This study estimates litter content, including microplastics, mesoplastic, and macroplastic in marine table salts coming from Italy and Croatia. Both high (HC) and low (LC) costs commercial brands easily found at the supermarket were analysed. Any macroplastic or mesoplastic were recovered while microplastics and other litter impurities significantly affect table salts of all tested brands. Average microplastic values ranged within 1.57 (HC) – 8.23 (LC) (Italy) and 27.13 (HC) – 31.68 (LC) items/g (Croatia). Microplastics sizes (min-max) ranged within 4–2100 μm (Italy) and 15–4628 μm (Croatia). In samples from both Nations, a significant general positive correlation between the average number of items/g recorded and the total amount of general impurities was recorded. Concerning microplastic shapes, in Italy, fragments dominated even if fibres, granules, films, and foams are frequently recorded. On the contrary, clear PP fibres dominated in Croatian brands even if also other shape classes were recorded.

This study provides the first analysis and quantification of MPs in salt products in Sri Lanka. Commercial table salt brands, rock salt, lab-grade NaCl and raw salt from three salterns were analysed using microscopy and Fourier transform infrared spectroscopy. All salt samples were contaminated with MPs: in commercial salts products it ranged from 11 to 193 items/kg, rock salts had 64 items/kg and lab grade NaCl had 253 ± 8.9 items/kg. The MP levels in salterns varied significantly: Hambantota 3345.7 ± 311.4 items/kg, Puttalam 272.3 ± 10.6 items/kg, and Elephant Pass 36.3 ± 4.5 items/kg. Predominantly, MPs were presented as fibres, followed by fragments. Of the 23 polymer types identified; low-density polyethylene (LDPE; 17%), resin dispersion (15%) and high-density polyethylene (HDPE; 12%) were notable. This study provides the first comparison of MPs in raw salt and commercial salt. This information is important to trace the pollutant sources and then to take steps to eliminate MPs in food products consumed.

The presence of micro/plastic particles has been reported in various seafood products. However, information on microplastics contamination in salts from African continent is very limited. This study analysed 23 brands of table salts from 8 African countries for microplastics using microscopic/spectroscopic techniques. South Africa showed the highest microplastics concentration (0–1.33 ± 0.32 particles/kg), Nigeria, Cameroun, and Ghana (0–0.33 ± 0.38 particles/kg each); characterized as polyvinyl acetate, polypropylene, and polyethylene. Other countries have no detectable microplastics at 0.3 μm filter pore size. To our best knowledge, this is the first study to characterize micro-fibres/plastics in table salts across African countries, confirming that it is an emission source of micro-fibres/plastics into the human food chain, highlighting the overarching need to understand their effects on human health.

Natural products particularly natural colorants have attained worldwide importance and being eco-friendly can be considered an alternative to toxic dyes in order to reduce environmental pollution. The current study is based on the exploration of natural coloring behavior of bitter gourd leaves extract for cotton dyeing. Colorant was extracted using different extraction media like aqueous, alkali, organic, and acidic at different conditions. It has been found that on application of 50 ml of acidic extract having 6 g/100 ml of table salt for 55 min at 60 C°, maximum color yield has been obtained onto cotton. Upon using chemical and bio-mordants, new shade with good color fastness rating was obtained. FTIR analysis of extract showed the presence of flavonoids. It is concluded that under mild condition, bitter gourd leaves extract can be considered potential source of natural colorant for cotton dyeing and the presence of bio-mordant has made the process more soothing and sustainable in nature.

Particulate matter (PM) measurements were conducted during heating corn oil, heating corn oil mixed with the table salt and heating low fat ground beef meat using a PTFE-coated aluminum pan on an electric stove with low ventilation. The main objectives of this study were to measure the size segregated mass concentrations, emission rates, and fluxes of 24 trace elements emitted during heating cooking oil or oil with salt and cooking meat. Health risk assessments were performed based on the resulting exposure to trace elements from such cooking activities. The most abundant elements (significantly different from zero) were Ba (24.4 ug m⁻³) during grilling meat and Ti during heating oil with salt (24.4 ug m⁻³). The health assessment indicates that the cooking with an electric stove with poor ventilation leading to chronic exposures may pose the risk of significant adverse health effects. Carcinogenic risk exceeded the acceptable level (target cancer risk 1 × 10⁻⁶, US EPA 2015) by four orders of magnitude, while non-carcinogenic risk exceeded the safe level (target HQ = 1, US EPA 2015) by a factor of 5–20. Cr and Co were the primary contributors to the highest carcinogenic and non-carcinogenic risks, respectively.