Orit Gal Garber
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Orit Gal Garber has a total of 4 co-authors. Here are the top co-authors by number of shared publications:
- Vasiliy V. Rosen
The Scientific Service Core Facility, The Faculty of Agricultural, Food, and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot 76100, Israel
3 shared publications - Yuliana Andrushenko
The Scientific Service Core Facility, The Faculty of Agricultural, Food, and Environmental Quality Sciences, The Hebrew University of Jerusalem, Rehovot 76100, Israel
3 shared publications - Jakob Avi Shimshoni
Department of Food Science, Institute for Postharvest and Food Sciences, Agricultural Research Organization, Volcani Center, P.O. Box 15159, Rishon LeZion 7505101, Israel
2 shared publications - Yona Chen
The Robert H. Smith Faculty of Agriculture, Food and Environment The Hebrew University of Jerusalem Rehovot Israel
1 shared publication
Latest Publications
- Open Access
- 15 April 2025
- Published by Elsevier in Journal of Food Protection
- Vol. 88 (6) , 100509
Dietary Risk Assessment and Classification Model Based on Trace Elemental Analysis in Commercially Available Dried Seaweed Products
- 15 April 2025
- Published by Elsevier in Journal of Food Protection
- Vol. 88 (6) , 100509
Open AccessDietary Risk Assessment and Classification Model Based on Trace Elemental Analysis in Commercially Available Dried Seaweed Products
- Open Access
- 31 July 2023
- Published by American Chemical Society (ACS) in ChemRxiv
Examining the Influence of Desalinated Water on Iodine Concentration in Tap Water in Israel
Introduction: In Israel, desalinated water is a major source of drinking water. Previous studies have suggested that the levels of iodine in water provided by authorities may not accurately reflect the levels reaching end-users. Materials and Methods. We analyzed 21 tap water samples collected from different localities across Israel, 13 post-treated desalinated water samples from three of the largest Israeli desalination plants, and several natural water samples. An improved method of ICP-MS developed in our laboratory was used to analyze the content of iodine and other macro-elements, and determination of iodine was performed in alkaline media. Results: Our results showed that it is possible to distinguish between sample groups based on iodine concentration, water hardness, and Ca/Mg ratio. The median iodine concentrations for four groups of tap water samples ranged from 0.3 to 12.3 µg/L, which is lower than the concentrations previously reported by other researchers in Israel. Based on typical consumption, the water samples can provide no more than 3.39% of the recommended dietary allowance level for iodine. The analysis of post-treated desalinated water samples indicated that these waters comply with industrial specifications but contain only trace concentrations of iodine and much less magnesium than recommended by different public health authorities for public consumption of drinking water. Conclusion: The total iodine concentrations found were lower than several observations reported in previous years in the literature. There are currently no strict regulations regarding iodine and magnesium levels in drinking and/or softened (desalinated) water, but the intensive desalination plant application is already exhibiting a negative impact on public health. Further investigations are needed, but the present study provides useful insights for developing an effective policy to ensure adequate iodine supply for the population of Israel through drinking water.
- 31 July 2023
- Published by American Chemical Society (ACS) in ChemRxiv
Open AccessExamining the Influence of Desalinated Water on Iodine Concentration in Tap Water in Israel
Introduction: In Israel, desalinated water is a major source of drinking water. Previous studies have suggested that the levels of iodine in water provided by authorities may not accurately reflect the levels reaching end-users. Materials and Methods. We analyzed 21 tap water samples collected from different localities across Israel, 13 post-treated desalinated water samples from three of the largest Israeli desalination plants, and several natural water samples. An improved method of ICP-MS developed in our laboratory was used to analyze the content of iodine and other macro-elements, and determination of iodine was performed in alkaline media. Results: Our results showed that it is possible to distinguish between sample groups based on iodine concentration, water hardness, and Ca/Mg ratio. The median iodine concentrations for four groups of tap water samples ranged from 0.3 to 12.3 µg/L, which is lower than the concentrations previously reported by other researchers in Israel. Based on typical consumption, the water samples can provide no more than 3.39% of the recommended dietary allowance level for iodine. The analysis of post-treated desalinated water samples indicated that these waters comply with industrial specifications but contain only trace concentrations of iodine and much less magnesium than recommended by different public health authorities for public consumption of drinking water. Conclusion: The total iodine concentrations found were lower than several observations reported in previous years in the literature. There are currently no strict regulations regarding iodine and magnesium levels in drinking and/or softened (desalinated) water, but the intensive desalination plant application is already exhibiting a negative impact on public health. Further investigations are needed, but the present study provides useful insights for developing an effective policy to ensure adequate iodine supply for the population of Israel through drinking water.