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Storage conditions, energy consumption, and food safety implications of domestic refrigerators in Bangkok
(2025-12-01)
Chaomuang, Nattawut
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Potisuwan, Cheeraphat
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Duret, Steven
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Derens-Bertheau, Evelyne
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Paviet-Salomon, Yvanne
Domestic refrigeration plays a critical role in food preservation and safety by maintaining optimal storage conditions for perishable items. This study investigated the temperature and humidity conditions, as well as the energy consumption, of domestic refrigerators in Bangkok. Data were collected through on-site investigations of 123 refrigerators using data loggers to record temperature, humidity, and electrical consumption over a five-day period. In addition, a predictive microbiological model was used to assess the potential for microbial growth under the investigated storage conditions, specifically of Listeria monocytogenes and lactic acid bacteria (LAB). Results indicated that although the overall mean temperatures of chilling compartments (5.0 ± 2.5 °C) were within the recommended range for domestic refrigeration, only about 30–40 % of individual refrigerators consistently maintained temperatures at or below 5 °C on the top and middle shelves throughout the five-day monitoring period, where fresh and ready-to-eat products are typically stored. Electrical consumption analysis revealed significant differences across refrigerator types; appliances with two doors and bottom freezers exhibited the highest annual electrical consumption, while single door refrigerators recorded the lowest. However, the specific energy consumption (SEC) did not differ significantly among refrigerator types. The microbial exposure assessment based on a test product highlighted that for over 50 % of refrigerators, L. monocytogenes load exceeds the regulation safety limits (> 102 CFU/g) within five days. These findings emphasize the need for improved temperature control, appliance design, and consumer education to ensure food safety and energy efficiency in domestic refrigeration.
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Heavy metals contaminant of shrimp paste products and risk assessment in Thailand
(2023-12-20)
Nuanphuen, Pondpimon
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Homkham, Nontiya
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Areekul, Varipat
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Ivanovitch, Katiya
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Norkaew, Saowanee
Shrimp paste (ka-pi) is one of the fermented fishery products that has been widely consumed in Thailand, but the risk assessment of different material sources of shrimp paste is limited. This study aims to investigate the heavy metal concentration of arsenic (As), lead (Pb), cadmium (Cd), and mercury (Hg) in shrimp paste products in Thailand. Thirty shrimp paste product samples were collected from the local markets and were segregated based on the areas where raw materials were collected from. These areas include the Andaman Sea and the Gulf of Thailand. The modified method was validated by checking the linearity between instrument signal response and pure reference standard of a single element using r2 value of external standard and five concentration levels with > 0.9995. The recoveries were within 97% and 103% for all the studied metals. The Limit of Detection (LOD) ranged between 0.005 – 0.25 (mg/kg), and the Limit of Quantification (LOQ) was between 0.016 – 0.598 (mg/kg). As and Hg contaminants were found in all 30 sample products. The health-risk estimation indicated that the hazard quotient for As was the highest, and 8 out of 30 samples from both sampling areas were found to have unacceptable levels. This study presents results that the carcinogenic risk of all 30 samples from the Andaman Sea and the Gulf of Thailand had As levels higher than the acceptable limit. The findings of this study can serve as a useful baseline for taking protective measures and to reduce heavy metal contamination of shrimp paste products in Thailand. The results also suggest measures to improve the seawater quality to protect marine animals from seawater pollution.
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A rapid cotton swab for on-site screening of coloring curcumin on durian skin: food safety aspects
(2023-08-01)
Teerasong, Saowapak
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Boonyaratsewee, Phanaporn
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Aunruan, Panuwat
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Saard, Worawan
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Saetear, Phoonthawee
Exported durians from Thailand are sometimes immersed in curcumin to give the fruits a good appearance. Curcumin is regarded as non-toxic additive, however some importing countries prohibited use of any additive to fresh fruits and vegetables. This work aims to develop a rapid, low cost and convenient cotton swab device for curcumin detection. The detection principle involves a colorimetric acid–base characteristic of curcumin. Curcumin in an acidic/neutral solution presents a bright yellow color, while it displays an intense orange–red color in basic solution. A cotton swab acted for both sample collection and as a sensing platform. A pre-moistened swab was used to wipe a durian surface. Afterward, a NaOH solution was dropped onto the swab. A distinct orange–red color appearing on the swab indicates the presence of curcumin. The cotton swab was applied for qualitative analysis of curcumin contaminated on durian husks via visual detection. The developed device provided good reliability, 93.75% (36 samples). Furthermore, the device was demonstrated for quantitative determination using camera detection. Two linear calibrations were obtained in ranges of 10–75 and 75–250 mg L−1, with a detection limit of 3.2 mg L−1. The method was also successfully applied to quantification of curcumin in durians (three samples) and dietary supplements (two samples). The test can be done in a few minutes. The developed device was established as an useful tool for food safety and control of contamination by curcumin in an on-site application. Graphical abstract: [Figure not available: see fulltext.]
