Residuals of Baking Soda and Sodium Dithionate in Bread and Environmental Health Status of Bakeries in Iran’s Military Forces

Abstract

In Iran, bakers use baking soda and sodium dithionate to lower baking costs, save time, and hide their product’s imperfections. Because of the harmful effects of these additives on human’s health, the Ministry of Health of Iran has banned their use for baking bread. The residuals of baking soda and sodium dithionate in bread, the relationship between these substances and bread type, baking time, and sanitary status of bakeries in military bases of one of Iran’s military forces were examined. Out of 21 organizational dormitories, 15 were randomly selected, and 30 Iranian bread samples (Sangak, Lavash, Taftoon, and Barbari) were purchased. Baking soda and sodium dithionate content was investigated following the national standard methods. The sanitary status of bakeries was assessed by a checklist developed by the Ministry of Health. Based on the pH standard cut off point, 60% of the samples were considered positive in terms of using baking soda. Taftoon with 75% and Lavash with 66% had the highest frequencies of using baking soda. There was a statistically significant relationship between the type of bread and pH at the error level of 0.05 (p=0.05). All the samples were negative for using sodium dithionate. The sanitary status of bakeries was satisfactory; however, personal hygiene needed improvement. There is a need for constant monitoring to prevent bakeries from using the additives. Strict rules along with resolving deficiencies and educating sanitation guidelines will help to improve the sanitary status of bakeries.