Coarse Salt Research Articles

Assessment of environmental chemical contamination and histamine levels in the production of <i>Colatura di Alici di Cetara</i>

Colatura di alici di Cetara is a fish sauce obtained from the fermented seasoning of anchovies (Engraulis encrasicolus L.) in salt and produced in the province of Salerno (Campania, Italy). The anchovies used in its production could indicate the degree of the ecosystem's well-being through the study of heavy metals. Histamine represents one of the major hygienic and health concerns in fish products belonging to the Engraulidae family and those derived from them through enzymatic maturation. The current study aimed to: i) investigate the levels of heavy metals in anchovies; and ii) assess histamine content in two distinct production processes: the first following the Protected Designation of Origin (PDO) protocol, which involves anchovy’s evisceration; and the second employing an experimental protocol using whole anchovies. The determined parameters were: i) heavy metals cadmium (Cd) and lead (Pb) using an atomic absorption spectrophotometer and mercury (Hg) using a direct mercury analyzer on the raw material (T0), coarse salt, and processed anchovies at T1; ii) polycyclic aromatic hydrocarbons (PAHs) using a high-performance liquid chromatography (HPLC) coupled to fluorescence detection at T1; and iii) histamine using an ultra HPLC-diode-array detection analysis at all stages throughout the process (T0 to T8). The results of the heavy metals analyzed show values below the permitted limits for Cd (0.013±0.006 mg/kg), Pb (not detected), and Hg (0.072±0.003 and 0.043±0.026 mg/kg). The PAHs were not detected. All histamine concentrations determined were below the maximum limit set by the European legislation for fish sauces. The highest values were found in the anchovies gutted at T2 (0.86±0.08), in the respective colatura (51.00±1.70) of the PDO procedure, and in the experimental procedure at T8 (7.00±0.60). No significant differences were found between the colatura obtained by both production processes. The study highlighted the importance of raw material selection and monitoring of the process for producing a product like Colatura di Alici di Cetara.

Studi Eksploratif Mengenai Kadar Garam Tradisional Di Kampung Garam Kabupaten Sikka

This study aims to determine the levels of NaCl, to compare with the Indonesian National Standard and to see the influence of the environment and the cooking process on traditional salt produced by salt farmers in Kampung Garam, Sikka Regency. This research was conducted in Kampung Garam, Sikka Regency and the Mathematics and Natural Sciences Laboratory of the Muhamadiyah Maumere. The sample of this research is 3. The sampling technique used is purposive sampling. This study uses a qualitative exploratory method. After the data is collected, it is followed by data analysis, namely by data reduction, data presentation, triangulation and drawing conclusions. Based on the research results, the NaCl content in sample A was 90.38%, salt samples B and C were 85.71% and 79.37%. The process of making salt in Uneng City includes several stages: 1) preparation of raw salt raw materials; 2). coarse salt is transferred in a filter container poured with water; 3) this coarse salt drained water is collected in a bucket; 4) salt water is cooked in a container that has been prepared at 90°C; 5) after a few hours, salt crystals form; 6) and salt drying is done by filtering. Therefore, the results of the study concluded that the quality of salt was seen from the NaCl content produced from three locations in Salt Village, Sikka Regency using the evaporation method with the help of fuel heat according to (SNI 4435-2017) on the basis of dry weight (adbk) for sample A including quality K2 salt (medium quality), samples B and C belong to K3 salt quality (low quality) and there are environmental influences and the salt cooking process on production so that it is not suitable for consumption.

IODINE STATUS IN ROMANIA AFTER 20 YEARS OF MANDATORY SALT IODIZATION: DISCORDANT RESULTS IN SCHOOLCHILDREN AND NEONATES.

