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The Production Technology and Marketing of Safety Style Traditional Curry Paste
Wiang Pang Khum Community Mae Sai District Chiang Rai Province
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Watsana Kaewphow
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and Supanida Rueangsiri
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Escherichia coli Staphylococcus aureus., Clostridium perfringens,
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Abstract
The purposes of this research were to investigate the body of knowledge of the safety traditional curry paste
production in plastic packaging and transfer the technology to Wiang Pang Khum chilli processed group Mae Sai
District Chiang Rai Province and to expand the appropriate market shard for there traditional curry paste. was applied
with the participatory action research and the experimental research. Collected the data by interview, observation and
focus group discussion. The result found that the strength of traditional processed of groupds product is lower free
water than other groups but the packaging and hygiene practice should prove. The plastic packaging processed of
traditional curry paste was divide in 2 methods as hot filling under vacuum condition in laminated plastic pouch
(Nylon) and filling under ambient temperature in polyethylene pouch (PE). Shelf e life of both products are more than
3 months save form pathogenic organism
(
Escherichia coli Staphylococcus aureus., Clostridium perfringens,
Salmonella
spp.,
Bacillus cereus and mould)
and chemical preservative. After that the knowledge was transferred to
the other group. The new marketing channel are display in the market, at local food shops and whole sale.
Keyword
: traditional curry paste, Body of knowledge, Consumer safety
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Corresponding acther :
