Under the Food Safety and Standards (Fortification of Foods) Regulations, iodised salt sold at the retail or consumer level in India must contain iodine at a minimum of:

• A 100 ppm
• B 50 ppm
• C 30 ppm
• D 15 ppm ✓

Explanation

The Indian standard requires iodised salt to contain at least 30 ppm iodine at the production level and at least 15 ppm at the consumer level. The higher production norm accounts for losses of iodine during storage, transport and cooking. Option C, 30 ppm, is the most tempting distractor because it is correct for the manufacturing stage, not for salt reaching the household. Monitoring at both levels is part of the Universal Salt Iodisation strategy under NIDDCP.

Reference: Park's Textbook of Preventive and Social Medicine, 27th ed.

High-yield for: NEET PGINI-CETNExTFMGEUSMLEPLABMRCP

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