To monitor the iodine status in Romanian schoolchildren and neonates after 20 years of mandatory salt iodization. In a national representative sample of 1352 children (7-12 years) we measured median urinary iodine concentration (mUIC) and creatinine (UCC) in spot urine samples and investigated household use of iodized salt. From 18349 neonates registered in the MEDILOG program for TSH screening we calculated the percentage of neonatal TSH >5 mIU/L (<3% indicating adequate iodine intake). mUIC in schoolchildren was 141 µg/L (bootstrapped 95% CI 134, 146), showing adequate iodine intake in all but 1 county; mUIC was similar in historical endemic and non-endemic counties (140 µg/L and 143 ug/L, respectively) and in urban and rural areas (140 µg/L and 142 µg/L, respectively); mUIC/UCC = 118 ug/g. Iodized salt was used in 62% of households. In children using iodized salt (61.7%), mUIC was higher than in those using coarse (non-iodized) salt (24.6%): 150 vs. 121 µg/L (p<0.001). The percentage of nTSH >5 mIU/L was 14.7% (3.2%-27.3%), higher in non-endemic counties and urban areas. The current salt iodization program for households and bakery industry ensures an adequate iodine intake in schoolchildren. Discordantly, nTSH levels indicate a mild-moderate ID in neonates, suggesting ID in pregnant women. The percentage of households using iodized salt is below the recommended >90% needed for an efficient ID prevention program. More efforts should be directed to increase the public awareness on the health risks of ID and the benefits of ID prevention, notably for the neurointellectual development in children.

“Microplastic seasoning”: A study on microplastic contamination of sea salts in Bangladesh

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.

Analisis Kalor pada Pengeringan Garam dengan Alat Pengering Garam Berkapasitas 25 Kg/Proses

This study aimed to analyze the heat in a salt dryer with a capacity of 25 kg/process. The material used in this research is coarse salt, which is salt that has cystic grains with a larger size but tastes the same as ordinary salt in general. It has a larger and coarser texture than the salt we usually use, which is fine salt. The analysis was carried out by considering changes in temperature and specific heat. The results of the salt drying test with a capacity of 25 kg/process obtained an average heat transfer of 765.08 Joules. The average heat capacity obtained from the salt drying test is 19.106 J/°K. The average shrinkage of the water content is 6.6% according to the SNI 3556-2016 standard, which is a maximum of 7%. The average yield in the salt drying test process is 93.3%.

Effect of Fermented Feed on Cattle Weight at Pondok Rawa Village, Deli Serdang Regency, North Sumatera

Abstract: Cattle farming in Indonesia, especially in North Sumatra, is still a secondary livelihood for breeders. Treatment and processing of beef are generally done in the traditional way. The success of the beef cattle business is very dependent on the fulfillment of nutrients that affect livestock health. Therefore, quality and sustainable feed is an important factor in livestock cultivation technology. The purpose of this study was to determine the effect of fermented feed on cattle weight at a small cattle farm in Pondok Rawa Village, Deli Serdang Regency, Sumatera Utara. Fermented feed is formulated by mixing corn ash and palm oil cake (5:1), coarse salt, molasses, and EM4 into chlorine-free water. The feed was stored in PP plastic and incubated for 7 days. Five cows chosen randomly were given fermented feed every day for 1 month while the other 5 cows were only given forage. All test cattle were about 4 years old and weighed weekly and the data were statistically analyzed using ANOVA in JASP 0.16.4. The results showed that the average weight gain of one cattle fed with fermented feed (1.54 kg/week) was higher than forage treatment (0.69 kg/week). This result was validated and substantiated by ANOVA test result showing that value of p &lt; 0.05.

Evaluating the effect of calcium, magnesium and sodium supplementation of Merino ewes on their lambs' growth.

Our study aimed to investigate responses to supplementation of calcium (Ca), magnesium (Mg) and sodium (Na) to lactating ewes and lambs grazing barley forage from lamb marking to weaning. A 10-ha paddock sown to barley was subdivided into eight plots as four replicates of two treatments. Merino ewes (n = 104) with lambs at foot were stratified to the eight plots (13 ewes and 21 lambs/plot) based on number of lambs (twin or single) and ewes' weight. Supplemented groups had access to mineral supplements (30 g/ewe/day) supplying 12 g/ewe/day ground limestone, 12 g/ewe/day Causmag® and 6 g/ewe/day coarse salt in a ratio of 2: 2: 1 by weight (as fed) from day 0 (a day before lamb marking) after sample collection. Control groups were not supplemented with minerals. Blood, milk and urine samples from ewes and blood from lambs were collected at different time points, namely, a day prior to lamb marking (day 0), 14 days after the commencement of study (day 14), and 28 days after the commencement of study (day 28). Weight of the lambs was also recorded at each time point. We found that the concentration of the forage minerals (Ca, Mg and potassium (K)) was lower on day 28 than on day 0 (P < 0.025). Liveweight gain was greater in the first 14 days compared with the second weight gain period (P < 0.001). The interaction of time and treatment was significant for liveweight (P < 0.001). Due to the improvement in weight gain of supplemented lambs, we recommend that mineral supplementation during late lactation is beneficial considering the low cost of minerals, even though the mineral content of the forage was not deficient.

