In 2004, the Ministry of Food, Agriculture and Rural Affairs published the Turkish Food Codex Table and Table Industry Salt Communiqué (Communiqué no: 2004 / 44). This Communiqué contains a number of arrangements for the production, preparation, processing, storage, storage, transportation and marketing of table and food industry salts suitable for consumption as food with appropriate techniques and hygienic conditions. According to the aforementioned notification, it is obligatory to add 25-40 mg / kg potassium iodate or 50-70 mg / kg potassium iodide to the table salt.

Salt is a compound that has been used since ancient times for the purpose of preserving food as well as providing food taste. It is a mineral with a chemical composition of sodium chloride. It consists of sodium chloride crystals in the form of transparent particles.

Since there is not enough iodine in food products, iodine is added to the salt in almost all countries in order to eliminate this deficiency. Iodine is added to the salt in the form of potassium iodate or potassium iodide. In practice, under three atmospheres, potassium iodate is mixed by spraying the salt passing through a conveyor.

The benefit of the iodine in the salt with added iodate to the consumer varies depending on the amount of iodate added, the homogeneous mixing of the salt in the salt, and the distribution and storage conditions. If the packaging of salt stored in high humidity environments is not waterproof, potassium iodate will be lost in the salt. The amount of iodine can be maintained unchanged if the salt is protected by a water and air impermeable packaging material and the salt is kept in a dry, cool and light-free environment.

Iodate analyzes are performed in authorized laboratories, in the framework of chemical analyzes, table salts or edible salts. In these studies, on the one hand, the provisions of the aforementioned communiqué, on the other hand, the standards published by domestic and foreign organizations and test methods accepted worldwide are complied with.