Food Safety Debates of Salt

Abstract

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

Keywords

• Salt
• Residue
• Heavy Metal
• Microplastic
• Radioactivity

Tuz Üzerine Gıda Güvenliği Tartışmaları

Öz

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.

Anahtar Kelimeler

• Tuz
• kalıntı
• ağır metal
• mikroplastik
• radyoaktivite

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