Identification of Microdebris in Traditional Salts Processes from Sea Water in Woha-West Nusa Tenggara and Takalar Lama-South Sulawesi

The process of making traditional salt generally uses sea water sources. The marine environment is currently a global concern due to the presence of microplastic contamination. Meanwhile, microplastics were also identified in table salt. In this work, sampling was carried out on the process of making traditional salt in the areas of Takalar Lama - South Sulawesi and Woha - West Nusa Tenggara which are famous for traditional salt making. Samples were taken starting from sea water as a source, saturated sea water and coarse salt. The identification of microdebris in salt was carried out using the filtering and drying method. Samples were observed using a digital microscope and continued with an FTIR microscope for microdebris identification. The amount of microdebris during the salt processed was more than in seawater sources. In Takalar Lama, there is one microdebris in the seawater source, after processing with the geomembrane there are 17 microdebris and without the geomembrane process there are 17 microdebris each in the form of fragments and fibers. Whereas in Woha, the seawater source contained 1 microdebris and the final product contained 7 microdebris.

Iodine Availability through Iodized Salt in Portugal: 2010-2021 Sales Evolution and Distribution.

Salt iodization programs are considered the most cost-effective measures to ensure adequate iodine intake in iodine-deficient populations. Portuguese women of childbearing age and pregnant women were reported to be iodine-deficient, which led the health authorities, in 2013, to issue a recommendation for iodine supplementation during preconception, pregnancy and lactation. In the same year, iodized salt became mandatory in school canteens. Of note, no regulation or specific programs targeting the general population, or the impact of iodized salt availability in retailers, are known. The present study analyzed iodized salt supermarket sales from 2010 to 2021 from a major retailer, identifying the proportion of iodized salt in total salt sales and its distribution in mainland Portugal. Data on iodine content were collected through the nutritional label information. Of a total of 33 salt products identified, 3 were iodized (9%). From 2010 to 2021, the weighted sales of iodized salt presented a growing tendency, reaching the maximum of 10.9% of total sales (coarse plus fine salt) in 2021. Iodized salt reached a maximum of 11.6% of total coarse salt in 2021, a maximum of 2.4% of the total fine salt in 2018. The overall sales of iodized salt and their contribution to iodine intake are extremely low, prompting additional studies to understand the consumer's choice and awareness of the benefits of iodized salt.

Occurrence and exposure to microplastics in salt for human consumption, present on the Lebanese market

Plastics are versatile and pervasive materials, useful in countless applications and industries. Nevertheless, their high disposal and environmental stability are raising concerns and microplastics are now considered emerging food contaminants by moving all the way up the food chain. High level of uncertainty remains regarding the risks derived from human dietary exposure to microplastics. The aims of the study were to assess the occurrence of microplastics in salt for human consumption found on the Lebanese market, to estimate the Lebanese dietary exposure to microplastics from salt intake, and to suggest techniques that would ensure reduction of these microparticles in this commodity. All salt brands (n = 16) for human consumption present on the Lebanese market were collected and analyzed on two separate dates (n = 27), between September 2019 and December 2020. The presence of different types of microplastics was determined using the Fourier-Transform Infrared (FTIR) technique. Results showed that 81.3% of the assessed brands (n = 16) and 55.6% of the total samples (n = 27) were contaminated with microplastics. Moreover, all (100%) samples and replicates were contaminated with either microplastics or other foreign matter. The packed and coarse sea salt were more likely to be contaminated than those sold in bulk or the fine salt. The types of microplastics identified included polypropylene, thermoplastic elastomers, polyester and polyethylene. Plasticized rubber, benzyl butyl phthalate and other plasticizers were also detected by the FTIR in addition to hair, ant, human skin among others. It is estimated that each Lebanese adult would be exposed to 2372 microplastic particles. Year −1 through salt intake. While the environmental impact of microplastics has received much attention, it is yet early to draw conclusions on the effect of long-term human exposure to dietary microplastics as more research and risk assessment are required. There is however, a pressing need to adopt novel techniques during salt production to minimize human exposure to these emerging contaminants. • More than half of salts available on the Lebanese market were contaminated with microplastics. • The occurrence of microplastic in packed and coarse salt was higher than in loose or fine samples. • Polyethylene was the most abundant microplastic. • The estimated dietary exposure to microplastic via consumption of salt was 2372 MP.capita −1 .year −1 . • Microplastics are emergent hazards which might pose a threat to food safety and human health.

