A final rule now permits the use of salt substitutes in foods with standards of identity (SOI) that specify salt (sodium chloride) as a required or optional ingredient.
The Swedish Food Agency has published the results of its latest food basket survey, which show a decreasing trend in the levels of dioxin and per- and polyfluoroalkyl substances (PFAS) exposure. Dioxins and salt remain the largest health risks.
While recommendations to reduce sodium consumption align with promoting public health, they may also challenge current food safety uses of sodium in products on the market. The solutions are more complicated than just cutting back on sodium levels in foods like meats and cheeses.
The Institute for the Advancement of Food and Nutrition Sciences (IAFNS) is offering free webinars in January 2024 to examine new technologies, science, and efforts to address the roles that sodium plays in foods, including how sodium plays into food safety and quality.
A mysterious outbreak in October 2007, which affected about 450 people of all ages, was traced to table salt in which sodium chloride somehow had been replaced by sodium bromide, suggesting that food should be considered as a potential vehicle until it can be explicitly ruled out.
