Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo

Table salt represents a major public health vehicle for iodine delivery, playing a crucial role in preventing iodine deficiency disorders (IDDs) and promoting optimal nutritional status. However, its sanitary, physical, and nutritional quality can deteriorate along the supply chain, thereby compromising the effectiveness of iodine fortification programs. This study assessed the microbiological quality and impurity levels of table salt in three prefectures of Northern Togo (Binah, Doufelgou, and Kozah) using 631 samples collected from wholesalers, retailers, and households. Results revealed contamination by total aerobic mesophilic flora (≥ 10<sup>3</sup> CFU/g) in most samples, except for a few from wholesalers. Coagulase-positive staphylococci were detected among retailers (6.7 – 13.3%) and households (13.3 – 23.3%), indicating a potential risk of foodborne intoxications. Although impurity contents remained within Codex Alimentarius standards (< 0.3%), a significant increase was observed along the supply chain, for instance, in Binah, from 0.033×10<sup>-3</sup> ± 0.05×10<sup>-3</sup> at wholesale to 0.251×10<sup>-3</sup> ± 0.17×10<sup>-3</sup> and 0.291×10<sup>-3</sup> ± 0.17×10<sup>-3</sup> at retail and household levels, respectively (p < 0.001). These results demonstrate a progressive deterioration of salt quality linked to reconditioning, inadequate packaging, transport, and storage conditions. Environmental exposure and human handling appear as major contributing factors, underscoring the urgent need to improve hygiene and conservation practices to ensure the microbiological safety and nutritional effectiveness of iodized salt in Togo.