Towo, ElifatioAssey, VicentMgoba, Celestin2015-10-192015-10-192015Towo Elifatio, Assey Vicent, Mgoba Celestin. Quality Control of Salt Iodation and Handling Practices among Large and Medium Salt Manufacturers, Packers and Distributors in Tanzania. European Journal of Nutrition & Food Safety. 2015 Special issue; 5(5): 421-422.2347-5641http://imsear.searo.who.int/handle/123456789/164675Objectives: The salt industry is the most critical partner to enhancing progress in eliminating iodine deficiency through its role in production of adequately iodated salt. In Tanzania data shows that about 90% of Tanzanian households used salt with some level of iodine, however only 47% of the salt samples were found to be adequately iodated and median UIC was within WHO recommended level in women of reproductive age. This study aims at assessing the salt iodations, quality control and handling practices among large and medium salt manufacturers, packers and distributors. Methods: A cross-sectional survey with purposive sampling approach was conducted to salt manufacturing facilities located in various regions. Structured questionnaires for salt factory/salt packers, wholesale shops and distributors were used to collect information. A total of 266 salt samples were collected handled careful, transported and analyzed for iodine content. Results: In general, salt handling and storage practises were low. Laboratory results shows that the median salt iodine content was 20 ppm. The distribution indicated that 33% of samples have inadequate iodine content (<10 ppm) and 35% contain adequate content for optimal intake defined as ≥ 15 ppm iodine. Only 3% of salt samples had excess iodine >75ppm. Salt samples with inadequate. iodine content were found more at distributors (63%) followed by, manufacturers (33%), and packers (4%). Conclusions: There is a need of conducting refresher training to salt manufactures, salt packers, and distributors on iodation procedures, handling and storage practices of iodated salt. Coordination and social marketing activities need to be strengthened.enArticle