KAJIAN AGRIBISNIS KELAYAKAN PRODUK TELUR ASIN OMEGA 3 DI KABUPATEN HULU SUNGAI UTARA

This study aims to determine technically the implementation in the business of making omega 3 salted eggs, to technically and economically determine the cost, income, and business feasibility of making omega 3 salted eggs in Sungai Pandan Hulu Village. Production process activities are carried out for 6 days starting from cleaning/selection of eggs to steaming and ready to be marketed. So there are 4 (four) production cycles. Using raw materials in the form of fresh duck eggs, while the auxiliary materials are coarse salt, ash/red brick powder, sufficient water, plus materials for steaming and packaging. The production capacity is 2,600 grains with a selling price of Rp. 3,200 / item. The total cost of production (TC) spent during the research period was Rp. 7,282,203.34. Total Revenue (TR) obtained during the research period is Rp. 8,320,000. The value of RCR (revenue cost ratio) is 1.1425. This means that RCR &gt; 1, then the manufacture of omega 3 salted eggs in Sungai Pandan Hulu Village can be said to be profitable and feasible to cultivate

Microbial communities and main features of labneh Ambaris, a traditional Lebanese fermented goat milk product

Labneh Ambaris is a traditional Lebanese dairy product typically made using goat milk in special earthenware jars. Its production is characterized by the regular additions of milk and coarse salt, all while draining the whey throughout a process that lasts for a minimum of 2 mo. In this study, 20 samples of labneh Ambaris, all produced by spontaneous fermentation, were studied. They were collected at the end of fermentation from different regions in Lebanon. Physicochemical and sensory properties were studied and microbial diversity was analyzed using culture-dependent and independent techniques. The V3-V4 region of the 16S rRNA gene and the ITS2 region were sequenced by DNA metabarcoding analyses for the identification of bacteria and yeast communities, respectively. Out of 160 bacterial and 36 fungal taxa, 117 different bacterial species and 24 fungal species were identified among all labneh Ambaris samples studied. The remaining ones were multi-affiliated and could not be identified at the species level. Lactobacillus was the dominant bacterial genus, followed by Lentilactobacillus, Lactiplantibacillus, Lacticaseibacillus, and Lactococcus genera, whereas Geotrichum and Pichia were the dominant fungal genera. The 20 samples tested had varying levels of salt, protein, and fat contents, but they were all highly acidic (mostly having a pH < 4). According to the sensory scores generated by classical descriptive analysis, all samples were described as having basic similar characteristics such as goat smell and flavor, but they could be differentiated based on various intensities within the same descriptors like salty and acidic. This work could be considered as a base toward obtaining a quality label for labneh Ambaris.

Business model canvas for local salt business in Bangkala District, Jeneponto Regency (Case study of Bangkala Ramah local salt business group)

This study aimed to identify the potential of local salt in the Bangkala Ramah salt business group and to analyze the Business Model Canvas of the local salt business in the Bangkala Ramah salt business group, Bangkala District, Jeneponto Regency. Data collection techniques through observation, interviews and documentation. This research was carried out in Minasatene Subdistrict, Pangkep Regency, South Sulawesi Province, from March - June 2022. The results of this study are the potential for people's salt business in the Bangkala Ramah salt business group is Rp. 698,000,000/year, with a total production of 13,960 Kg/year, produced on an area of 9,095 M² with an entire production plot of 107 plots. The results of the Business Model Canvas analysis on the Bangkala Ramah salt business group need improvements to the BMC elements: (1) Customer Segments: added dried fish processors, restaurants, supermarkets, minimarkets, stalls, and traditional markets. (2) Value Propositions: making smaller packaging of coarse salt with its brand and refined iodized salt with its brand. (3) Channels: adding emails as email transactions and data storage. (4) Customer Relationship: forming a salt producer community group. (5) Revenue Streams: income streams from business diversification and invoice generation for marketing administration needs. (6) Key Resources: capital/financial, production machinery and storage warehouse. (7) Key Activities: use production technology and build partner alliances. (8) Key Partnership: Government agencies managing PUGAR and KUGAR throughout Jeneponto Regency. (9) Cost Structure: Transportation rental costs and product storage warehouse rentals.

Quality of traditional salt in the Tiberias Group, West Oesapa Village, Kelapa Lima District, Kupang City.

