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Assessment of Microbiological Qualities and Iodine Contents of Some Brands of Domestic Salt Available in South-eastern Nigeria

Chukwu, U. K. and Onibokun, E. A. and Ajugwo, G. C. and Oranusi, S. U. (2017) Assessment of Microbiological Qualities and Iodine Contents of Some Brands of Domestic Salt Available in South-eastern Nigeria. Futo Journal Series (FUTOJNLS) , 3 (1). pp. 216-224. ISSN 2476-8456 p-ISSN : 2467-8325

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Abstract

Domestic salt is a food condiment, thus, a veritable tool for food contamination. Salt iodisation provides iodine an essential micronutrient and a key component of the thyroid hormones that regulate vital metabolic activities in the body. Insufficiency of iodine results in iodine deficiency disorders (IDD) which affect the functions of vital organs and systems of the body, leading to damaging effects particularly in pregnancy and early childhood, causing miscarriages, stillbirth, mental retardation, and increased infant mortality. Thirty samples of domestic salt made up of ten each of three popular brands in Nigerian markets were obtained from retail stores and evaluated for microbial qualities and iodine contents. Standard microbiological methods and iodometric titration method were employed for sample analysis. Bacillus and fungal species were isolated after sample pre-enrichment and within counts (<10 to 101cfu/g) significantly (p≤ 0.05) lower than standard specifications. These isolates were however, not confirmed to be either of authochthonous or allochthonous origin or hallophiles. The iodine contents for the three brands were 21.05 ± 0.42, 41.78 ± 0.67 and 29.70 ± 0.27 (SSC). All the salt samples analyzed except for SSC had iodine content significantly (p≤ 0.05) different from the standard > 30 ppm iodine at distributor and retail levels and > 50 ppm iodine at port of entry and salt factory level. This could indicate none compliance to standard specifications. There is need for effective legislation and strict monitoring of food fortification at all levels to ensure compliance to standards and adherence to good manufacturing practices/hazard analysis and quality control precepts which are imperative to effective food fortification programmes.

Item Type: Article
Uncontrolled Keywords: Food fortification, Iodine content, salt iodisation, microbial qualities, GMP, HACCP
Subjects: Q Science > QH Natural history > QH301 Biology
Q Science > QR Microbiology
Divisions: Faculty of Medicine, Health and Life Sciences > School of Biological Sciences
Depositing User: MISS ELIZABETH ADEOLA ONIBOKUN
Date Deposited: 08 Sep 2017 12:50
Last Modified: 08 Sep 2017 12:50
URI: http://eprints.covenantuniversity.edu.ng/id/eprint/9241

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