitute can be used as a replacement for regular salt in the daily diet to prevent/diminish the incidence of hypertension., (Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.)