Food Salt Characterization in Terms of Radioactivity and Metals Contamination

• Main Authors: Francesco Caridi, Maurizio Messina, Alberto Belvedere, Maurizio D’Agostino, Santina Marguccio, Letteria Settineri, Giovanna Belmusto
• Format: Article
• Language: English
• Published: MDPI AG 2019-07-01
• Series: Applied Sciences
• Subjects: food salt; radioactivity concentration; metals contamination; high purity germanium (HPGe) gamma spectrometry; inductively coupled plasma mass spectrometry (icp-ms); effective dose; ingestion
• Online Access: https://www.mdpi.com/2076-3417/9/14/2882

The analysis of food salt is very important because of its high consumption by the population, for both medicinal and nutritional use. In this study, nine different samples of food salt (Cyprus black, Himalayan pink, Hawaii red, iodized, hyposodic iodized, Maldon smoked sea, common sea, Breton sea and Persia blue), coming from large Italian retailers and employed by people for different cooking food purposes, were investigated through High Purity Germanium (HPGe) Gamma Spectrometry in order to evaluate the anthropogenic (¹³⁷Cs) and natural (⁴⁰K) radioisotopes activity concentration, and used Inductively Coupled Plasma Mass Spectrometry (ICP-MS) in order to assess any possible metals contamination by a comparison between Cu, As, Cd, Hg and Pb concentrations and the limits set by the Italian Legislation. The evaluation of dose levels due to the salt ingestion for the age category higher than 17 years was performed taking into account the human body daily need of about 10 g of salt, and in the precautionary hypothesis, this need was satisfied from a single type of salt. All obtained results are under allowable levels (1 mSv/year), thus excluding the risk of ionizing radiation effects on humans. Regarding to the metals concentration, experimental results show that it is lower than the contamination threshold values, thus excluding their presence as pollutants.