Resumen

SANCHEZ, Egar et al. Salt Iodation for Human Consumption in Processing Plants of Zulia State, Venezuela. Rev. cient. (Maracaibo) [online]. 2010, vol.20, n.2, pp.196-202. ISSN 0798-2259.

An experiment was conducted to study iodine concentration in salt, for human consumption; samples from 70 packages of salt at each of three plants were taken to be tested at four different times of storage, t₀=moment for the taken sample; t₁= 2 months; t₂= 4 months and t₃= 6 months, as well as two different temperatures: environmental and controlled temperature with an average of 32,7 and 38,5°C respectively, were considered. In each case, 10 salt packages were assigned randomly making five determinations of iodine concentrations in each of them. A nested design in two stages was used with plants as a fixed factor and salt packages as random factor. The results showed that storage packages at environmental temperature, up to six months of time, did not show lost of iodine amount but, there were evidences of lack of homogeneity in the process of iodations. The t student test showed that salt storage at temperature greater than the environment produced lost of concentration of micronutrient. The results also showed that, the plant A was the only presented iodine concentrations according to COVENIN Venezuela norms.

Palabras clave : Salt; iodine; iodine deficiency disorders; iodine content; micronutrient.