Domestic salt is a food condiment, thus, a veritable tool for food contamination. Salt iodisation provides iodine an essential micronutrient and a key component of the thyroid hormones that regulate vital metabolic activities in the body. Insufficiency of iodine results in iodine deficiency disorders (IDD) which affect the functions of vital organs and systems of the body, leading to damaging effects particularly in pregnancy and early childhood, causing miscarriages, stillbirth, mental retardation, and increased infant mortality. Thirty samples of domestic salt made up of ten each of three popular brands in Nigerian markets were obtained from retail stores and evaluated for microbial qualities and iodine contents. Standard microbiological methods and iodometric titration method were employed for sample analysis. Bacillus and fungal species were isolated after sample pre-enrichment and within counts ( 30 ppm iodine at distributor and retail levels and > 50 ppm iodine at port of entry and salt factory level. This could indicate none compliance to standard specifications. There is need for effective legislation and strict monitoring of food fortification at all levels to ensure compliance to standards and adherence to good manufacturing practices/hazard analysis and quality control precepts which are imperative to effective food fortification programmes
