TY  - JOUR
T1  - Food Safety Debates of Salt
TT  - Tuz Üzerine Gıda Güvenliği Tartışmaları
AU  - Ercoşkun, Hüdayi
AU  - Bayrakçeken Nişancı, Fatma
PY  - 2024
DA  - August
Y2  - 2024
JF  - Alpha Journal of Engineering and Applied Sciences
JO  - AMUBD
PB  - Cankiri Karatekin University
WT  - DergiPark
SN  - 3023-6002
SP  - 52
EP  - 60
VL  - 2
IS  - 2
LA  - en
AB  - Salt is the most commonly used additive for preservatives, flavor enhancers, and retention and release of water in foods. Excessive salt consumption is a factor in the formation of cardiovascular diseases, hypertension, kidney diseases, osteoporosis, stomach diseases, obesity and some other diseases. For this reason, health institutions are working to reduce salt consumption. On the other hand, salt can contain important risks such as radioactives, heavy metals, microplastics, dynamite residues and exhaust in terms of food safety. In this study, salt was evaluated in terms of food safety
KW  - Salt
KW  - Residue
KW  - Heavy Metal
KW  - Microplastic
KW  - Radioactivity
N2  - Tuz, gıdalarda koruyucu madde, lezzet arttırıcı, su tutma ve salınımı için en yaygın kullanılan katkı maddesidir. Aşırı tuz tüketimi, kardiyovasküler hastalıklar, hipertansiyon, böbrek hastalıkları, osteoporoz, mide hastalıkları, obezite ve bazı diğer hastalıkların oluşumunda bir faktördür. Bu nedenle, sağlık kurumları tuz tüketimini azaltmak için çalışmalar yapmaktadır. Öte yandan, tuz, gıda güvenliği açısından radyoaktif maddeler, ağır metaller, mikroplastikler, dinamit kalıntıları ve egzoz gibi önemli riskler içerebilir. Bu çalışmada, tuz gıda güvenliği açısından değerlendirilmiştir.
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UR  - https://dergipark.org.tr/en/pub/ajeas/issue//1495718
L1  - https://dergipark.org.tr/en/download/article-file/3981228
ER  -