The purpose of this study was to analyze the quality of traditional salt through organoleptic tests (color and aroma), water content, NaCl content and total plate number (TPN). This research uses quality and quantity methods, data analysis method is a comparative descriptive method. The results showed that the quality of the salt produced traditionally through organopleptic tests had a color and aroma were acceptable NSI 4435-2017, the water control has met NSI 3556-2016 and NSI 4435-2017, while the NaCl content did not meet NSI 3556-2016, but it complied with NSI. 4435-2017 and the Total Plate Number (TPN) in coarse salt 2.7 × 102– 3.6 × 102 colony/g, well water 1.3 × 103– 1.8 × 103colonies/ml, filtering solution 1.9 × 103– 2.3 × 103 colonies/ml, filtered solution 1.6 × 103– 1.8 × 103colonies/ml. Meanwhile, the cooked salt was &lt; 2.5 × 101colony/g (&lt;25 colonies).

Performance of Magneto Hydro Dynamic (MHD) as a Power Generation Support Tool

&lt;p&gt;Magnetohydrodynamics is a method for generating electricity by utilizing the interaction between a magnetic field and an electrolyte fluid. MHD components: salt water electrolyte, Neodymium N52 magnet, and Cu-Zn electrode. The MHD used is a coarse salt water electrolyte. The purpose of the MHD model is as an innovative technological breakthrough that is used to support increasing the efficiency of the power generation system. The lowest efficiency is shown in the second data with variations in salt content of the 5 grams/liter experiment without MHD support, which is 0.08%. The highest efficiency is shown in the twentieth data with variations in salt content of the 95 gram/liter experiment supported by MHD, which is 0.59%. The maximum efficiency increase that can be achieved is 0.37% with variations in salt content of 60 grams/liter.&lt;/p&gt;

Genesis of a coastal aquifer in the coastal plain of the Pelotas Basin, southern Brazil: Implications for stratigraphic evolution

In the coastal plain of the Pelotas Basin, southernmost Brazil, a granular aquifer close to 70 m deep, formed by coarse and angular sediments, caught the attention of drillers, who gave it the suggestive nickname of “Coarse Salt” (“Sal Grosso”). Despite being almost unknown in geological and stratigraphic terms, the aquifer has been increasingly used to supply the growing coastal population. Considering that stratigraphic knowledge is essential for the management of groundwater resources, we sought to understand the configuration of this aquifer and investigate its genesis based on drilling samples from 29 groundwater wells and through 19 vertical electrical soundings. The sedimentary record investigated has an approximate thickness of 100 m, and is formed by three units, interpreted as: alluvial (where the aquifer is located), marine and coastal barriers. The analysis of the sediments that make up the Coarse Salt (Sal Grosso) aquifer led to the interpretation that the investigated region represents the distal (fluvial) portion of an alluvial system. Spatially, the aquifer constitutes an elongated feature in the NW-SE direction, perpendicular to the current coastline. The geometry and sedimentology led to the interpretation of a paleochannel, responsible for the transport of sediments from the granitoid rocks of the Sul-Riograndense Shield, associated with the paleodrainage system of the Jacuí River. A greater stratigraphic variability present in wells closer to the continent, with intercalation of continental and marine deposits, indicated the position of a coastline, prior to the formation of the coastal barrier unit, which is the predominant depositional system in the actual coastal plain. The stratigraphic analysis resulted in the paleogeographic model corresponding to a complete depositional sequence, indicating that the Coarse Salt (Sal Grosso) aquifer was formed during a lowstand. Later, a marine transgression allowed the deposition of a thick bundle of muddy sediments, which constitutes an important protection to the aquifer. Afterwards, the coastline started to prograde, with the development of the barrier-lagoon systems in a highstand/falling stage systems tracts context. The understanding of stratigraphy generates framework for decision-making that enable better management of this groundwater resource.

Microplastics pollution in salt pans from the Maheshkhali Channel, Bangladesh

Microplastics (MP) were recognized as an emergent pollution problem due to their ubiquitous nature and bioaccumulative potential. Those present in salt for consumption could represent a human exposure route through dietary uptake. The current study, conducted in Bangladesh, reports microplastics contamination in coarse salt prepared for human consumption. Sea salt samples were collected from eight representative salt pans located in the country's largest salt farming area, in the Maheshkhali Channel, along the Bay of Bengal. Microplastics were detected in all samples, with mean concentrations ranging from 78 ± 9.33 to 137 ± 21.70 particles kg−1, mostly white and ranging in size from 500–1000 µm. The prevalent types were: fragments (48%) > films (22%) > fibers (15%) > granules and lines (both 9%). Fourier transform mid-IR and near-IR spectra (FT-MIR-NIR) analysis registered terephthalate (48%), polypropylene (20%), polyethylene (17%), and polystyrene (15%) in all samples. These results contribute to the MP's pollution knowledge in sea salts to understand and reduce this significant human exposure route and environmental pollution source in the future.

