The state Department of Health is in the process of addressing what it has identified as widespread use of nonfood-grade salt as an ingredient in food products and dishes by local manufacturers and restaurants.

"We've taken corrective action and we are following up to make sure that our actions are followed," said Larry Lau, DOH deputy director for environmental health. "We are not aware of any adverse health effects based on (the use of the salt), but certainly, if we find any significant cause for concern, we will take much stronger action."

While no recalls are planned, the Health Department is advising consumers to discontinue use of potentially affected products if they are concerned about health risks.

The state began its investigation this month after a routine inspection of a local food manufacturer turned up improper use of crude rock salt as an ingredient.

A KITV news report identified Keoki's Lau Lau as one of the businesses. Keoki's owner, Mike Irish, told KITV that his business had unknowingly used Morton White Crystal Salt, a nonfood-grade salt, in its kalua pork and laulau products for 10 years but stopped in December after being alerted by federal officials.

The Morton salt was not specifically labeled as being unacceptable for use, Irish told the station.

Morton has supplied DOH with a list of 200 businesses in Hawai'i that have received shipments of the product. The list is expected to grow once the department receives information from other distributors.

The Health Department has called or visited at least 80 businesses that received the salt to make sure that they use only food-grade salt as a direct food additive or ingredient. Lau said they will continue to call or visit the rest of the identified companies to ensure compliance.

State law requires that non-food-grade crude-type salt be clearly labeled on the outside of packaging and stored away from food products and food preparation areas.

Nonfood-grade salt — which can be used for brining, water softening or other purposes depending on its grade — is not subject to the same rigorous standards for refinement and production as table salt, and as such may be more vulnerable to contamination from a variety of potentially dangerous substances.

"We don't claim to know the full comparison of all contaminants," Lau said. "It has more to do with the process and conditions (under which the salt was produced)."

Health officials were specifically concerned that the salt may have been contaminated by lead or other heavy metals, but Lau said there have been no reports of lead poisoning that cannot be attributed to other sources.

Lau said the nonfood-grade salt may still be on store shelves in locally produced food products. However, commercially packaged table salt is not affected.