The Nation/Asia News Network
Friday, May 10, 2013
The Department of Medical Sciences (DMS) surveyed the quality of fish sauces and mixed fish sauces sold in fresh markets and department stores nationwide.
It collected 471 samples produced by 118 manufacturers in February and March.
Of the samples, 242 were fish sauces priced at Bt10 (S$0.42)-Bt45, and 229 were mixed fish sauces costing Bt6-Bt18.
The survey found that only 62.8 per cent of fish sauces and 37.1 per cent of mixed fish sauces met safety standards.
For fish sauces, price didn't appear to be a guarantee of quality. The study found examples of sub-standard products among both expensive (Bt30-Bt40) and inexpensive (Bt10-Bt20) fish sauces.
About 45.4 per cent of fish sauces priced at Bt21-Bt29 did not meet the standards.
"We found that most fish sauces and [many] mixed fish sauces contained a level of glutamic acid relative to nitrogen that was either higher or lower than the standard," DMS director-general Dr Niphon Phophattanachai said.
About 36 per cent of samples contained a level of glutamic acid relative to nitrogen that was higher than the standard, and about 9.1 per cent of samples had a level that was lower than standard.
About 4.5 per cent of samples contained a level of benzoic acid or preservative agent higher than the standard.
Meanwhile, about 52.0 per cent of mixed fish sauces had nitrogen levels lower than the standard and 43.7 per cent of mixed fish sauces had glutamic acid per nitrogen content lower than the standard.
A study also found that about 11.4 per cent of mixed fish sauce samples contained levels of preservative agent that were higher than the standard.
Food and Drug Administration deputy secretary-general Srinuan Korrakuchakorn said her agency would randomly examine manufacturers of fish sauces nationwide. If it found that the manufacturing practices did not meet the standard, it would take immediate legal action, Srinuan said.
Credit & Copy From; http://www.asiaone.com/News/Latest+News/SoShiok/Story/A1Story20130510-421572.html