Concentración de fluoruros en la sal de uso doméstico comercializada en Montevideo, Uruguay

Objectives: The aim of this study was to evaluate the concentration of fluoride (F) in household salt marketed in Montevideo, Uruguay. Methods: Fourteen household salt brands marketed in Montevideo, Uruguay were analyzed to determine the F concentrations. Salt samples were prepared and F concentrations were determined using a fluoride-specific electrode connected to an ion analyzer.Results: Most of the salt brands showed values lower than 250 mgF/kg. Coarse salt samples showed higher F concentrations compared to the refined salt samples (p &lt; 0.05). Salt brands contained sodium fluoride presented higher F concentrations than salt brands contained potassium fluoride (p &lt; 0.05). Only two brands had F concentrations close to that informed in product packages. Conclusions: Household salt brands marketed in Montevideo (Uruguay) present a great variability in their F concentrations.

The Effects of Garlic and Red Chilli Pepper Powder on Physicochemical, Microbiological, and Sensory Properties of Cincalok.

Cincalok, a traditional fermented shrimp, is prepared by mixing rebon shrimps (Acetes sp) with coarse salt and granulated sugar in a certain ratio. This research was aimed at studying the effect of adding garlic and red chilli pepper powder on the physicochemical, microbiological, and sensory properties of cincalok. Cincalok was made to be three recipes, namely, original cincalok, A, consists of 2 kg of rebon shrimp, 400 g of granulated sugar, and 100 g of coarse salt; B (A ingredients plus 20 g of red chilli pepper powder); and C (A ingredients plus 20 g of garlic powder). Sensory analysis was conducted on recipe A, and the colour was observed by the naked eye on days 0, 2, 4, 6, 8, 13, 18, 23, 28, 33, 43, 60, 90, 120, 150, and 180. According to the highest criterion score on sensory results, the panellists chose day 6 as the best fermentation for recipe A. The colour of recipe A started changing from pink to a light brown colour on the surface on day 28. Therefore, the physicochemical, microbiological, and sensory properties of each recipe were analyzed for 28 days. Overall, the water, ash, and fat content; titratable acid (TA); total volatile base nitrogen (TVBN); and amino acid nitrogen (AAN) showed insignificant differences (p > 0.05) among the recipes during 28 days of the same observation. The crude protein, pH, and free fatty acid (FFA) of recipe C were significantly different (p < 0.05) from recipes A and B. All recipes contained the total count of mesophilic anaerobic bacteria (TMABs) and the lactic acid bacteria (LABs) except Bacillus cereus, Clostridium perfringens, Staphylococcus aureus, and Enterobacteriaceae for all observation times. The highest criterion score for consumer acceptability was awarded for recipe C followed by recipes B and A. The addition of garlic and red chilli pepper powder affected the physicochemical, microbiological, and sensory properties of cincalok.

Preliminary investigation of microplastics in the production process of sea salt sourced from the Bohai Sea, China, using an optimised and consistent approach

ABSTRACT In this study, we present a preliminary investigation of the characteristic changes in microplastic during the production process of sea salt in China. Five representative samples, including seawater, saturated brine, crude salt, coarse salt, and refined salt were successively collected from the production process of sea salt sourced from the Bohai Sea in China. The pretreatment method of microplastics was optimised and evaluated by the recovery rates of particle references. Microplastic characteristics in the five samples were investigated using consistent pretreatment, microscopic, and spectroscopic analyses. Results indicated that microplastics were present in every stage of sea salt production. During the “journey” of microplastics in salt production from seawater-to-seawater evaporation, to salt crystallisation, and external force processing, the abundance of microplastics with size ranging from 18 μm to 4936 μm increased substantially from 23 ± 8 to 413 ± 61 particles kg−1, while the proportion of larger microplastics (≥1000 μm) decreased from 33% to 9%. The results illustrate the effect of the production process on microplastic contamination of sea salt.