Salt is the most widely used food preservative and flavoring agent in the food industry. Salt has been used to preserve food for thousands of years and is the most common seasoning. But salt also plays negative roles in the human body. As an essential nutrient, salt provides flavor and texture to foods and enhances their color. That's why salt is used in food production, and processed foods have a very high sodium content.
Salt-cured meat and other foods are the oldest form of food preservation methods and were used extensively before refrigeration was introduced. Microorganisms that spoil foodstuffs need moisture to grow. Salt acts as a preservative by drawing moisture from the food. Microorganisms cannot grow in the presence of salt.
However, excessive salt consumption is a controversial issue and causes serious health problems such as hypertension and cardiovascular diseases. The World Health Organization (WHO) is developing recommendations to reduce salt intake. 75 percent of the salt consumed comes from food. Today, it is recommended to consume less of ingredients such as salt, fat and sugar, with concerns about making foods more nutritionally balanced.
In the test, analysis, measurement and evaluation studies carried out in our organization, national and international standards and applicable legal regulations are complied with and reliable and impartial results are obtained. These studies are based on the latest technological equipment, trained and experienced staff and modern methods. Among the numerous tests carried out in this context, there are also salt determination services in foods.
To get an appointment, to get more detailed information or to request an evaluation, you can ask us to fill in our form and reach you.
