WHO, as one way of controlling iodine deficiency diseases, recommends that food grade salt be iodine to a level of 20-40 ppm (parts per billion). I understand this includes the losses that may occur before the salt reaches the consumer. How did WHO come up with this recommendation (what mathematics if they did) and whats the half life of iodine when in salt under normal conditions? if you know the where about of some literature explaining the same, please help.
Please check;
http://www.saltinstitute.org/news-articles/iodized-salt/
Dear Mwambakulu,
You did not write what chemical form of iodine is used in your country. I assume it is an iodate since it is stable in hot and humid conditions and recommended for countries with such climate. However, in humid conditions, iodate is leaches out with with the water that runs off the salt container if it is not moister tight. The WHO figure is an average for a general guideline. If you are concerned about what exactly happens in in your country, measuring iodine content of salt at different steps from factory to consumer taking into account factors such as time passed, nature of packing material, humidity (may be seasonal) etc will give you best indication.
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