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Detection Limit of Surface Plasmon Resonance Sensor for Quantitative Foodborne E.coli Detection Using Effective Refractive Index Theory : The theoretical limit of E.coli detection of surface plasmon resonance
(2021-01-01)
Pensupa, Nattha
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Treebupachatsakul, Treesukon
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Lochotinunt, Chanin
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Pechprasarn, Suejit
Surface plasmon resonance has been a gold standard for label-free biomedical and biochemical measurements, such as protein binding kinetics, protein-protein interactions. The surface plasmon resonance has also been utilized in food safety screening, including Escherichia coli and Salmonella detection. The theory of surface plasmon resonance has been well established and demonstrated its ultra-sensitivity to detect small nucleotides, proteins, and molecules. However, the results, so far, for the E.coli detection under the surface plasmon resonance have not shown an impressive detection limit. The typical detection limit of E. c o l i under the conventional surface plasmon detection platform is around 103CFUml. The detection limit can be enhanced using a secondary binding agent to E.coli, including conjugated nanoparticles. Here, we propose a theoretical framework using effective refractive index theory to explain the detection mechanism and give an insight into the underlining obstacles that degrades the detection limit of the surface plasmon resonance.
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Thai cuisine restaurant performance in the United Kingdom (UK): A SEM analysis
(2019-01-01)
Supawan, Panadda
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Sornsaruht, Puris
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Pimdee, Paitoon
The United Kingdom's out-of-home (OOH) foodservice industry in 2019 is estimated to be worth over £56 billion, with Thai cuisine restaurants estimated to be over 1,600 in this U.K. service sector. As such, the authors set out to investigate which factors influenced a Thai restaurant's performance (PF) in the United Kingdom. An analysis was conducted on the six hypotheses interrelationships between a Thai cuisine restaurant's food safety and hygiene leadership (RFSHL), service capability (SC), competitive advantage (CA), and performance (PF). Initial analysis was conducted by the use of confirmatory factor analysis [CFA], followed by a structural equation model [SEM] path analysis using LISREL 9.1 of the study's four latent variables. From the audited questionnaire sample of 368 Thai restaurant entrepreneurs and managers, the factors affecting PF were RFSHL, SC, and CA, which total effect [TE] values of 0.77, 0.50 and 0.29, respectively. The results showed that all the model's variables influenced the performance (PF) of Thai restaurants operating in the U.K. as the combined influence of the factors (R2) was 59%. It must be also noted that data suggests that restaurant entrepreneurs must embrace technological change and the use of social media platforms along with smartphones to facilitate the UK consumers shift to convenience, takeaway, and home delivery. There is also the need to market Thai food as a healthy and delicious alternative to other foods and create in-restaurant 'ambiance'.
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Inhibitory effects of the combined application of lauric acid and monolaurin with lactic acid against Staphylococcus aureus in pork
(2012-01-01)
Tangwatcharin, Pussadee
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Khopaibool, Prapaporn
Lauric acid and monolaurin in combination with lactic acid were evaluated for their effectiveness in reducing total plate count (TPC) and Staphylococcus aureus of fresh pork loin. Fresh pork loins were dipped in control (non treated), sterile distilled water, 3.2 mg/ml lauric acid, 0.4% (v/v) lactic acid, 0.2 mg/ml lauric acid + 0.1% (v/v) lactic acid, 0.1 mg/ml monolaurin, 0.05 mg/ml monolaurin + 0.1% (v/v) lactic acid solution. Total plate count, population of S. aureus and physical and sensory qualities were determined. TPC and S. aureus counts found in pork loin treated with lauric acid and monolaurin alone and in combination with lactic acid were not significantly different (P > 0.05). The colour, odour and overall acceptability of the pork loins were adversely affected by the treatment with lactic acid alone, but when combinations of the agents were used the sensory quality was acceptable. Furthermore, during storage, both lipids in combination with lactic acid controlled growth of S. aureus for 8 and 4 days of storage at 4 and 15 °C respectively, and TPC for 8 and 2 days of storage at 4 and 15 °C, respectively. The low pH of the antimicrobials caused the highest weight loss of range 4.41-5.38% drip loss, 22.56-23.35% cooking loss, and discolouration. In contrast, L*, PV, TBARS of pork in all treatments increased but shear force and a* decreased as storage was longer in all solution types (P < 0.05). However, for sensory acceptability, there was no loss of colour or adverse odour and the overall acceptability scores remained satisfactory.

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