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

Melila Mamatchi; Payaguele Kodjo Pyabalo; Vieira-Dalode Generose; Banakinao Toussaint Bawou; Amouzou Sabiba Kou’santa

doi:doi:10.11648/j.ijnfs.20251406.20

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

Melila Mamatchi^*

, Payaguele Kodjo Pyabalo, Vieira-Dalode Generose, Banakinao Toussaint Bawou, Amouzou Sabiba Kou’santa

Published in International Journal of Nutrition and Food Sciences (Volume 14, Issue 6)

Received: 22 October 2025 Accepted: 6 November 2025 Published: 11 December 2025

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Abstract

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 (≥ 10³ 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^-3 ± 0.05×10^-3 at wholesale to 0.251×10^-3 ± 0.17×10^-3 and 0.291×10^-3 ± 0.17×10^-3 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.

Published in	International Journal of Nutrition and Food Sciences (Volume 14, Issue 6)
DOI	10.11648/j.ijnfs.20251406.20
Page(s)	475-485
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2025. Published by Science Publishing Group

Keywords

Table Salt, Impurities, Microbiological Contamination, Iodization, distribution chain, Northern Togo

References

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APA Style

Mamatchi, M., Pyabalo, P. K., Generose, V., Bawou, B. T., Kou’santa, A. S. (2025). Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo. International Journal of Nutrition and Food Sciences, 14(6), 475-485. https://doi.org/10.11648/j.ijnfs.20251406.20

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ACS Style

Mamatchi, M.; Pyabalo, P. K.; Generose, V.; Bawou, B. T.; Kou’santa, A. S. Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo. Int. J. Nutr. Food Sci. 2025, 14(6), 475-485. doi: 10.11648/j.ijnfs.20251406.20

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AMA Style

Mamatchi M, Pyabalo PK, Generose V, Bawou BT, Kou’santa AS. Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo. Int J Nutr Food Sci. 2025;14(6):475-485. doi: 10.11648/j.ijnfs.20251406.20

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@article{10.11648/j.ijnfs.20251406.20,
  author = {Melila Mamatchi and Payaguele Kodjo Pyabalo and Vieira-Dalode Generose and Banakinao Toussaint Bawou and Amouzou Sabiba Kou’santa},
  title = {Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {6},
  pages = {475-485},
  doi = {10.11648/j.ijnfs.20251406.20},
  url = {https://doi.org/10.11648/j.ijnfs.20251406.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251406.20},
  abstract = {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 (≥ 103 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 (-3 ± 0.05×10-3 at wholesale to 0.251×10-3 ± 0.17×10-3 and 0.291×10-3 ± 0.17×10-3 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.},
 year = {2025}
}

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TY  - JOUR
T1  - Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo
AU  - Melila Mamatchi
AU  - Payaguele Kodjo Pyabalo
AU  - Vieira-Dalode Generose
AU  - Banakinao Toussaint Bawou
AU  - Amouzou Sabiba Kou’santa
Y1  - 2025/12/11
PY  - 2025
N1  - https://doi.org/10.11648/j.ijnfs.20251406.20
DO  - 10.11648/j.ijnfs.20251406.20
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 475
EP  - 485
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20251406.20
AB  - 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 (≥ 103 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 (-3 ± 0.05×10-3 at wholesale to 0.251×10-3 ± 0.17×10-3 and 0.291×10-3 ± 0.17×10-3 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.
VL  - 14
IS  - 6
ER  -

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Author Information

Melila Mamatchi

Department of Biochemistry, University of Lome, Lome, Togo

Contact Email

http://orcid.org/0000-0001-8789-2643
Payaguele Kodjo Pyabalo

Department of Biochemistry, University of Lome, Lome, Togo;Department of Nutrition, University of Abomey-Calavi, Cotonou, Benin
Vieira-Dalode Generose

Department of Nutrition, University of Abomey-Calavi, Cotonou, Benin
Banakinao Toussaint Bawou

Department of Biochemistry, University of Lome, Lome, Togo;Department of Nutrition, University of Abomey-Calavi, Cotonou, Benin
Amouzou Sabiba Kou’santa

Department of Biochemistry, University of Lome, Lome, Togo

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APA Style

Mamatchi, M., Pyabalo, P. K., Generose, V., Bawou, B. T., Kou’santa, A. S. (2025). Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo. International Journal of Nutrition and Food Sciences, 14(6), 475-485. https://doi.org/10.11648/j.ijnfs.20251406.20

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ACS Style

Mamatchi, M.; Pyabalo, P. K.; Generose, V.; Bawou, B. T.; Kou’santa, A. S. Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo. Int. J. Nutr. Food Sci. 2025, 14(6), 475-485. doi: 10.11648/j.ijnfs.20251406.20

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AMA Style

Mamatchi M, Pyabalo PK, Generose V, Bawou BT, Kou’santa AS. Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo. Int J Nutr Food Sci. 2025;14(6):475-485. doi: 10.11648/j.ijnfs.20251406.20

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@article{10.11648/j.ijnfs.20251406.20,
  author = {Melila Mamatchi and Payaguele Kodjo Pyabalo and Vieira-Dalode Generose and Banakinao Toussaint Bawou and Amouzou Sabiba Kou’santa},
  title = {Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {14},
  number = {6},
  pages = {475-485},
  doi = {10.11648/j.ijnfs.20251406.20},
  url = {https://doi.org/10.11648/j.ijnfs.20251406.20},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20251406.20},
  abstract = {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 (≥ 103 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 (-3 ± 0.05×10-3 at wholesale to 0.251×10-3 ± 0.17×10-3 and 0.291×10-3 ± 0.17×10-3 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.},
 year = {2025}
}

Copy | Download

TY  - JOUR
T1  - Evaluation of the Microbiological Quality and Impurity Level of Table Salt in Three Prefectures of Northern Togo
AU  - Melila Mamatchi
AU  - Payaguele Kodjo Pyabalo
AU  - Vieira-Dalode Generose
AU  - Banakinao Toussaint Bawou
AU  - Amouzou Sabiba Kou’santa
Y1  - 2025/12/11
PY  - 2025
N1  - https://doi.org/10.11648/j.ijnfs.20251406.20
DO  - 10.11648/j.ijnfs.20251406.20
T2  - International Journal of Nutrition and Food Sciences
JF  - International Journal of Nutrition and Food Sciences
JO  - International Journal of Nutrition and Food Sciences
SP  - 475
EP  - 485
PB  - Science Publishing Group
SN  - 2327-2716
UR  - https://doi.org/10.11648/j.ijnfs.20251406.20
AB  - 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 (≥ 103 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 (-3 ± 0.05×10-3 at wholesale to 0.251×10-3 ± 0.17×10-3 and 0.291×10-3 ± 0.17×10-3 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.
VL  - 14
IS  - 6
ER  -

Copy | Download